Sourdough bread 🍞 Custom 72%+ Hydration Sourdough (2 Loaves) • Strong Bread Flour: 989g • Whole Wheat Flour: 80g • Almond Flour: 15g • Rye Flour: 15g • Water: 791g (plus extra from wet hands) • Sourdough Starter: 220g • Salt: 22g Sourdough Baking Process (72%+ Hydration) 1. Initial Mix: Hand-mix the dough thoroughly to ensure no dry flour lumps remain. 2. Rest: Let the dough rest for 30 minutes. 3. 1st Fold: Perform the first set of folds. 4. Rest: Wait 30 minutes. 5. 2nd Fold: Perform the second set of folds. 6. Bulk Fermentation (Part 1): Rest for 2 hours, then perform Coil Folds. 7. Bulk Fermentation (Part 2): Rest for another 2 hours, then perform another set of Coil Folds. 8. Cold Proof (Bulk): Place the dough in the refrigerator for 10+ hours. 9. First Fold (Cold): Take the dough out of the fridge and perform one fold. 10. Rise & Lamination: Once the dough has doubled in size, perform lamination and folding. Let it rest on the counter for 30 minutes. 11. Dividing & Shaping: Divide the dough into portions. Perform lamination for each portion, shape them, and place them into proofing baskets (bannetons). 12. Final Cold Proof: Place the baskets in the fridge for 12–15 hours. Bake when ready. Baking Instructions (Gas Oven) • Preheat: Preheat two Dutch Ovens in the oven for 35 minutes at 450°F. • Preparation: Dust the bottom of the dough with semolina flour. Score the top as desired. • Setup: Place a thin aluminum foil disk at the bottom of the Dutch Oven (to prevent burning), then place the dough on parchment paper inside. • Bake (Lid On): 25 minutes at 450°F. • Bake (Lid Off): 28 minutes at 400°F. • Cooling: Transfer to a wire rack to cool completely. I don't claim to be a professional baker, but I’m very happy with the results of my own recipe. The dough is stable, and the loaves turn out consistent every single time.
