Baby Steps … to Bread

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Mastering Basic Sourdough Techniques

Intro

Sometimes you must return to basics after a few failed attempts at inclusion loafs. Sometimes they work out and other times I question my ability. I love just regular old sourdough and that’s what this loaf was. We were getting ready to head out for two weeks of travel so I didn’t want anything too fancy. Just something for toast in the morning and PB&J’s for lunch. I was embarrassed to say that I devoured almost the whole loaf in the matter of four days.

Flour

  • Central Milling High-Protein Bread Flour 13.5% – 450 Grams
  • King Arthur Whole Wheat Flour – 76 Grams (accidentally added an extra 26g)

Recipe

Water/Fluids

  • 330 Grams : 95 Fahrenheit – Water 1
  • 20 Grams: Water 2
  • 20 Grams: Salt (Oops…should have been 10 Grams. (Ugh!)

Process

  • Combine for Autolyse: Start 9:45 AM
  • Mixed 55 grams of Starter at 10:45 AM
    • Dough is very stiff. Will integrate some more water with the salt
  • Incorporated Ingredients
    • Rubaud Method for 3 Minutes
    • 3 Minute Rest
    • Pinch & Folds, 3 Minutes
    • 3 Minute Rest
    • Incorporated 20 grams of water mixed with 20 grams of salt
    • 3 Minutes of Rubaud Method
    • 3 Minute Rest
    • 3 Minutes of Slap & Folds
  • Dough now feels okay, but slightly stiff. The extra salt could contribute to that
    • Hope it softens up with Stretch & Folds in 30 Minutes
  • Stretch & Folds
    • Incorporated four sets of Stretch & Folds over the next four hours. Based on the high-protein Central Milling Flour, the dough was very stiff and soaked up the water. Things came together at the end of Bulk Fermentation but I didn’t know how it would work out.

The Bake

Sticking to the basics, I used my Cast Iron Lodge Combo Cooker, lined with parchment. It doesn’t get any simpler and I have had amazing results using the regular cast iron. I have a few of the fancy Dutch Ovens. Yet, the smaller size of the Lodge and the consistent results draw me back every time.

I scored the bread. Using Elaine’s no-preheat method of cooking, I loaded it into my Lodge Combo Cooker from a cold start. 55 minutes later at a temperature of 450, I had a beautiful Boule, ready for the cooling rack!! You can’t argue with simplicity along with consistent and beautiful outcomes.

John Munroe
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