Sourdough Process
Introduction
After almost 2 weeks experience with sourdough, I have a process that is consistent and produces a great sourdough loaf, boule or baguette.

The Ingredients
  • 500g bread flour
  • 10g salt
  • 380g bottled water warmed to 100-110F
  • 100g sourdough started
  • 10g honey

The Preparation
  1. Weigh out and blend dry ingredients (flour(s), salt, extras).
  2. Weigh out and blend wet ingredients (water, starter, honey).
  3. Add dry mixture to the wet mixture and combine with a spoon until there is no dry remaining.
  4. Cover with plastic and let rest for 2 hours.
  5. With one hand, stretch and fold the dough 4 times, each time rotating 90 degrees.
  6. Allow to rest 40 - 45 minutes and repeat step 5 three more times.
  7. After the 4th stretch and fold, rest covered with plastic for 2 hours.
Bread Flour