Sourdough Loaf Bread
6:00 am: Feed the starter
9:00 pm: Make levain
30 grams (2T) starter
240 grams 60°F water
210 grams dry starter mix
  1. Mix the levain ingredients in a mixing bowl or dough tub. Cover and rest at room temperature overnight.
10:30 am: Mix the dough
480 grams 80°F water
750 grams flour
24 grams salt
  1. Add ingredients to levain and mix well. Cover and rest 30 minutes.
11:00 am: Stretch and fold
11:30 am: Stretch and fold
12:00 am: Stretch and fold
12:30 am: Stretch and fold
4:00 pm: Shape loaves
  1. Shape into loaves and place into two one-pound loaf pans. Grease tops of loaves and cover with tented aluminum foil.
7:00 pm: Bake
  1. Bake at 475°F covered for 20 minutes, then uncovered for 15 until it's the right color (190°).
Recipe adapted from Josey Baker Bread.