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.
- 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