Sourdough Bread Dough Bulk 3 Loaves

After a couple of weeks of perfecting sourdough starter, I have worked to create a bulk batch of sourdough dough which is stored in the refrigerator for later use. This alleviates the time consuming feeding of starter with folds and rises on an individual loaf basis. This recipes works well in my Kitchen Aide 5 quart mixer. It can be adapted for larger and smaller mixers. A digital scale is a much needed tool with this recipe.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine in the bowl of the stand mixer the 150 grams of sourdough starter from the refrigerator with 150 grams of room temperature water and mix until incorporated. Then add the 150 grams bread flour and mix until combined. Mixture will appear lumpy and is sticky and thick. Scrape down the sides of the bowl. Cover, and place in warm environment for several hours until doubled in size. On colder days here in Michigan placed inside the oven with just the oven light on usually provides the needed warmth. Approximately 4 hours

Step 2

Once starter has been awakened, fed and doubled add 900 grams of room temperature water, (double the amount of the finished 450 grams of starter) and mix by hand until combined. Will be very watery. Then add 1350 grams of bread flour. (This is equal to the 450 grams of fed starter plus the 900 grams of room temperature water). With the dough hook of the 5 qt mixer, mix until just combined and the flour is not clumped on the sides of the bowl. This part comes together quicker than one thinks. Stay with the mixer and watch. DO NOT OVER MIX. Scrape down the bowl. Add the 30 grams of sea salt sprinkled over the top of the dough (any salt will do). DO NOT MIX THE DOUGH, with the salt sitting atop the dough cover the mixer and dough with a towel and let rest for 30-40 minutes.

Step 3

After the 30 minute rest with salt added to top run the mixer with dough hook on low speed for 10 - 15 complete revolutions stopping the mixer intermittently to push salt down into dough. A wooden spoon or hard spatula works here. DO NOT OVER MIX. Scrape sides if needed.

Step 4

After the 30 minute rest dough looks softer. Mix and fold, run mixer on low speed for approximately 5 full rotations. DO NOT OVER MIX. This is mix and fold number 1. Cover with towel and rest for 30 minutes.

Step 5

After 30 minute rest dough is noticeably softer, mix for approximately 5 complete revolutions. DO NOT OVER MIX. Cover and rest for 30 minutes. This is mix and fold number 2.

Step 6

After 30 minute rest, this is 3rd and final mix and fold. Run mixer on low for 5 complete revolutions. Once complete transfer dough from mixing bowl to 4 qt storage container, leaving room for some expansion. Cover with lid and store in refrigerator until wanting to use. Up to a few weeks in fridge. Remove 800 grams per rustic loaf, fold by hand and round into round loaf letting rise in sourdough bread container and place in refrigerator for at least an hour. Preheat oven and bread oven to 450 degrees f for at least 30 minutes. I cut parchment paper into round to fit bread oven. Just prior to placing loaf in bread oven, turn dough ball onto parchment round directly from refrigerator, slice top of dough across and with peel slide into the bottom of bread oven and recover with bread oven lid. Bread oven WILL BE HOT! Bake for 20 minutes covered. Remove bread oven lid and bake for an additional 20 minutes. I add a steam pan at this point. Inside of loaf should be at or near 200 degrees. Remove from oven. Cool on rack before slicing