Makes two smaller or one large loaf.

Basic sourdough aiming for a well kneaded stiffer dough. The dry starter from day one makes for a more sour bread. Substitute wheat or any other flours for up to 10% (76g) of the flour on the second day.

Adapted from Peter Reinhart’s Basic Sourdough.

Bakers percentages

• flour: 100
• water: 57
• salt: 2

Starter

• 115g sourdough starter (100% hydration)
• 128g bread flour
• 30-35g water

Bring starter to room temp ~1 hour before mixing. Add just enough water to for a stiff dough. Allow to ferment 4 hours until double, then refrigerate overnight.

Dough

• Starter from above
• 575g bread flour
• ~340g water at 90-100F

Bring starter to room temp ~1 hour before mixing, and cut into pieces. Mix with additional flour and water. Rest 20 min. Add:

• 2t (15g) salt

Mix 7 min or until it passes the window pane test.

Proof

Rise until doubled (3-4 hours), divide in two if making smaller loaves and shape in bannetons.

Rise a second time 2-3 hours.

Bake

1 hour before baking preheat oven to 500F.

Standard steam treatment and immediately lower oven to 450F.

Aim for 190 internal, check at 25-30 minutes for smaller loaves, 30-40 minutes for larger