It was a wonderfully sunny day on this island so I named this bread Sunny Sourdough. Sunny sourdough is made with motherdough that has been aged at least 3 – 5 days. I had some 60% motherdough that was two weeks old and I wanted to use it so I made this bread.
You need to start ahead by making some 60% motherdough. Sunny Sourdough formula takes 245g (about 8 oz), but it is always good to have extra motherdough on hand. Click here to make the 60% motherdough.
After your motherdough has fermented in the refrigerator for at least three days you can make Sunny Sourdough:
Makes 1366 g at 67% hydration (two loaves)
- 245 g motherdough 60% hydration -aged (pull apart into chunks)
- 450 g water
- 15 g salt
- 30 g whole wheat flour
- 1/2 teaspoon diastatic malt (optional)
- 626 g bread flour
Mix together the motherdough, water, salt, whole wheat flour and diastatic malt.
Incorporate the bread flour.
Allow the dough to proof at 75F for 5 hours folding three times (or at room temperature for 6 hours).
Refrigerate your loaves overnight, covered in plastic.
Next day, stagger loaves, proof at 78F until done proofing (it took 5.5 hours for mine and they needed longer). I used my Brod and Taylor proofer (if you can afford one, just get one!).
Bake in a preheated oven at 480F for 15 minutes with steam then 10 – 15 more minutes without steam.
Long fermented motherdough will produce a loaf with a smell and taste so good you won’t believe you made it. It also has a great oven spring, even when the dough looks somewhat slack.
That is because the C02 is being absorbed into the dough during the long cold ferment and when it is hit by hight heat, the gas bubbles quickly expand creating large holes. You have to make sure your oven is VERY hot. I preheat my oven for at least an hour at 500+ degrees and turn it down to 480 once the loaf is in the oven.
The slackness of the dough makes it hard to estimate when the proofing is done. Just imagine that it will take a very long time and you will probably be right (5 – 8 hours is not uncommon).