Table X Bread Sourdough Starter Instructions
Bread Recipe
For the Levain
Measure 60 grams strong white bread flour and 16 grams whole wheat four into a clean mixing bowl or glass container. This has been pre-measured for you for your first batch of bread.
Levain Recipe
yield: 146 grams
| Bread Flour | 60 grams |
| Whole Wheat Flour | 16 grams |
| Water (79F) | 60 grams |
| Active Starter | 21 grams |
Add 60 grams of water (79F) and 21 grams of your starter mix from day 4. Mix thoroughly till there are no more visible clumps of dry flour and allow to sit for 12 hours. i.e if you mix your levain at 6pm it will be ready to make bread at 6am.
Bread Recipe
yield: 2 loaves at 500 grams ea.
| Bread Flour | 459 grams |
| Whole Wheat Flour | 39 grams |
| Water (79F) | 364 grams |
| Levain | 146 grams |
| Salt | 15 grams |
| Active Dry Yeast | 2 grams |
Day 5
Mix the flour with the water until there are no more visible clumps of dry flour and allow to sit for 30 minutes. This is an important step called, “autolyse,” or the hydration of the flours. At this initial stage of bread fermentation the enzymatic breakdown of starches begins.
After 30 minutes, add the salt, levain, and yeast. Mix thoroughly ensuring to fully incorporate the levain, salt and yeast. Using your index finger and thumb, pinch the dough cutting through it while slightly turning your container and repeating the “pinch” until you’ve gone in a full rotation around your container. Next pull each corner of the dough into the center and bring it back to gather to one cohesive mass. Repeat 2-4 more times or until the levain, salt and yeast have been fully incorporated into the dough. Allow to relax for 30 minutes.
Folding
Folding is a critical skill to develop in your bread making. When you fold your dough you are aligning the gluten proteins of the dough into linear networks. These networks increase the elasticity of your dough and also help to build the structure within your bread. The strength and structure created through the folding process will allow the dough to contain the expansion of the bread after it is baked and the gases (carbon dioxide) have been expelled.
After 30 minutes, fold the dough. Pull and stretch each corner of your dough and “coil” it into the center rotating your container 90 degrees after each fold and repeat until you’ve gone around your container completely. Approximately 3-4 rotations. There isn’t an exact science on how many times you should rotate and fold around your container. You want the dough to feel tighter as it builds strength and it should become slightly more challenging to pull and stretch. Rest and relax for 30 minutes. After 30 minutes, fold the dough again . Pull and stretch each corner of your dough and “coil” it into the center rotating your container 90 degrees after each fold and repeat until you’ve gone around your container completely. Approximately 3-4 rotations.
After you have completed the coil folds your bread must now go through what is know as a “bulk fermentation.” This is roughly a 2-3 hour period where your bread does nothing but “rise,” or ferment. Imagine the fermentation bell curve again in your mind. Once this dough has gone through its bulk fermentation it will have risen almost 3 times and will be at “peak” activity. This is now time to transition to shaping your sourdough.
Shaping
Empty the dough on to an un-floured surface. This can be a clean kitchen counter or a wooden cutting board. It is important to not flour your work surface. This can be challenging and frustrating at first but I can assure you learning to shape bread on a surface that has not been floured will result in a much better final bread. The stickiness of the dough allows for better tension to be created because while you are forming the dough into balls the dough will stick on the bottom and allow for better stretching and aligning of the gluten networks as you push and pull your dough. This ultimately result in better crumb structure and a softer chew for your bread. Once a proper shape has been achieved the dough should easily release from your work surface.
Take your dough and divide it into 2 equal portions. You can “eye-ball” these or weigh each portion with your scale to approximately 500 grams each. There could be a small amount of excess dough left which can be further divide between your portions to make two equal size loafs.
Visualize each portion of dough as having a top and a bottom. The top is facing you and the bottom is on your work surface.
Using your bench knife, held at approximately 45 degrees, push the dough away from you while turning your bench knife 180 degree and then pull the dough toward you while using your off hand to cup the dough gently to hold its position and keeping your “bottom” on the work surface. Repeat this motion until the dough is round, is smooth on the surface, and has released from your work surface. The bottom of your dough will have a seam. This seam remains on the bottom and should rest covered with a damp cloth on your work surface for 30 minutes.
Tip: Go slow! There are millions of videos on the internet about how to shape bread and all the different variations. The bakers usually in these videos are going extremely fast because of the volume they are producing. Trust me if you are new to bread going slow will always result in better learning and ultimately better bread. Practice going slow before you try to go as fast as you can.
While the dough is resting after its pre-shape gather two large mixing bowls or any “salad” bowl all do. Line them each with a kitchen towel. Any clean kitchen towel will work fine. Sprinkle some flour (any flour you like) over the top of the towels to create an even but lite dusting over the surface. Set these aside.
After 30 minutes using your bench knife, held at approximately 45 degrees, push the dough away from you while turning your bench knife 180 degree and the pull the dough toward you while using your off hand to cup the dough gently to hold its position and keeping your “bottom” on the work surface. Repeat this motion until the dough is round, is smooth on the surface, and has released from your work surface.
At this point, the dough should be considerably more bubbly as you shape. You will feel these gases expel (pop) from the dough as you build more tension. This is a good thing. Keep going until your dough has lost volume but has smooth surface tension as mentioned in pre-shaping. This part takes practice and repetition to get better, so don’t get frustrated if your first few loaves don’t look the way you hoped they would. Keep at it and remember food should be fun not frustrating. I can tell you that it has taken us literally years to perfect this recipe and all the methods.
Once your final shape is complete place them in you prepared bowls seam side down. Place the bowls into your refrigerator to rest and further proof (cold-ferment) overnight. They will be baked in the morning.
Baking your Bread
Gather 2 medium dutch ovens or if you have only one to use at a time that is fine but you will have to reheat you dutch oven in between bakes. Preheat your oven at home to the highest temperature it has. Most home ovens are 450 - 500 degree max. Turn it all the way up!
Place your dutch oven(s) in the oven with the lids on and allow to preheat with your oven. Once your oven is preheated let them remain in the hot oven for 30 more minutes. After they are hot carefully remove them from the oven and set them on your range. Take off the lids. Individually take each loaf out of the bowl and place carefully into your prepared dutch ovens seam side (bottom) up. Place the lid back on the dutch oven and bake for 18 - 20 mins. After 18 - 20 minutes has elapsed open the oven and remove the lid. Close the oven door and bake a remaining 6-8 minutes until you've achieved a dark amber and golden brown crust.
Allow your bread to cool on racks or serve immediately but be careful its hot!
Refreshing Your Starter
Day 1
Measure 14 grams of dry starter into a clean mason jar. Add 14 grams of water (79F). Allow to sit covered at room temperature and dissolve for 12 hours. It is helpful to stir this mixture from time to time in the beginning to ensure all the starter bits are dissolved thoroughly. After 12 hours have elapsed add 14 grams of strong white bread flour to your starter water mix and allow to sit covered overnight at room temperature.
Day 2
The next day add 28 grams of strong white bread flour and 28 grams water (79F) to your starter mix. Mix thoroughly till there are no more visible clumps of dry flour and allow to sit for 24 hours.
Day 3
Discard 80% of the starter mix from the previous day. Add 28 grams of strong white bread flour and 28 grams of water (79F) to your starter mix. Mix thoroughly till there are no more visible clumps of dry flour and allow to sit for 24 hours.
Day 4
Discard 80% of the starter mix from the previous day. Then add 28 grams of strong white bread flour and 28 grams of water (79F) to your starter mix. Mix thoroughly till there are no more visible clumps of dry flour and allow to sit for 24 hours. On day five your starter will be ready to use and make levain.
Day 5
You should now have a "mature" and high active starter. This is the day you will make leaven. Now that you starter is fully mature it can be stored at room temperature as long as you feed it every 24 hours with the above recipe from day 2, however, If you don't want to make bread or feed your starter everyday it can be refrigerated for up to 3 weeks without a refresh (steps 2 and 3), however the longer it goes without feeding the less active it will be and the longer it can take to bring back to peak activity or maturity.
Note: Make the leaven 12 hours before you plan to make bread.
Additionally, experimenting with different flours in your starter is perfectly acceptable. We have omitted the use of whole wheat and rye flours in this recipe for the sake of simplicity. But the method above generally will work for any type of flour you choose for your sourdough starter. It is important to consider using a metric scale that you can measure your ingredients with. Quite frankly it is critical for maintaining consistency in your bread making.