This sourdough recipe utlizes your refrigerator and cool temperatures to slow down fermentation so you can adapt sourdough to your schedule. This whole process takes about 5 to 6 days.This recipe makes two large loaves or three small loaves.
340gbread flourI used Central Milling's Artisan Bakers Craft Plus
Dough Ingredients
345gwater
380gbread flourI used Central Milling's Artisan Bakers Craft Plus
225gwhole durum flour or bread flour use bread flour if you don't have whole durum
16gsalt
rice flour (for dusting)optional
Instructions
Make the leaven (or levain)
In a large mixing bowl or container like this one, weigh out the sourdough starter using your kitchen scale.
Then, add 510 g water, 145 g whole wheat flour and 340 g bread flour. Mix well with a spatula or spoon to combine.
Cover the mixture and refrigerate it for about 48 hours (at about 37 °F). After this time, you should see some bubbles.
Mix the dough
After about 48 hours, add the remaining bread flour and whole durum (if using) to the levain. Add about 315 grams of water, holding back about 30 g. Mix by hand gently until thoroughly mixed. If it seems dry, add the remaining 30 g of water and mix by hand again. Cover, and let rest at room temperature for 45 min.
Then, add the salt, Mix well to combine. Cover, and let rest for half an hour.
Then, perform one set of stretch and folds by gently lifting up the sides of the dough and folding toward the middle of the dough. Cover, and let rest for another 30 minutes.
After 30 minutes of resting, stretch and fold the dough again. Cover, then refrigerate it overnight or for about 48- 72 hours at about 36-37 °F. The dough will be increased in size, soft and billowy. Yours might take longer or shorter time depending on the temperature of your refrigerator.
Shape the dough
Remove the dough from the container onto the counter. Divide the dough into two or three pieces ( two large loaves or three smaller loaves). A slightly damp counter will prevent the dough from sticking.
Form each piece of dough into a taut ball by gently pulling the dough underneath (see video). Then rest each dough ball seam-side down on the counter for 20 minutes.
Next, transfer each loaf into bowls or bannetons lined with kitchen towels. It helps to dust the kitchen towels with flour (rice flour works well). The loaves will be seam-side up in the bannetons or bowls. Dust the loaves with flour, and cover with a kitchen towel or plastic wrap.
Refrigerate the shaped loaves for 10-48 hours. If your dough was in the refrigerator before shaping for closer to 72 hours, then proof it after shaping for a shorter time (around 10-24 hours). The total time my dough was in the refrigerator (before shaping and after shaping) was about 83 hours ( plus 48 hours for levain).
Bake the loaves
Preheat your oven and Dutch oven to 500°F. I usually preheat for at least 20 minutes after it reaches 500 °F to make sure it is thoroughly heated.
Remove a shaped loaf from the refrigerator and slash the dough across the top to allow steam to escape during baking. Transfer to the Dutch oven, cover and bake for 25 minutes.
After 25 minutes, decrease the oven temperature to 450 °F and uncover the Dutch oven. Bake for another 20-40 minutes or until golden brown. Repeat for the other loaves.
Allow the bread to cool for a few hours, then slice and eat!
Calories per serving 244kcal
Notes
This recipe makes two large loaves or three smaller loaves. I highly recommend measuring the temperature of your refrigerator with a separate thermometer because the built-in thermometers often aren't accurate. For example, each shelf in my refrigerator has a different temperature by a few degrees. If the temperature of your refrigerator is warmer, you will need to decrease the fermentation time. All calories are approximate and depend on your individual ingredients.