Ultra Knead Sourdough Bread

Instructions

1. 1

   The Mix

   Whisk together 350g water and 100g active starter until combined. Add the flour blend (400g bread, 50g AP, 50g whole wheat).

2. 2

   Developing Strength (Ultra Knead)

   Mix the dough for 8-10 minutes. Move to the counter and perform slap-and-folds until the dough forms a taut, smooth ball. Let rest for 20 minutes.

3. 3

   Lamination

   Perform lamination folds by stretching the dough out thin on a damp surface and folding it back over itself. Rest for 20 minutes.

4. 4

   Salt & Stretch

   Add 12g salt (if not added earlier) and perform a round of stretch-and-folds. Rest for 30 minutes.

5. 5

   Coil Folds

   Perform 3-4 rounds of coil folds, resting 30 minutes between each. The dough should hold its shape; if it flattens significantly, it needs more strength. Note: If the dough won't hold shape after 4 rounds, pivot to a focaccia or tin loaf.

6. 6

   Bulk Fermentation

   Allow the dough to bulk ferment for a total of 8 hours (counted from the moment the starter was added in Step 1).

7. 7

   Shaping & Proofing

   Shape the dough into a boule or batard. Place in a floured banneton and leave on the counter for 1 hour.

8. 8

   Cold Retard

   Cover the banneton with a plastic bag and refrigerate for at least 12 hours. This develops the signature sourdough tang.

9. 9

   Scoring & Baking

   Preheat oven to 470°F. Score the dough and bake: • 25 minutes at 470°F with steam (or in a Dutch oven). • 20 minutes at 410°F without steam to develop the crust.

10. 10

    The Wait

    Wait at least 1-2 hours before slicing to allow the internal structure to set.