welcome to the world of sourdough!
Hello! Thank you for purchasing our bread baking kit. This is a really fun project, just make sure to read ahead to get a timeline in order. The bread itself will only take a day to create, but depending on which type of starter you opted for, it will take a little longer to get prepared to mix.
preparing your starter
This starter has been the backbone of our company for the last 3 years and we are constantly amazed by its performance and consistency. However, a starter will only behave predictably if you are taking care of it. Placing it in the fridge for extended periods is okay for a pause, but it will need several feeds to bounce back.
Also, please keep in mind that this starter has been selectively grown with only bread flour - converting it to other types of flour is not terribly hard but it will effect how the starter behaves for a while. We recommend doing some research on how to slowly transition from one flour to another.
Also, please keep in mind that this starter has been selectively grown with only bread flour - converting it to other types of flour is not terribly hard but it will effect how the starter behaves for a while. We recommend doing some research on how to slowly transition from one flour to another.
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Using fresh sourdough starter:
1. To feed your active starter, add 40g of lukewarm water and 40g of bread flour to 20g of your starter in a pint sized container. Mix well, cover loosely and wait about 12 hrs for the starter to fully rise. 2. Either continue to the mix or you can pop it in the fridge if you are not ready to bake. If you keep it in the fridge, make sure to feed it a minimum of once a week. It may take two feeds to get it ready for a bake if it has been dormant for a while. |
Using dehydrated sourdough starter:
1. Place the dried starter (15g) into a pint sized vessel and mix in 15g bread flour and 30g of lukewarm water. Mix and pop on a lid loosely. Wait to proceed until you see some activity, preferably that it doubles in size. This will take about 12 hrs. 2. Feed it again with 30g starter, 40g lukewarm water and 40g bread flour. Wait until the mixture doubles or triples in size, another 12 hrs. 3. Feed it again at least one more time before proceeding to the mix. If your starter seems sluggish, continue to feed it. It's not worth rushing this process, a slow starter will present more problems down the road. 4. From here on out you are able to treat it as fresh starter and follow the directions to the left. |
mixing your bread
Below we have included times to help you plan out a day of bread but there are also hour markers so you can start whenever you feel like it!
8:00a (Hour 0) - The mix
Now that your starter is bubbling and active you are ready to mix. In a bowl scale out 406g of lukewarm water. Next, add in 87g of your starter (it will float if it is active!). Give this a quick mix to bread up the starter then pour in the contents of your bread kit (bread flour, whole wheat, durum and salt). Using your hands or a flexible bench scraper, just mix until all of the flour is hydrated. Allow the mix to sit for 30 minutes to autolyse. This gentle rest will greatly improve your loaf going forward!
8:30a (Hour 0.5) - The mix cont.
After the autolyse you will add some additional water and finish mixing. Scale out 34g of lukewarm water and slowly pour in while gently mixing with your hand or scraper. Once the water is incorporated you will use a different technique to mix the bread. Using a scoop and fold method, use your hand or scraper to dig under the mix and pull up and over. This will finish mixing the bread as well as add strength to it. This is easiest if you have a small bowl of water next to you and are dipping your hand/scraper after each motion so you don't get too sticky. Once everything is incorporated loosely cover with a towel and leave in a warm spot like on the oven or above the fridge (75-76 degrees is optimal but not necessary - the cooler the room the longer the rise).
9:00a (Hour 1) - Fold no.1
Using the same bowl of water, wet your hands and gently grab one side of the dough and delicately pull up and over. Turn the bowl 90 degrees and repeat until you've completed four folds. This will help the dough gain more strength as you develop the gluten. Be careful not to stretch too far, you don't want to rip the dough. After folding, cover again so it does not develop a skin on the top.
9:30a (Hour 1.5) - Fold no.2
This fold is optional. If you were able to lift the dough up and over with no problem, you do not need to fold again. However, if the dough felt weak, wanted to tear or seemed too "wet", follow directions above for another series of folds.
The rise...allow the dough to rise for 3 hours. This will greatly depend on how warm your water was, how active your starter was and the ambient temperature of the room, so use this as a guideline. It can be anywhere from 2-4 hours after the last fold. Don't get too stuck on worrying when it is ready, just try to feel it out!
We usually look for the dough to roughly gain 60-75% of the original volume (this isn't commercial yeast so it will not double!). If you wiggle the bowl, the dough should look fluffy and jiggly. It will feel much wetter than any other type of dough but it should be smooth and not very sticky.
12:30p (Hour 4.5) - Preshape
Turn your dough out onto a lightly floured work surface (be as gentle as possible - DO NOT punch down or try to knock out any air from the dough). Using a rigid bench scraper, or the side of your hand, you will gently pull the dough forward to gather the edges underneath and tighten the surface. The video below is a great example of the technique. Be careful and do not do this too much or you will risk tearing the top of your loaf. Once preshaped, allow the loaf to rest on the counter under a kitchen towel for 30 minutes.
8:00a (Hour 0) - The mix
Now that your starter is bubbling and active you are ready to mix. In a bowl scale out 406g of lukewarm water. Next, add in 87g of your starter (it will float if it is active!). Give this a quick mix to bread up the starter then pour in the contents of your bread kit (bread flour, whole wheat, durum and salt). Using your hands or a flexible bench scraper, just mix until all of the flour is hydrated. Allow the mix to sit for 30 minutes to autolyse. This gentle rest will greatly improve your loaf going forward!
8:30a (Hour 0.5) - The mix cont.
After the autolyse you will add some additional water and finish mixing. Scale out 34g of lukewarm water and slowly pour in while gently mixing with your hand or scraper. Once the water is incorporated you will use a different technique to mix the bread. Using a scoop and fold method, use your hand or scraper to dig under the mix and pull up and over. This will finish mixing the bread as well as add strength to it. This is easiest if you have a small bowl of water next to you and are dipping your hand/scraper after each motion so you don't get too sticky. Once everything is incorporated loosely cover with a towel and leave in a warm spot like on the oven or above the fridge (75-76 degrees is optimal but not necessary - the cooler the room the longer the rise).
9:00a (Hour 1) - Fold no.1
Using the same bowl of water, wet your hands and gently grab one side of the dough and delicately pull up and over. Turn the bowl 90 degrees and repeat until you've completed four folds. This will help the dough gain more strength as you develop the gluten. Be careful not to stretch too far, you don't want to rip the dough. After folding, cover again so it does not develop a skin on the top.
9:30a (Hour 1.5) - Fold no.2
This fold is optional. If you were able to lift the dough up and over with no problem, you do not need to fold again. However, if the dough felt weak, wanted to tear or seemed too "wet", follow directions above for another series of folds.
The rise...allow the dough to rise for 3 hours. This will greatly depend on how warm your water was, how active your starter was and the ambient temperature of the room, so use this as a guideline. It can be anywhere from 2-4 hours after the last fold. Don't get too stuck on worrying when it is ready, just try to feel it out!
We usually look for the dough to roughly gain 60-75% of the original volume (this isn't commercial yeast so it will not double!). If you wiggle the bowl, the dough should look fluffy and jiggly. It will feel much wetter than any other type of dough but it should be smooth and not very sticky.
12:30p (Hour 4.5) - Preshape
Turn your dough out onto a lightly floured work surface (be as gentle as possible - DO NOT punch down or try to knock out any air from the dough). Using a rigid bench scraper, or the side of your hand, you will gently pull the dough forward to gather the edges underneath and tighten the surface. The video below is a great example of the technique. Be careful and do not do this too much or you will risk tearing the top of your loaf. Once preshaped, allow the loaf to rest on the counter under a kitchen towel for 30 minutes.
1:00p (Hour 5) - Shape
Use a bench scraper to flip over your dough onto a lightly floured work surface. The the bottom edge and fold it up 2/3 of the way, leaving the top 1/3 of the dough untouched. Next pick up one side of the dough and fold it over so it completely covers the dough beneath. You have now created a triangle shape and the top is one continuous surface. Next, using the method from the preshape, you will pull the boule forward to collect the seams underneath. Once the boule is rounded and the top is taught but not torn, allow the dough to rest on the seam while you prepare your proofing basket.
Using a colander or kitchen bowl lined with a dish towel, moderately flour the towel. After the dough has rested for 5 minutes, giving the seam a chance to seal, use your scraper to gently flip the round over, exposing the seam. Delicately scoop your hands under the loaf and air lift it into the flour towel lined bowl seam side up. Allow the dough to rise in the bowl uncovered for one hour.
2:00p (Hour 6) - Fridge
Pop the dough baby into the fridge overnight uncovered. The rest of the instructions are for the following day.
Use a bench scraper to flip over your dough onto a lightly floured work surface. The the bottom edge and fold it up 2/3 of the way, leaving the top 1/3 of the dough untouched. Next pick up one side of the dough and fold it over so it completely covers the dough beneath. You have now created a triangle shape and the top is one continuous surface. Next, using the method from the preshape, you will pull the boule forward to collect the seams underneath. Once the boule is rounded and the top is taught but not torn, allow the dough to rest on the seam while you prepare your proofing basket.
Using a colander or kitchen bowl lined with a dish towel, moderately flour the towel. After the dough has rested for 5 minutes, giving the seam a chance to seal, use your scraper to gently flip the round over, exposing the seam. Delicately scoop your hands under the loaf and air lift it into the flour towel lined bowl seam side up. Allow the dough to rise in the bowl uncovered for one hour.
2:00p (Hour 6) - Fridge
Pop the dough baby into the fridge overnight uncovered. The rest of the instructions are for the following day.
8:00a (Hour 24) - Preheating
Preheat your oven to 450F. Throw your dutch oven inside to heat up as well. We recommend using a 10" diameter cast iron round pot but any sort of heavy bodied round or oval shaped cast iron can work. While the oven is heating up, take your loaf out of the fridge to rest on the counter. Let it preheat at least an hour so that the cast iron pot is 450F as well.
9:00 (Hour 25) - The bake
Once everything is nice an toasty, cut a square of parchment paper. Gently tip your loaf out onto the paper so the seam side is down. Remove cast iron from oven and get some oven mits ready! Use a very sharp knife or razor blade to cut an X into the top of the loaf, going no more than 1/4" deep. Gather up the corners of the parchment and air lift the loaf into the cast iron pot and pop the lid back on. Carefully place the pot back into the oven, turn the heat down to 400F and set a timer for 25 minutes.
After 25 minutes, take the lid off (be careful for steam!), turn the oven back up to 450F and keep baking uncovered for an additional 15-20 minutes. You are aiming for a deeply golden, crusty exterior and a dark brown bottom. You can check by knocking on the bottom - the loaf should sound hollow. When it is done, remove it immediately from the pot and place on a cooling rack until it is completely cooled. It is tempting to cut into it hot, but this may result in a sticky, undercooked interior! Once cooled, slice and enjoy - and remember to feed your starter!
Preheat your oven to 450F. Throw your dutch oven inside to heat up as well. We recommend using a 10" diameter cast iron round pot but any sort of heavy bodied round or oval shaped cast iron can work. While the oven is heating up, take your loaf out of the fridge to rest on the counter. Let it preheat at least an hour so that the cast iron pot is 450F as well.
9:00 (Hour 25) - The bake
Once everything is nice an toasty, cut a square of parchment paper. Gently tip your loaf out onto the paper so the seam side is down. Remove cast iron from oven and get some oven mits ready! Use a very sharp knife or razor blade to cut an X into the top of the loaf, going no more than 1/4" deep. Gather up the corners of the parchment and air lift the loaf into the cast iron pot and pop the lid back on. Carefully place the pot back into the oven, turn the heat down to 400F and set a timer for 25 minutes.
After 25 minutes, take the lid off (be careful for steam!), turn the oven back up to 450F and keep baking uncovered for an additional 15-20 minutes. You are aiming for a deeply golden, crusty exterior and a dark brown bottom. You can check by knocking on the bottom - the loaf should sound hollow. When it is done, remove it immediately from the pot and place on a cooling rack until it is completely cooled. It is tempting to cut into it hot, but this may result in a sticky, undercooked interior! Once cooled, slice and enjoy - and remember to feed your starter!
