fastsourdough.md

Sourdough loaf

Based on JoyRideCoffee's recipe.

Ingredients

	g	%
Bread flour	280
Semolina	50
Water	255	0.772
Salt	8	0.024
Starter	65	0.197

Method

1. Mix dry ingredients first
2. Add water (room temp)
3. Cover and leave for 30m-1h
4. Add starter in (see technique)
5. Slap and fold until ready (see technique)
6. Cover and prove for 30min in warm place (see technique)
7. Laminate (see technique)
8. Cover and prove for 45m-1h
9. Coil fold #1 (see technique)
10. Cover and prove for 45m-1h
11. Coil fold #2
12. Cover and prove for 45m-1h
13. Shaping (see technique)
14. 2nd fermentation the fridge
15. Pre-heat oven at maximum temperature (e.g. 250°)
16. Bake with steam for 15min (see technique)
17. Bake without steam for 25min

Breakdown

	duration	temp (C)
Autolyse	30m-1h	room
Bulk fermentation	3h30	29°
Second fermentation	2h	low*
Total	6-7h

Log

	g	%
Bread flour	280
Semolina	50
Water	255	0.772
Salt	8	0.024
Starter	65	0.197

	duration	temp (C)
Autolyse	1h30
Bulk fermentation	2h15	30-36°
Second fermentation	1h30	8°
Total	5h15

• Autolyse ~1h30 at room temp
• Bulk fermentation in oven with light on (45min intervals)
• Second fermentation in fridge
• Results: hard-to-shape dough, resulting in poor shape
• Baked at max temp (~250°) for 15min in dutch oven + 25min at ~200° with dutch oven top removed
• Results: crum was ok, with uneven distribution of air pockets
• Results: loaf didn't hold its shape

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Sources

• JoyRideCoffee's Fastest sourdough (open) bread recipe (video)

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