Sourdough Bakery

g
% hydration
g
10 g %
100 g %
560 g

Bread

Beginner · Grant Bakes 500 g · 75% · 4–6 h
  1. Dissolve 100g starter in 375g water. Add 500g bread flour and 10g salt; mix until no dry flour remains. Rest 30 min.
  2. Four sets of stretch & folds, 30 minutes apart.
  3. Bulk ferment at room temperature until risen 50–75% and airy (4–6 h).
  4. Pre-shape, rest 20 min, then final shape. Cold proof in the fridge 12–18 h.
  5. Bake in a Dutch oven at 230°C: 20 min lid on, 20–25 min lid off. Cool fully.
Master loaf · Grant Bakes 450 g · 70% · overnight
  1. Dissolve 100g starter in 300g water. Add 450g bread flour and 10g salt; mix and rest 30 min.
  2. Three sets of stretch & folds, 30 min apart; bulk 4–5 h until puffy.
  3. Pre-shape, bench rest 30 min, then shape into a batard.
  4. Cold proof seam-up in the fridge 6–12 h.
  5. Bake in a Dutch oven at 230°C: 20 min covered, 15 min uncovered.
Stiff starter loaf · Framework 500 g · 60% · to +50%
  1. Dissolve 50g stiff starter in 300g water. Add 400g bread flour, 100g whole-wheat flour and 10g salt; mix to no dry flour.
  2. A stiff 60% dough — knead or fold to build gluten readily.
  3. Bulk ferment at room temperature until grown by about 50%.
  4. Shape and cold proof overnight.
  5. Bake in a preheated Dutch oven until deep golden.
Whole-wheat blend · Grant Bakes 450 g · 72% · 6–8 h
  1. Dissolve 100g starter in 325g water. Add 400g bread flour, 50g whole-wheat flour and 10g salt; mix and rest.
  2. Three sets of stretch & folds during a 6–8 h bulk ferment.
  3. Bench rest 30 min, then shape into an oval.
  4. Cold proof in the fridge 8–12 h.
  5. Bake in a Dutch oven at 260°C: 20 min covered, 15 min uncovered.
Baguettes · Grant Bakes 450 g · 73% · same day
  1. Mix 275g water, 100g starter and 10g salt. Add 225g bread flour and 225g all-purpose flour; stir to a shaggy dough.
  2. Knead 8–10 min until smooth. Bulk 3–4 h until 1.5× in size.
  3. Divide into four, pre-shape, rest 15 min, then shape into 10″ baguettes.
  4. Proof 60–90 min until 1.5×.
  5. Bake at 230°C with steam 15 min, then 10 min without until deep golden.

Pizza dough

Neapolitan · sourdough 500 g · 60% · cold ferment
  1. Dissolve 25g stiff starter in 300g water. Add 500g “00” or bread flour and 10g salt; mix to a shaggy dough. Rest 20 min.
  2. Knead or fold until smooth. Bulk 2–3 h at room temperature.
  3. Divide into ~270g balls. Cold ferment in the fridge 24–48 h.
  4. Rest balls at room temp ~2 h, then open by hand leaving a puffy rim.
  5. Bake as hot as the oven or pizza oven allows (260–450°C) until leopard-spotted.
New York · Grant Bakes 450 g · 57% · cold ferment
  1. Stir 255g water, 100g starter, 13g salt, 5g sugar and 10g olive oil. Add 450g bread flour; mix to a rough dough.
  2. Knead 8–10 min until smooth. Bulk 4–6 h until doubled.
  3. Divide into three ~277g balls.
  4. Rest 1 h at room temp, then cold ferment 24–48 h in the fridge.
  5. Open by hand and bake as hot as possible (~290°C) for 6–7 min.
Tavern thin crust · Grant Bakes 450 g · 50% · + oil
  1. Mix 450g flour, 225g water, 100g starter, 10g salt, 25g oil and 10g sugar. Knead 5 min, rest 5, knead 3 more.
  2. Divide into thirds and rise 4–6 h until doubled.
  3. Roll each into a 12–13″ round, 3–6 mm thin. Fork-dock all over.
  4. Refrigerate the crusts 12–24 h to dry and develop flavor.
  5. Top and bake at 260°C on a preheated steel ~10 min until crisp.