DECEMBER 29, 2025… same day recipe with 30% inoculation.
*FORMULA: 100/68/2/2 keep the dough close to 80°f all the time from mixing until it goes in the oven.
*Total flour: 1000g = 750 bread flour / 100g WW flour = 85% of total flour
*Total water: 680g
*Total salt: 20g
*Total honey: 20g
*RECIPE: 2 loaves = 1720g total weight.
*750g bread flour/100g WW flour = 850g
*530g water
*300g starter… 150g flour + 150g water
*20g salt
*20g honey
*MIXING/GLUTEN DEVELOPMENT/BULK FERMENTATION
*8:30am: In mixing bowl… mix all ingredients to a shaggy mass. Do slap and folds to give the dough some structure. Dough temperature 81°f. Rest in the proofer for 20 minutes. Mixing took 15 minutes.
*9:05am: Slap and folds. Dough temperature 82°f. Rest on dough riser for 20 minutes.
*9:25am: Stretch and folds. Passed the windowpane test. Dough temperature 80°f. Loaded the dough into the straight sided pre-marked cambro. The starting elevation point was 3.25” from the bottom. It allows me to monitor the percentage of rise accurately. Rise now is very little. Dough temperature 81°f. Rest in proofer undisturbed until it rises by 33% or 3.66” up the cambro wall.
*11:00am: Preheat the Bread Steel to 500°f.
*12:pm: the dough has risen 33%… divide it into 2 equal portions and pre-shape them both. Rest for 15 minutes.
*12:15pm: final shape them both. Put the boule in the fridge to slow down final proofing. Leave the batard out at room temperature until me it tells me it ready for the oven, poke test.
*12:30pm: the poke test told me it’s time to bake that bad boy. On the steel with the baking shell over it.
*12:55pm: remove the shell and let it brown uncovered.
*1:10pm: out of the oven and onto the cooling rack. Reheat the steel to 500°f.
*1:30pm: take the boule out of the fridge, score it and onto the steel it goes.
*1:55pm: remove the shell and leave it uncovered to brown.
*2:15pm: out of the oven and onto the cooling rack next to his buddy.
*2 loaves of sourdough bread in less than 6 hours.🤗
Ah, I remember your last post about baking a sourdough loaf lickety-split. I was amazed at your use of Grok to do it.
I haven't tried your recipes yet, but like the idea of such a quick process.
Nice looking loaves. If one is willing and able to ferment at high temperatures, the cycle time can be surprising quick. I've done lean yeasted breads in less than two hours start to finish, incubating at 90 deg F (32C), including a Pullman loaf in 1.5 hours. They tasted decent, too.
TomP