Sourdough Loaf

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add ingredients and mix until well combined then rest 20 mins. Do stretch and fold with 20 mins rest 4x until dough not sticky and stronger. Add inclusion during strech and fold when the dough starts getting stronger

Step 2

Bulk ferment 2.5hours the start of the mixing. Check doneness (jiggly, some bubbles on edges, not sticky when poked, edges can be pulled away)

Step 3

Note: For slower overnight bulk fermentation, use half starter and store in fridge. Let come to room temp before shaping

Step 4

Takeout the dough by flipping the dough bowl upside down and let it out without force. Optional: shape into ball and rest 15 mins to relax the gluten before do final shaping. Final shaping: lightly flatten without degassing, fold all sides then roll, and shape as ball.

Step 5

Use colander covered with floured cloth to replace banneton. Put the dough seam side up. Let it rest 15 mins in room temp and 15 mins in fridge or rest directly overnight in fridge. Check doneness: poke test should leave indent and slowly rise again.

Step 6

Preheat oven 230c (actual 215c) with dutch oven for 15 mins. Flip and transfer dough carefully to baking paper. Lightly flour the surface and do scoring or just score on the 7th minute baking. Bake with steam 25 mins, takout the steam then continue baking 20 mins. Turn off the heat then let the loaf inside oven with door ajar for 5 mins or 20 for soft crust. Take out then let cool uncovered for 2 hours before slicing

Step 7

Shokupan: Must be kneaded until window pane before bulk ferm. After that shape and proof until near the rim and slow indent when poked. Bake 190c 40 mins lid on or 180c 35 mins lid off