rev_jon's blog

The full text of the recipe is here: https://www.theperfectloaf.com/beginners-sourdough-bread/

But, in summary: 

• 78% hydration
• Levain 5-6 hours
• Autolyse 1 hour
• Bulk fermentation "room" temp (78-80, so actually did it in the oven given winter house temps)
• Overnight cold proof in fridge in bannetons
• Bake in lidded cast iron - preheat to 500, drop to 475 after inserting loaf, 20 minutes later remove lid and drop to 450 for final 30 minutes.

Note on scoring: it was far easier to score a loaf that came directly out of the fridge than the ones I have proofed in warmer temperatures. 

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Tastes great! The first true "sour" loaf that i've gotten. I bought a loaf from Ken Forkish's bakery yesterday to compare and they are comparable (well, his is better, but mine's not bad!)

Really happy with this. The big lessons I learned were Sourdough Starter feeding ratios (my original guessed-at ratio had too much mature starter), proofing in the fridge overnight, and the advantages of the dutch oven baking over the stone and steam. 

From How to Make Bread by E. Hadjiandreou

• 250g Bread Flour (BRM)
• 100g Whole-wheat flour (BRM)
• 50g Rye flour (BRM)
• 6g salt
• 150g sourdough starter (100% made with KAF AP & bread flour)
• 300g water 

79% hydration

4 pull and fold style kneads, 10 minutes apart

overnight rest in fridge (12 hours)

2 hours on counter to come to room temp before shaping

proof in round banneton 2 hours at 75 degrees-ish (oven with periodic blasts of bread proof setting) 

at 2 hours started preheating oven to 500, pressing finger slightly into dough mostly springs back, if i push it in real deep it springs back mostly, but leaves indent, so i'm hoping that's the right level of proofing

preheat stone for 30min

did two slashes at an ear-encouraging angle

used half-sheet pan under baking stone, poured one cup water in as i added bread, then another cup about 15 minutes in

baked for 30 minutes

Results: looks nice, but the slashes didn't really open up much, it kind of bulged like a mylar balloon instead of keeping the nice round shape it had coming out of the banneton, so I'm still having issues with the bottom crust browning enough and there being enough opening from the slashes. My knife may be too dull, or it could be steam. I think next time i'll try the soaked rags method. Also plan to order a lame soon.