Sourdough Bread

Part 1: Bulk Fermentation (6–8h at ≈26°C)

1. In a large bowl, mix starter with water until mostly dissolved.
2. Add bread flour, whole wheat flour, and salt. Mix until no dry flour remains.
3. Knead for 10–15 seconds to bring together into a rough dough.
4. Rest 30–60 minutes (fermentolyse).
5. Perform 3–4 sets of stretch & folds every 30–60 minutes during the first 2–3 hours.
6. End bulk when dough has increased by about 50% in volume, with a domed surface, visible bubbles along the sides, and a slight jiggle when the container is shaken. (If using discard, bulk fermentation may take significantly longer.)

Part 2: Shaping & Final Proof (4–24h at 4°C)

1. Lightly flour your work surface and hands.
2. Gently turn out the dough.
3. Using a bench scraper, divide the dough into 2.
4. Preshape into a loose round, cover, and rest 20–30 minutes.
5. Final shape into a tight ball or batard: flip it over carefully in order not to de-gas it, and fold the bottom up carefully to the center, stretch and fold the left side ¾ to the right, stretch and fold the right side over the left side, then stretch and fold the top side up and over down to the center. Pinch from the sides and overlap in the center from top, middle and bottom, and carefully roll the dough from bottom to the top gently.
6. Place seam-side up in a floured proofing basket. Stitch the bottom.
7. Cover with a shower cap or bag for final proof:
   • If baking right away, let proof at room temperature for 1–3 hours. The dough should look puffier than when first shaped, slightly expanded, light and airy, and pass the poke test: a gentle poke springs back slowly, leaving a slight indentation.
   • Otherwise, refrigerate for 12–36 hours.

Part 3: Bake & Cool (No Dutch Oven Setup, ≈2h)

1. Oven Setup: Before preheating, arrange your oven racks:
   • Bottom rack: Empty metal tray or cast iron pan (for steam)
   • Middle rack: Baking tray or stone (for your dough)
   • Upper rack: Cast iron pan or tray placed 5–8 cm above dough (top heat shield)
2. Preheat (1 hour): Preheat oven to 250°C, top/bottom heat only. Allow at least 1 hour for all components to get hot.
3. Steam phase (20 mins):
   • Prepare boiling water (2 cups).
   • Take dough from fridge onto baking paper and score deeply with a curved blade at a 30–45° angle.
   • Transfer to preheated tray on middle rack.
   • Pour boiling water into the hot steam tray on the bottom rack.
   • Close oven immediately to trap steam and bake for 30 mins.
4. Dry phase (15 min):
   • Remove the steam tray carefully.
   • Reduce the oven dial only enough to maintain an actual oven temperature of approximately 210–220°C.
   • Bake until the crust is a deep chestnut to dark mahogany and the loaf reaches an internal temperature of 96–98°C.
5. Optional: Finish (5 min): If crust needs a little more color, remove the top heat shield to bake another 5–10 minutes for deeper browning.

Part 4: Cool (≈1h)

1. Transfer bread to a wire rack.
2. Let cool at least 1–2 hours before slicing for best texture.

Schedule

Day 1

Time	Action
9:30 AM	Mix starter + water, add flours + salt, knead briefly. Fermentolyse 30–60 min
10:30 AM	Stretch & fold #1
11:30 AM	Stretch & fold #2
2:30 PM	Stretch & fold #3
4:00 PM	Divide, preshape, rest 20–30 min
4:30 PM	Final shape → into proofing basket → fridge

Day 2

Time	Action
9:00 AM	Preheat oven to 250°C with steam tray, baking stone/tray, and top shield
10:00 AM	Score dough, load onto middle rack, add steam. Bake 30 min
10:30 AM	Remove steam tray. Reduce to ≈210–220°C actual temp, bake until 96–98°C internal
11:00 AM	Transfer to wire rack. Cool 1–2 hours before slicing