Sourdough Social Capital — Recipe w/ Clean Borderless Sidebar

Ingredients

White flour — 495 g (≈ 4 1/8 C)

Whole Wheat flour — 100 g (≈ 13/16 C)

Water — 441 g (≈ 1 7/8 C)

Ripe Levain — 210 g (70 g starter, 70 g flour, 70 g water)) (≈ 7/8 C)

Table salt — 20 g (≈ 1 Tbsp + 1 tsp | ≈ 1/16 C + 1 tsp)

Volumes are shown as fractions of a cup. Amounts ≥ 1 cup are rounded to the nearest 1/16 cup (1/16 C = 1 Tbsp). For example: 9/16 C = 1/2 C + 1 Tbsp)

Stretch & Fold, and Rise

First stretch and fold: Stretch and fold for 5 minutes, rotating bowl a quarter turn after each stretch.
Cover and let rest for 1 hour.
Second, third, and fourth stretch and fold: Stretch and fold 4 times, rotating the bowl a quarter turn each time, then let rest, covered, for one hour.
Check dough rise before the fourth and final stretch and fold. If the dough has already risen to target percentage (See Target Rise % Guide in section notes), skip the remaining stretch and fold and proceed to the Shape and Cold Retard section.

Shape & Cold Retard

Pour out dough onto lightly floured surface.

Flip dough over, and shape loosely into a ball.

Cover dough and let rest 30 minutes.

Shape dough into a tight ball, then flip it over (seam side down) and let rest 1-2 minutes

Using bench scrapers, flip dough into floured boule (seamside up).

Leave in refrigerator at least 24 hours, and up to 4 days.

Bake

Preheat oven to 500º F with dutch oven on shelf in lower half of oven

After preheating, remove dutch oven, place dough in dutch (it should be seam side up at this point), score the dough, replace lid, and return to oven.

Bake for 20 minutes.

Remove dutch oven lid, reduce heat to 450º F, and continue baking until internal temp is about 200º F (about 30 more minutes). Alernatively, just bake till it's brown enough for you.

Calories	Protein (g)	Fat (g)	Fiber (g)	Carbs (g)	Sugar (g)
2548	79.8	83.0	60.5	430.7	94.6

Calories

Protein (g)

Fat (g)

Fiber (g)

Carbs (g)

Sugar (g)

2548

79.8

83.0

60.5

430.7

94.6

Rye and 100% Whole Wheat Versions

Rye Sourdough recipe adjustments and comments

Instead of whole wheat, replace 100 to 200 g of white flour with rye flour.

Add 2-3 Tbsp caraway seeds to dry ingredients during initial mixing.

100% Whole Wheat Sourdough recipe adjustments and comments

Replace all white flour with whole wheat for the best flavor, though rise and openness of the crumb will be a bit diminished.

Social Capital Sourdough