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

Coming soon…

It’s been a busy 12 months or so, and the blog disappeared into the “don’t have time for that” pile, but the baking has continued.

I’ll be starting to post regularly again soon, kicking off with some sourdough, a few experiments, and some colourful breads.

Until then, here’s a photo of a recent bake to get the gears grinding again…

Two large sourdough boules, studded with fresh beetroot