I made a poorly planned pair of sourdough breads yesterday, but they came out pretty well, so I’m sharing the experience – to give a sense of the freedom to make sourdough work with your schedule.
Yesterday, I fed my starter later than I’d hoped. It was close to peaking around dinnertime and I decided to use a lot of it (like ciabatta quantities) because I wanted to go to bed early and have school-lunch sourdough bread by morning.
This was a 2-hour bulk fermentation, starting with Rubaud mixing at 6:15 pm, then 3 stretch and folds…coil style for the last. I used the warmth of a lit oven to help speed things.
45 minutes to preshape, bench rest, and shape.
Into the fridge to proof at 9 pm.
Baked in preheated oven and bakers, straight from refrigerator, at 6:15 am.
650g bolted sprouted hard red spring wheat
450g starter (100% hydration, part AP, part bolted sprouted…)
19g salt (3 tsp)
Start of bulk
End of bulk
Interior of one of the loaves