Basic Sourdough Bread

Based on the Babish recipe. https://basicswithbabish.co/basicsepisodes/sourdough-bread. Higher amount of levain, no whole wheat in levain, and a higher hydration.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix levain ingredients and rest in a warm area (70-80℉) for 5 hours.

Step 2

One hour before your levain is done, mix together your bread flour and whole wheat flour. Add 300g of your water to the flour mixture (keeping 60g to the side for mixing later).

Step 3

Mix just until your dough comes together. Cover with plastic wrap and let it rest in a warm area (same as your starter) for 1 hour.

Step 4

Mix your dough and levain together using a little of your separated water to help incorporate. Rest 20 minutes

Step 5

Add your sea salt and the rest of your separated water and mix until incorporated. Slap and fold for 2-4 minutes or until your dough is smooth and begins to catch some air. Rest 15 minutes in the same warm area you placed your starter.

Step 6

Perform 6 sets of stretch and folds spaced out by 15 minutes for the first 3, then 30 minutes for the next 3. Make sure to place your dough back in the warm area for each rest.

Step 7

Let your dough rest for a remainder of 1.5 hours, for a grand total of 4 hours or until dough has bulk fermented (~doubled in size, finger push comes back slowly, shows sign of gas/bubbles)

Step 8

After dough has bulk fermented (or close to ready), dump out dough and preshape. Let rest 5-10 minutes.

Step 9

Shape the dough and place into rice floured bannetons.

Step 10

Cover/seal and place in fridge overnight.

Step 11

Preheat oven to 450F with dutch oven inside for 1 hour

Step 12

Place dusted loaf on parchment paper and trim the paper to fit the dough with two tabs on each side to act as handles.

Step 13

Score the top of the dough and place into the dutch oven.

Step 14

Cover with lid and back for 20 minutes

Step 15

Remove lid and back for 20-30 minutes until loaf is dark brown.

Step 16

Remove and cool on wire rack completely until cutting.