White Sourdough
The levain:
30 grams sourdough starter
15 grams whole wheat flour
20 grams bread flour
35 grams filtered water (room temp)
The dough:
90 grams whole wheat
360 grams bread flour
345 grams filtered water (room temp)
90 grams of levain
10 grams sea salt
1. Mix together all levain ingredients, and let ferment for 3.5-4 hours.
2. In a large mixing bowl, mix together 325 grams of filtered water and the levain.
3. In a separate bowl, combine flours.
4. Mix wet and dry ingredients together until there is no dry flour left.
5. Let it rest for 45 minutes.
6. Mix salt and remaining 20 grams of water into the dough.
7. Preform folds, slightly stretching the dough. Repeat 4 times every 30 minutes. Then, let the dough rest for another hour and a half.
8. Scrape the dough out of the bowl onto a lightly floured countertop, and roll into a tight ball.
9. Cover with a bowl, and let it rest.
10. After 20 minutes, pick up the dough with a bench knife, and flip top side down.
11. Fold and roll the dough into an oval or round shape, and place into a basket lined with a cloth.
12. Cover with plastic, and place into the refrigerator for 12-14 hrs.
13. After the cold proof, preheat the oven with a Dutch oven inside to 475 F.
14. Take the cold loaf out of the fridge, flip the loaf onto the parchment paper, and sprinkle with white rice flour.
15. Using a sharp blade, score the top of the loaf as desired.
16. Transfer loaf on parchment paper into the preheated Dutch oven.
17. Cover and bake for 20 minutes. Then, remove the lid and bake for another 25 - 30 minutes at 425 F.
18. Let it cool completely before slicing.
Wheat Sourdough
The levain:
30 grams sourdough starter
15 grams whole wheat flour
20 grams bread flour
35 grams filtered water (room temp)
The dough:
115 grams whole wheat
310 grams bread flour
25 grams rye flour
360 grams filtered water (room temp)
90 grams of levain
10 grams sea salt
1. Mix together all 90 grams levain ingredients, and let ferment for 3.5-4 hours.
2. In a large mixing bowl, mix together 340 grams of filtered water and 90 grams of levain.
3. In a separate bowl, combine flours.
4. Mix wet and dry ingredients together till there is no dry flour left.
5. Let it rest for 45 minutes.
6. Mix salt and remaining 20 grams of water into the dough.
7. Preform folds, slightly stretching the dough. Repeat 4 times every 30 minutes. Then, let it rest for another hour and a half.
8. Scrape the dough out of the bowl onto a lightly floured countertop, and roll into a tight ball.
9. Cover with a bowl, and let it rest.
10. After 20 minutes, pick up the dough with a bench knife, and flip top side down.
11. Fold and roll the dough into an oval or round shape, and place into a basket lined with a cloth.
12. Cover with plastic, and place into the refrigerator for 12-14 hrs.
13. After the cold proof , preheat the oven with a Dutch oven inside to 475 F .
14. Take the cold loaf out of fridge, flip out the loaf onto parchment paper, and sprinkle with white rice flour.
15. Using a sharp blade, score the top of the loaf as desired.
16. Transfer loaf on parchment paper into the preheated Dutch oven.
17. Cover and bake for 20 minutes. Then, remove the lid and bake for another 25 - 30 minutes at 425 F.
Recipe Note: Ingredients are measured in grams to help perfect measurements for the best bread possible!
Yelena Korablin
Yelena is a self-taught bread baker and owner of Tradition Bread Bakery. She believes that bread should be nourishing, not harmful, and takes pride in baking bread that is good for the body and mind. Learn more about Tradition at traditionbread.com, and follow Yelena’s baking adventures on social @traditionbreadbakery.
