This is the first in a couple of posts going through the method I have developed for baking during the week. I’ve played around with a few different ways of manipulating the time it takes to make a loaf, in order to be able to bake regularly during the week.
Using a small amount of starter allows for a long overnight bulk ferment. In stage two there is a proof during the day in the fridge.
It’s also flexible enough to work around the hot Australian temperatures, so it will be a useful recipe during the Summer.
This first post details the recipe ingredients, and the first stages of the method. Tomorrow’s posts will be about he shaping, in the morning, and the baking, after work. This recipe is for a light rye sourdough but it would work just as well with other recipes, including the bulk white sourdough and fruit sourdough.
Weekday light rye – makes two loaves
- 800g strong white flour
- 200g rye flour
- 650g water
- 50g white sourdough starter
- 20g salt
Method part one – the dough
- 6pm: mix all of the ingredients in a large bowl. Rest for 15 minutes.
- 6:15pm: stretch/fold the dough several times. Rest for another 15 minutes and repeat. Do this another 3 times, making 5 stretch/folds in total.
- 7:15pm: after the final stretch/fold, oil the bowl, form the dough into a ball, and place back into the bowl. Cover with cling film and rest at room temperature overnight.
Part two of this post will pick up where this one ends: tomorrow morning I will divide the loaf in two, shape into boules, and proof in the fridge…