(Time is just a guide. Adjust accordingly)
10am (activate starter)
14g sourdough starter
27g water (I use Perrier)
23g bread flour
4g whole wheat flour
- mix all in a covered glass container and mark the volume with a rubber band
1pm (autolyse dough)
starter should start to double in size at this point
50g whole wheat flour
275g bread flour
253g filtered water
- in a bowl, mix the above ingredients until water is fully absorbed
- cover the bowl and leave dough autolyse for 1hr
starter should be ready for use and triple in size after 4hrs
65g sourdough starter
- add to the autolyse dough and mix with rubaud method till well incorporated about 3min
- cover bowl and rest for 30min
2:30pm (add salt)
6g sea salt
- mix again using rubaud method for about 3min and let it rest for 30min
3pm (first fold)
- wet hands, stretch the dough upwards from each corner and fold NSEW and rest 30min
3:30pm (2nd fold + add ingredients)
60g chopped lightly toasted walnut
30g chopped cranberry
- wet working surface and transfer dough
- pull stretch the dough out to squarish shape and sprinkle w+c in the middle 1/3 section
- tri-fold top over (to cover the w+c) and sprinkle w+c on the top folded section
- fold bottom over (to cover the w+c) and sprinkle w+c in the middle 1/3 of the section
- fold over the right side and sprinkle w+c over it
- finally fold over the left side to cover the w+c
- gently transfer the dough to a container (preferably squarish) cover and rest for 1hr
4:30pm (3rd fold)
- coil fold NSEW and rest for 1hr
5:30pm (4th fold)
- coil fold NSEW and rest for another 1hr
6:30pm (pre-shaping)
dough should be firm, fluffy and slightly increase in volume.
It should jiggle like jello... if not, do another fold
- lightly flour working surface and gently stretch out dough
- tri-fold the dough gently from top to bottom and again from right to left
- use a scraper to round the dough and create tension
- rest for 10min
- prepare proofing basket by dusting all surface with rice flour using a sifter
6:45pm (shaping and retardation)
- flip the dough over gently and spread out but try not to lose the gas
- tri-fold the dough gently from top to bottom
- from the short edge, roll down the dough so that it fit into the proofing basket
- use scraper to transfer to proofing basket seam side up
- pinch sides to the middle to form a bit more tension
- retard in the fridge for 12-16hrs
anytime from 7am up to 1pm next day (prep for baking)
- pre-heat oven with a dutch oven+cover in the oven for 45min-1hr @ highest temperate depending on oven about 230°-250°C
8am (baking)
- take dough out from the fridge and flip to transfer onto a parchment paper
- brush off any excess flour on surface of dough
- take a bread lame and swiftly score across from top to bottom (or other design) of the surface about 1.5cm deep
- take out the dutch oven from the oven and carefully transfer the dough+parchment paper into the dutch oven and cover
- bake for 20min
- take out the bread and bake on a rack for another 10-15min @ 220°C till desired color
- let bread cool down completely for about 4-5hrs completely cutting
