Sourdough baking on a work night: the complete method

Earlier in the week I wrote three separate posts following the process of making sourdough on a weeknight, from mixing the dough on day one to shaping and bakin on day two. This post brings all three steps together with the recipe.

   
 Weekday light rye – makes two loaves 

• 800g strong white flour
• 200g rye flour
• 650g water
• 50g white sourdough starter
• 20g salt

Day 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.

Day two: morning – shaping

• 7am: divide the dough and shape into two boules. I have used the shaping method explained in my bulk sourdough post. Rest for 15 minutes.
• 7:15am: reshape the dough, rest for another 15 minutes, then reshape a final time and place seam side up into a floured banneton.
• 7:30am: place the shaped loaves in bannetons into plastic bags, and place in the fridge.

Day two: evening – baking

• 5:30pm: Preheat oven to 230C with two cast iron lidded pots (Dutch ovens) on the middle shelf.
• 5:30pm: Remove the loaves from the fridge whilst the oven preheats.
• 6pm: Turn the loaves out onto a floured peel, score, and place into the pots.
• 6pm-6:30pm: Bake for 15 minutes with the lid on, then remove the lid for a further 15 minutes.
• 6:30pm: Cool on a wire rack for at least an hour before slicing