Oakland sourdough:
This is the basic sourdough that I keep around the house. Nearly every sourdough bread that I do is an edit on this basic recipe, which is sort of a combination of Daniel Leader's Pain de campagne and Chad Robertson's Country Bread.
Ingredients:
310g Sourdough Starter (130% hydration)
250g Water
440g Good quality unbleached AP/Bread Flour
60g Whole Grain Flour (I use whatever I have, WW/Rye/Spelt, etc)
12g salt (I use course grey sea salt)
(50g boiling water)
Method:
In a large bowl, mix sourdough with water and flours until a shaggy dough forms. Let autolysis.
Measure out salt into a small bowl, pour boiling water over the salt to dissolve it. let the salt water come to room temp.
After 45 mins mix the salt water into the dough. (I do this all by hand within the bowl, ala tartine)
S&F the dough a few more times over the course of the rising time (about 2-4 hours, depending on the temp of the house). At this time I either retard the dough in the fridge (on a weekday, so I can go to work), or proceed to pre-shape.
Pre-shape the dough into a round (If removing from fridge, let dough reach room temp before pre-shape). Let pre-shaped dough bench rest for 15 mins, then shape into a round and place in a cast-iron dutch oven to rise.
30 mins before bread is proofed pre-heat oven to 500F. Place lid on DO and put into pre-heated oven. Bake for 20 mins covered. Remove lid, turn down to 450F and bake for 15 mins.
Take bread out of DO (carefully) and let cool on a rack. Enjoy!
The pictured bread is cracked wheat/White Whole Wheat as the whole grain part.
