I always do an overnight cold retard in the fridge before baking my sourdough bread. I like to do it because it gives my bread more flavor, it provides me with a little bit of flexibility with my schedule, and I find it easy to score the dough when it sits in the fridge overnight or longer.
Today, I made a new experiment – another same day bake sourdough bread using a hydration dough. I went up with 79% and use large amount of starter (23% in flour weight) to fasten the fermentation rate. And for mixing, I use my stand mixer again; this is just a continuation of my experiment of kneading my dough with a machine and still getting a nice crumb.
For the extra flavor, I added some leftover boiled potatoes from our dinner last night. I mashed it and leave it on my counter to bring to room temperature while bulking my dough after adding the starter. Plus, I also add toasted kernels or seeds for the extra earthy flavor to my bread. Yummy!
Below you will find my step-by-step recipe and video guidance. So, let’s do this!
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
You will need:
- 100 grams sourdough starter (100% hydration)
- 170 grams of Manitoba flour
- 70 grams whole wheat flour
- 70 grams rye flour
- 220 grams of cold water
- 5 grams salt + 15 grams cold water
- 60 grams of boiled potatoes, mashed
- 43 grams toasted kernels/seeds
- olive oil, for greasing the bulk container
- water and extra seeds, for shaping the dough
Equipment and tools:
- mature and active sourdough starter
- kitchen weighing scale
- stand mixer with a paddle attachment and dough hook
- bulk container with a lid (or use plastic film)
- dough scraper
- banneton basket – round (21cm/8inch) and cloth liner
- gluten-free flour, for dusting the proofing basket
- sharp bread lame or razor blade
- very thick oven gloves
- dutch oven or cast iron pan
- Nice to have: instant thermometer, room thermometer, sharp bread knife
- Prepare your levain: Build the starter with 15g starter: 45g water: 45g flour.
- Autolyse: In the bowl of a stand mixer, add flour and water. Mix using the paddle attachment for 1 minute, cover, and let the dough sit on your counter for 1 hour. My kitchen ambient is around 24C to 25C or 75F to 77F.
- Prepare the seeds: Toast seeds in a frying pan (without oil) until toasted and fragrant, about 3 to 5 minutes. Remove from pan and set aside to cool.
- Starter: Add the sourdough starter and mix again using the paddle attachment for 8 minutes on low speed. Cover and rest the dough for 45 minutes.
- Salt, water, and mashed potatoes: Add the salt and water, change the attachment to a dough hook, and mix the dough on low to medium speed for 2 minutes. Then add the mashed potatoes and mix for 5 minutes. Perform a windowpane stretch test on your dough to check if it’s ready for long fermentation. Once it passed the test, cover and rested the dough for 30 minutes.
- 1 x Light coil fold: Transfer the dough into a greased bulk container, give it a light fold, cover, and rest for 20 minutes.
- 1 x Strong stretch and fold and toasted seeds: Gradually add and spread the toasted seeds on top of the dough, then perform a stretch and fold to distribute them—cover and rest for 45 minutes.
- 1 x Coil fold: Perform 1x coil fold and rest the dough until it has risen about 50%, and you see a bunch of little air throughout; it’s ready for pre-shaping. My dough was ready for pre-shaping after 35 minutes.
- Pre-shape: Take the dough out of the counter onto your flour or light wet work surface. Pre-shape into a tight boule (ball), be careful not to degas too much, and allow to bench rest for 15 minutes (cover).
- Final shape (batard or boule): To coat the outside of your dough, prepare a bowl with lots of kernels/seeds, then spray or lightly wet the surface of your dough with water. Transfer the dough into the bowl full of kernels, turn it around to coat it with seeds while shaping it into a tight boule. Check out my video guidance here.
- Room temperature bench rest: Transfer in a lightly floured banneton, cover, and let it proof for 1.5 to 2 hours. Do the finger indent test to check if your dough is ready. The dough should spring back but leave a 1/2 depth indent.
- Pre-heat the oven and freezer: One hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F. While preheating the oven, transfer the dough to the freezer for easy scoring later.
- Score and bake: Once the oven is ready, take the dough out of the fridge, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/446F, and bake for 20 minutes.
- Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.
- The mixing time will vary from mixer to mixer and the hydration of your dough. So, don’t focus too much on time, but look at your dough. When the dough releases from the mixing bowl’s side and attracts itself around the dough hook, stop the mixer because it is ready for bulk fermentation.
- My kitchen temperature is around 25C to 27C / 77F to 81F.
- Total bulk fermentation is around 6.5 hours.
- When the dough has risen about 50%, and you see a bunch of little air throughout, it’s ready for pre-shaping.
- To check if your dough is ready for baking, perform the finger indent test.
- I like to put the dough in the freezer while waiting for my oven to be ready because I find it easy to score the cold dough, and the bread seems to get better oven spring that way. I leave the dough in there anywhere from 1 hour.
- Use your digital thermometer to check if your dough is done. Once cooked, it should read 97C/207F. Let the bread cool down to room temperature (22C/72F) before slicing. This allows the texture to firm up and prevents steam from escaping, which will keep the bread fresher for longer.