This recipe is tailored to my own conditions and skill level as a beginner. I've designed it to be done in the evening, meaning no significant steps need to be carried out during the day. With a hydration of about 75% and a starter ratio of 15% (which is 100% hydrated), I've reached the upper limit of what I can handle and feel comfortable with as a beginner. Through "autolysis" (premixing flour and water), the flour has time to better absorb the water, making the dough easier to work with and firmer.
Regarding my sourdough starter, it is stored in the fridge with a tightly sealed lid when not being used for baking. It's not necessary to feed it between bakes, and it can survive in the fridge for up to 5 weeks without any issues.
- 850 g flour (of which up to 75 g is rye flour and the rest white baking flour, preferably high protein baker's flour)
- 630 g water
- 20 g salt
- 300 g active sourdough starter
- Extra: 170 g water and 170 g flour for waking up the starter
- Rice flour for shaping/banneton
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Mix flour and water in a bowl until no dry flour remains. Cover the bowl well so no moisture can escape. Let sit for up to 24 hours. It can be kept in the fridge but should approach room temperature when used in baking to not completely halt the sourdough activity.
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Parallel to the autolysis preparations, mix 170 g water and 170 g flour in a separate jar and place in the fridge. In the morning, combine your refrigerated starter with this mixture and let it sit at room temperature with the lid off or half-covered. Note that this preparatory step isn't really for autolysis, but to save time in the morning. Plan to bake 12-14 hours after waking the starter.
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In the evening of the same day you woke the starter, add your active sourdough starter to the mixture and thoroughly work it into the dough. After using your starter for the bake, replace the lid and put the remaining starter back in the fridge.
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Let the dough rest for 30 minutes, then add the salt and knead until it's smooth and even.
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Fold the dough approximately every 20 minutes for 2-3 hours; this strengthens the gluten structure. Aim for 5-7 folds.
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After your last fold, divide the dough into two parts.
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Shape each part into a ball with high surface tension; this step is crucial for the final result. Once you have a good ball, you can beneficially spin it on the work surface while tucking in the edges, thereby both increasing the tension and ensuring a tighter seam. Here's a video that shows roughly how I do it. Then place them seam side up in a banneton dusted with rice flour. If you use rice flour, you don't need a towel in the basket, and the bread will then have a clear pattern from the banneton. If you want a smoother dusting, you can use a baking towel in the basket.
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Place both bannetons in separate tightly sealed plastic bags and put them in the fridge for cold fermentation. Allow to ferment for 24 hours for a traditional result or 48 hours for a slightly flatter and tangier bread.
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Preheat the oven to 230°C (446°F), preferably using a fan function with bottom heat. If you're using a cast iron pot, make sure it also gets well heated (at least about 30 minutes at full heat).
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Turn the dough out of the banneton onto parchment paper. Dust lightly with your choice of flour (rice flour, rye flour, or regular flour) and make a cut on the top of the bread with a sharp knife, then transfer to the cast iron pot. Here are pictures of simple scoring patterns and the final result.
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Cover the pot with its lid and bake in the oven for 30 minutes.
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Remove the pot's lid. To steam the oven, you can add a few ice cubes or pour water into a small form in the oven. Continue baking for another 15 minutes, or until the bread has a nice color.
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Remove the bread from the oven and let it cool on a rack for at least 2 hours before slicing.
Enjoy your homemade sourdough bread!