Generational Sourdough

By Tasty

Ingredients

Instructions

1. Combine 10 g mature starter with 50 g whole-wheat flour and 50 g water, mix well, and leave overnight at room temperature (around 75°F/24°C) until doubled. This is the active starter.
2. In a large bowl, mix the bread flour with the remaining 50 g whole-wheat flour. Add 270 g water and mix with a wooden spoon until fully hydrated. Rest 30 minutes.
3. Weigh out 70 g of the active starter and mix it into the dough by hand until evenly distributed. Cover and rest 30 minutes.
4. Sprinkle 7 g kosher salt over the dough and work it in evenly. Cover and rest 30 minutes.
5. Do four stretch and folds: stretch each side of the dough up and fold it over the centre. Cover and rest 30 minutes.
6. Do a coil fold every 45 minutes, three times in total: lift the dough from the middle, fold the front half under the ball, turn a quarter and repeat until you have completed one full coil.
7. After the third coil fold, rest the dough until it has risen 30–50% in volume, which may take 2–3 hours.
8. Turn the dough onto a surface dusted with rice flour and shape it into a round or oval loaf without deflating it.
9. Place the loaf seam side up in a floured proofing basket or towel-lined bowl. Cover and refrigerate for at least 8 hours, up to 48 hours.
10. About 45 minutes before baking, preheat the oven to 485°F (252°C). Put a Dutch oven or heavy lidded pot in to heat.
11. Transfer the dough seam side down into the hot pot. Score the top, cover and bake for 20 minutes.
12. Lower the oven to 435°F (224°C). Remove the lid and bake 20–25 minutes, until deep golden and hollow-sounding when tapped on the base.
13. Cool on a wire rack for at least 1 hour before slicing.

Summarized from Tasty's video. Watch it for the details.

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