Bulk Sourdough

Fermentolyse

1. Starter and Water

   Measure 975 grams water and 300 grams active starter

   Mix till milky 

2. Flour

   Measure 1500 grams flour into separate container

   Sift with dough whisk 

1. Mix

   Pour starter and water mixture in to flour and combine till no dry is left

   Cover and rest for 1 hour

   

After Fermentolyse for one hour

1. Salt

   Add 30 grams of sea salt and mist with about 10 grams of water

   Wet hands and kneed for 2-3 minutes 

   Cover and let rest for 15 minutes

Stretch and Folds

1. First Stretch and Fold

   Wet hands and preform 4-6 coils 

   cover let rest 30 minutes

    

2. Second Stretch and Fold

   Wet hands and preform 4-6 coils 

   cover let rest 30 minutes

    

3. Third Stretch and Fold

   Wet hands and preform 4-6 coils 

   cover let rest 30 minutes

    

4. Fourth Stretch and Fold

   If adding inclusions add them now

   Wet hands and preform 4-6 coils 

   cover let rest 15 minutes

Weighing and Shaping

1. Shaping

   Flour counter top and dump out dough

   Using bench knife cut pieces and weight out dough ( 330 grams for minis and 975-1000 grams for large loafs and banneton )

   Shape each dough ball and rest for 15 minutes

   Line your pan or banneton and flour it

   Final shape, flour top and flip into pan

   Cover with plastic cap

    

Bulk Fermentation

1. Bulk Ferment

   Place pans on counter to bulk ferment for 1 -2 hours

   Refrigerate for 12-48 

Bake Day

1. Preheat Oven

   Preheat oven to 500 with cast iron or pan for water in oven

   After preheated pull dough out of fridge 

   

2. Baking pans

   Flour parchment paper and flip dough on to parchment paper liner 
   
   

   Flour top of dough 

   Score the top of dough 

   Place back into pan (wipe pan dry if needed)

   

Bake

1. Steam bake

   Carefully place all pans in oven with space between them

   Then carefully pour about two cups water into bottom pan and close oven quickly 

   Set oven temp to 475

   Set timer for 35 minutes (25 minutes for mini)

   After about 10 minutes add another 1-2 cups water to pan again 

   

Final bake

1. After 35 minutes

   Remove pans from oven, pop out bread and place back into oven with parchment paper still under. (If open baking leave in oven and rotate loaves)

   If water is still in bottom pan remove pan from oven other wise leave in oven

   Set time for 15 minutes and turn temp down to 450 

   Check on bread after 10 minutes cover with parchment paper if tops darken to fast

   After 15 minutes remove from oven and place on cooling racks 

   Let cool completely before slicing or bagging about 2 hours