This sourdough is started in the evening, fermented overnight at room temperature and baked the next day.
Overnight Sourdough: In the evening add together in a folding trough or mixing bowl:
- Vigorous starter @ 100% hydration – 4 oz/113g (I used a whole wheat starter, but a white starter works just as well)
- Water – 24 oz/680g
- Whole Wheat Flour- 6 oz/170g (I used white whole wheat)
- Bread Flour- 1 lb 7 oz/652g (I used King Arthur’s Bread flour for this recipe)
Stir the ingredients well and let set for 30 minutes (autolyse) Then to your dough mixture add:
- Salt- .8 oz/22g
Stir the salt in well and then incorporate:
- All purpose flour – 9 oz/255g (bread flour can be used instead)
Work in the remaining flour with your hands until all of the flour is incorporated. Then cover the dough, so it won’t dry out and let set overnight at room temperature.
Next morning fold dough down and separate into three loaves weighing around 1 lb 5 oz each. Shape and let final proof. I staggered shaping the loaves thirty minutes apart. It took six hours for the final proof so don’t get impatient. When you feel the dough has about an hour until it is ready to bak, preheat your oven and baking stone to 480 degrees.
When you are almost ready to bake your first loaf, put your roasting pan into the oven to preheat for about five minutes. Then slash, spray, cover your loaf with the roasting lid and bake your first loaf, turning your oven down to 450 degrees for the first 20 minutes. After the 20 minutes, take off the roasting lid, using hot mitts and being careful when removing the lid as hot steam escapes.
Put the lid on top of your oven. Turn the loaf around for even browning and bake it for 10 -15 minutes more. If your loaf browns too quickly in the last ten mintutes of baking, turn the oven down to 425 degrees for the last ten minutes. Remove the baked loaf and cool on a baking grate.
After you take out your loaf, preheat the oven to 480 again and repeat the process for the next two loaves.
This recipe makes about 4 lbs 2.8 oz/1893g of dough at 65% hydration.