Recipes

The Standard #2

Ingredients

  • 100g starter
  • 380g water (90-95˚)
  • 100g whole-wheat flour
  • 400g white flour
  • 11g salt
  • 3g yeast

Timing

About 16 h 40 min start to finish.

  1. Initial mix.
  2. 15–20 min autolyse
  3. Proper mix.
  4. 10 min rest
  5. First fold
  6. ~30 min rest, until “you see the dough spread out in the tub”
  7. Fold again
  8. ~2 h 30 min rest, until the dough is 2.5-3x original size
  9. Shape and move to pan.
  10. 12 h ± 3 h overnight rest in fridge
  11. Bake for 50 minutes at 425 (or 400?). Cover with foil after 15-20 minutes.
  12. Done

Notes

Bake for an 50 minutes at 425 (or 400?). Cover with foil after 15-20 minutes.

I often use 30% w.w. instead of 20%.

Good as a boule, too (but not as good as pure sourdough).

Source

This is Ken Forkish’s “The Standard”, a “same-day recipe” from Evolutions in Bread.