Naturally-Leavened Cold-Proof Artisan White Sourdough Bread
An artisan-style sourdough bread that proofs in the fridge for more developed flavor and a blistered crust.
Ingredients
Levain
- 6 Grams Sourdough Starter - Fed, Active, and Bubbly (3/4 Teaspoon)
- 50 Grams Whole Wheat or Bread Flour (1/4 Cup + 2 Tablespoons)
- 60 Grams Water (1/4 Cup)
Bread Dough
- 500 Grams Bread Flour* (4 Cups+ 2 1/2 Tablespoons)
- 400 Grams Water (1 2/3 Cup + 1/2 Tablespoons)
- 12 Grams Fine Sea Salt (2 Teaspoons)
*Alternative to Bread Flour
- 472 Grams All-Purpose Flour (3 3/4 Cups and 2 Tablespoons
- 28 Grams Vital Wheat Gluten (3 Tablespoons and 1 Teaspoon)
Instructions
Day 1
- 10:30 AM – Feed your starter 40 grams whole wheat flour and 40 grams water.
- 10:30 PM – Make the levain by combining 6 grams (3/4 teaspoon) of your starter with 50 grams flours and 60 grams water (about 1/4 cup of each).
Day 2
- 9:30 AM – Autolyse the flour by combining 500 grams flour with 400 grams water. Mix until a shaggy dough forms. Let rest for 30 minutes.
- 10:00 AM – Mix in the levain into the flour mixture. Let rest for 30 minutes.
- 10:30 AM – Mix the 12 grams of salt into the dough. Let rest for 30 minutes.
- 11:00 AM – 12:30 PM – Stretch and fold the dough 4 times with 30 minute breaks between each session.
- 12:30 PM – 2:30 PM - Bulk fermentation at room temperature in a covered container.
- 2:30 PM - Midnight - Transfer container to refrigerator and continue bulk fermentation.
Day 3
- 12:01 AM - 9:00 PM - Continue bulk fermentation in the fridge.
- 9:30 PM - 10:30 PM Remove dough container from the fridge and let sit on the counter at room temperature.
- 10:30 PM - Pre-shape the dough. Cover with the container and let rest for 15 to 20 minutes.
- 10:45 PM - Final shape the dough. Transfer to a Banneton basket, cover, and place in the fridge over night.
Day 4
- 9:30 AM - Preheat the Dutch oven inside the oven at 500° Fahrenheit (260° Celsius) for 45 minutes to 1 hour.
- 10:25 AM - Remove the dough from the fridge. Transfer to high-heat parchment paper, and score with a lame.
- 10:30 AM - Transfer the dough to the Dutch oven. Place an ice cube inside and add lid. Bake for 45 minutes covered.
- 11:15 AM - Place bread on a cooling rack and let cool completely before slicing and serving.