9-5 Sourdough Bread Recipe! (Work Week Bread)

A Recipe That Works Around Your Schedule!
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Recipe:
100 grams Active Starter
315 grams Warm Water
385 grams Strong Bread Flour
50 grams Whole Wheat Flour
10 grams Salt
75% Hydration
Fed Starter Morning of and kept in cool place.
8 Hours Later starter is roughly tripled in size.
Mixed Water/Salt/Starter well then added in flour until shaggy.
Covered for 30 and performed stretch and folds until some strength/cohesion is achieved.
Cover and perform 3 Sets of Coil Folds each spaced 30 minutes apart. Being more gentle with each round.
Proofed for 2.5 hours then fridged. 1 more hour in morning at room temp. Removed from container and preshaped and then performed final shaping after 20 minute bench rest into floured Bannetons.
Fridged 8 hours (while I was at work)
Removed then proofed for an additional 2 hours until passing the poke test and nice and puffy.
Preheated oven to 450 for 30 minutes with Dutch Oven inside.
Scored then placed into covered DO for 20 minutes at 450. Removed lid and cooked additional 20 minutes uncovered.

[@suejesu]

may Christ Jesus be Your Lord Blessings from Canada

[@Kyle_Schroeder]

Thanks!

[@PingsNomFictionLife]

I shall spray for extra steam. Yours looked perfect! hank you for sharing that.

[@Kyle_Schroeder]

I used to do ice cubes but this works good!

[@silvermoon3486]

Looks good 😊❤👍🏼

[@Kyle_Schroeder]

Thanks!

[@marijuanaiq2589]

❤❤❤ شكرا لك من 🇮🇶

[@Kyle_Schroeder]

Welcome!

[@paozin_natural]

Show

[@Kyle_Schroeder]

Show?

[@michellewhite6992]

Hi what ratio do you feed your starter at please. Ive been feeding mine at 1.2.2 and have been told to do this twice before mixing my dough. I dont get why i have to do it twice and my dough isnt easy to handle either once its ready to shape.

[@gattamom]

Most sourdough feeding recipes call for 1:1 by weight. I like to use rye flour in my starter. Works great. Then leave out at room temperature for 1 hour and then refrigerate it.

[@Kyle_Schroeder]

I feed it at 1:2:2 usually. That would be as follows for one recipe worth 25 grams mature starter 50 grams water 50 grams flour I just use AP/bread flour depending on what I’m gonna be making. I typically leave at room temp overnight (7-8 hours) and it’ll be tripled in size and very ripe. No need to double feed your starter if it’s mature and leavens well. Lots of reasons why it could be hard to handle when you go to shape. 1. Too much water for your flour to handle. If you use a “weak” flour that has that ~3g protein per serving it can’t handle as much flour as say a ~4-5g protein per serving flour. 12-15% is typical bread flour protein content that can handle more water and develops more gluten readily. I would start at 65% hydration and then scale up. Honestly 75% is where I stop at for my loaves since I tend to get too many air pockets at 80%+. 2. Overfermented/too warm of dough. Overfermented dough tends to be really hard to handle since the acidity levels have begun to degrade the gluten networks. Every flour is different, could be a skill level thing but test the hydration differences first. A bench scraper is your best friend with sticky doughs

[@michellewhite6992]

Thanyou ive changed my flour from a 14 protein to a 11.5 protein only because of availability and cost. I think im going to have to go back to the 14 protein canadian flour. That made sense to me its the flour im using i think. ​@@Kyle_Schroeder

[@Kyle_Schroeder]

@@michellewhite6992 good luck!