Sourdough Bread SFM

This dough was so fluffy during shaping. It filled up the 10” oval banetton basket. I was very worried throughout the cold retard. Decided to bake it after 5 hrs in the fridge so that I could sleep in peace😴

However to my surprise it tasted very soft and fluffy. Very delicious ☺️

Room temperature 28°c

300g.   Bread flour 

25g.      Whole wheat flour 

260g.   Water 

65g.      Starter 

6g.         Salt

- Autolyse flour & water for 60 mins 

- Add starter - use rubaud method 5 mins (cover & rest 30 mins) 

- Add salt - rubaud method 5 mins (cover & rest 60 mins)

- 2 sets of stretch and fold (30 mins intervals)

- Lamination (30 mins)

-  2 sets of coil fold (30 mins, until shaping)

- Bulk fermentation 5 hrs

- Shape and freeze 30 mins (thinking that this would slow down its fermentation) 

- Cold retard at 2°c for 5hrs

- score & spray water

- Bake preheat oven & Dutch oven at 250°c 20 mins (with lid)

- 220°c 20 mins (without lid)

- Off heat, remove from Dutch oven. Place it back into the oven (oven’s door open) for 15 mins before removing it.

Or use this recipe 

Ingredients 

300 grams water

100 grams starter

450 Bread flour

10 grams Kosher Salt

Add starter to water

Put flour on top with salt on top of flour 

Mix well with wooden spoon or plastic bowl scraper just enough to incorporate. 

Cover and leave alone for 30 mins 

After 30 mins pull dough while in bowl 3 consecutive rotations and cover again for 30 mins, after 30 mins stretch and fold again 2 rotations, cover again for 30 mins, after the 30 mins fold gently 1 rotation, each rotation is like 4 fold and stretches, leave covered at room temp for 2.5 hours covered with towel. So far you have 4 hours time committed to dough after the 2.5 hours. After 2.5 hours take out of bowl onto floured surface. 30 more mins covered. After the 30 mins fold and stretch gently but tight ball. Place on sheet pan with parchment paper and cover with lightly sprayed with cooking spray on plastic wrap and cover dough spray side in dough. Refrigerate for 6 hours or until next morning, preheat oven to 475 degrees with Dutch oven pan in oven.  When oven reaches 475 with pan in take pan out and place the bread and paper into the Dutch oven with top of dough scored replace lid and bake for 20 mins. After 20 mins take lid off and continue to bake another 15- 20 mins. Bon Appetite.  Let me know how it comes out for you. Any questions feel free to message me.