Making the Dough Diggity (sourdough that is)
Alright, alright! We continue on this sourdough adventure with making the actual dough. If you're getting confused with order already let me refresh that memory of yours. First is the starter (“Kevin my leaven” post) which is where you make your very own “wild caught yeast.” The second is the actual leaven (“making the legit leaven” post), 3rd is THIS post “Making the Dough diggity.” I hope that you have acquired your scale because we are going to be needing that baby right about now. Unless you want to convert grams into cups and tablespoons.. it is just much easier with a scale. OKAY! I’m going to jump right into this doughy goodness!
Materials needed:
- Scale
- Large bowl (or) two (I’ll explain why the “or”)
- Mixing spoon or rubber spatula (I prefer a wooden spoon & my hands)
- Glass measuring cup
Ingredients:
(This recipe can make 2 or 4 loaves of bread. I recommend starting with 2. I will explain below how to double it without having to make more leaven)
- 1,000 Grams of flour (try to get organic, unenriched flour. I like to switch it up with flours but different flours absorb water and rise differently so starting out I recommend 50% Organic all purpose flour and 50% bread flour. You may also switch out either of these for 50% whole wheat but it is a thicker flour and will be a stiffer dough; it may also take a bit longer to ferment and rise.)
- 700 Grams of water around 80 degrees.. luke cold? (distilled is preferred but not required)
- 200 Grams of leaven (usually with the recipe I gave you in the “making the legit leaven” post I can get 400 grams of leaven out because of how it doubles in size. The recipe for making 2 loaves is 200 grams. If you would like to double this recipe and use that extra leaven go grab another large mixing bowl and repeat the instructions listed below)
- 20 Grams of salt (I prefer sea salt)
Instructions:
Okay everyone, I’m getting excited! Whoop whoop, here we go!
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| floating leaven |
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2. After all of the dry bits are mixed in let it sit for 20 minutes or so. (Don’t overanalyze the time.. I have literally let it “sit” for about an hour and still had beautiful loaves) This time is important to allow the dough to take in all of the water.
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| step 1: mix the dough together and then let it rest (20 min. minimum) |
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| step 2: add 20 grams of salt (I prefer sea salt) |
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| step 3: add 50 grams of lukewarm water |
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| step 4: mix with hands (notice difference in texture from step 1) |
3. Once you have let it hang out a bit put the bowl back onto your scale and add in 20 grams of salt and 50 grams of lukewarm water. (steps 1-4 pictures) Knead the dough inside of the bowl. I put my hand underneath the dough and then pull it up on top of itself and push down with my fist. Almost like pulling the dough from the bottom and punching it into the top. You will notice the dough goes from being thick and lumpy to smooth and elastic. Do this “kneading method” every 30 minutes or so for the first few hours of fermentation. Then you wait! Once the dough has about doubled in size and is bubbly on the top you are ready for the next step: The bench rest, shaping, and 2nd rise!
4. Once you have mixed and kneaded your dough on and off for 2-3 hours at 30 minute(ish) intervals grab a piece of plastic wrap rub a little bit of olive oil on it and place it over the dough. This helps it so the top of the dough does not dry out and form a "shell."
** The Tartine book (listed below) will tell you your dough should be done in about 3-4 hours. This has very rarely been the case for me personally. I usually need let my dough ferment for a day and a night. (almost* 24 hours) My advice? Don’t look at the clock! Look at the dough! It will tell you when it’s done. (should be aerated, fluffy, have doubled in size, and have bubbles on it)
Last bit I want to add.
(I got much of my information when starting out from 3 books: TARTINE by Chad Robinson (my personal Favorite*, that is where this recipe comes from), Another favorite is SOURDOUGH, and last is Flour Water Salt Yeast (this one is both about sourdough and baking using store bought yeast). I also read Many blogs and even went on Instagram and found sourdough bakers and I asked them numerous questions ((bonus: most responded and were very helpful)). Another website I found useful was The Fresh Loaf this is a great forum for sourdough bakers and bakers alike to ask tips, tricks, and questions.)
Alright everybody, that's it for this one!
The next post will be about the bench rest and shaping the dough. We are about done and I can almost smell the bread in those ovens.
Alright everybody, that's it for this one!
The next post will be about the bench rest and shaping the dough. We are about done and I can almost smell the bread in those ovens.
xoxo,
gossip girl... j.k. 😉
-Lauren
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