Change is good, at least when it comes to my new method for baking sourdough bread. Admittedly, I was very apprehensive about changing up my sourdough baking process, but after a string of high hydration flat loaves I knew I had to make some changes if I wanted to enjoy the soft texture and airy crumb that comes with baking wetter doughs.
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I’d seen some other bakers on Instagram mention “cold bulking,” and got curious. I tried to search for recipes online, but couldn’t find too much information so I decided to experiment on my own. Since trying out this new process, I’ve consistently produced loaves with higher oven spring and softer, more open and tastier crumb.
The different stages in the bake are spread out over the course of 3 days, but is more flexible with long rest periods interspaced between approximately 4 hours of active time working the dough. I use a levain fed with a higher ratio of flour and water (1:4:4), which I find gives me more flexibility because it takes longer for the yeast to exhaust its food source. I’ve been mixing my levain the night before, and when I am ready to bake the next day, I find that my starter has not “fallen” and is still bubbly and active.
I’ll be demonstrating my new method using my recipe for a plain white sourdough made with 100% Bob’s Red Mill Artisan Bread Flour at 80% hydration. If you are not comfortable with handling dough at this hydration level, feel free to use your own preferred formula, and simply follow the process I outline below.
|350 grams||Bread Flour (Bob’s Red Mill Artisan Bread Flour)||100%|
The night before you’re ready to bake, create a levain by combining all the ingredients from the levain section above.
After creating your levain, combine 350 grams flour and 268 grams water in a large mixing bowl. Mix until all flour is properly hydrated and no more dry bits remain. Cover and set aside in a warm place until you’re ready to bake.
After an overnight autolyse, your flour and water mixture should look wet and feel stretchy when pulled.
Incorporate levain into dough using a pinching motion until everything is well incorporated. Cover and set aside for 30 minutes.
After 30 minutes, add salt to your dough. Slap and fold or stretch and fold your dough until it looks smooth about 10 minutes. Return dough to the bowl and let rest for another 30 minutes.
Stretch and Fold
Perform 3 or 4 sets of stretch and folds, allowing dough to rest for 30 minutes in between each set.
Once you’ve built enough strength into your dough (a good indicator is dough that holds it shape and reaches windowpane stage), place into a container, cover and store in refrigerator overnight.
Turn your dough out onto a clean surface, and sprinkle a little bit of flour on top.
To pre-shape, pull on the side of your dough closest to you and fold it towards the center, thinking of an envelop, pull both sides towards the center as well, and finally the top. Flip your dough over, use your hands to gently rotate and tuck the bottom of the dough.
The goal here is is to begin creating tension in your dough which will help it keep its structure for its final rise.
Let the dough rest on the counter covered with a tea towel for 30 minutes.
Uncover your dough, and shape it however you’d like making sure you create lots of tension without tearing the surface of your dough.
Pick up your dough gently, and place it seem-side up into a banneton or towel-lined bowl dusted with flour.
Allow loaf to proof at room temperature until ready to bake.
This step will be dictated by the temperature in your kitchen and the activity in your dough, remember to pay attention to your dough and not the clock.
Once your dough is close to being properly proofed (this usually takes about 2 to 3 hours for me), preheat your oven to 480 F/248 C, with your Dutch Oven inside.
Using a sharp knife, lame or razor blade, cut a large X (or any other design you’d like) on the top of your dough.
Place your scored bread inside your preheated Dutch oven and bake covered for 25 minutes and uncovered for another 25 minutes or until the internal temperature reaches 200 F and the crust reaches your desired color.
*** I prefer to bake my bread covered for 30 minutes and uncovered for 20 minutes for a thinner, softer crust. Bake your bread depending on your preference
Remove bread from the Dutch oven and immediately place on top of a wire rack to cool completely before consuming. While that bread is incredibly tempting, if you cut it too soon it will be gummy and will eventually dry out.
This bread had such a soft, creamy, sweet crumb, accented by the nutty flavor of its crispy crust. I’ve been loving the tall loaves, with airy open crumb structures that I’ve been pulling out of the oven each time I use this method. When I first tried this new process, I thought there was no way my fickle little wild yeasts would be able to make bread rise in my cold fridge, but boy was I wrong. Remember that baking is an experiment, and all results may differ, the important thing is to keep trying new things.
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Try my other sourdough recipes: