BASIC SOURDOUGH

This is my go-to recipe. When I don’t know what bread I want to make I go for this one. When I know what I want …well, I go for this one too.

Ingredients:

• 100g whole wheat flour

• 400g bread flour

• 100g levain

• 325g + 25g water

• 12g salt

Directions:

• Autolyse: 45 minutes of flour, levain, and water

• Mix for a few minutes and add the salt and water (25g) and let it rest for 30 minutes

• Fold 4 times in 30 minutes intervals

• Pre-shape and let it rest for 20 minutes

• Final shape and add it to a proofing basket or banneton with some rice flour or semolina (you can use regular flour too, but rice flour or semolina helps to avoid sticking on the basket)

• Cold fermentation in the fridge for at least 12 hours (My average time is 20 hours)

• Bake in a preheated - 450F - oven in a roasting pan (don't forget to check your oven before turning it on! I almost forget something inside...like a cardboard pizza box that smells terrible when burning...)

  • 30 minutes lid on

  • 15 minutes without the lid

• Let it cool in a rack at least for 45 minutes - the wait is brutal - I know, believe me - but I promise it worth it, you don't want your crumbs to be gummy.