This is the most labor intense day of the sourdough bread making process, but even so, most of the time is spent waiting for the starter to do its thing and raise the bread. Let me know if you run into questions. I will check back often.
Day 9 - Directions:
1- Add Starter - Measure out 250g of your starter, and add to Autolyse. Incorporate using a stand mixer with the dough hook 🙋🏻♀️ (makes life so much easier!!) OR by hand by pinching the top of the Autolyse and starter with your thumb and fore finger while rotating the bowl. This twisting method is a surprisingly effective way to incorporate the starter while strengthening the gluten bonds in the dough.
NOTE: Be very rough with the dough at these first stages. The dough needs your roughness to build it’s gluten bonds and ultimately become a great loaf.
2- Add Salt - Once mostly incorporated, sprinkle 25g fine sea salt and 25g warm water onto the dough and continue mixing.
3- 10-15 Slap & Folds - After salt is mixed in, dump your dough on your non-floured counter and preform 10-15 slap and folds. Sounds like a dance move, right?!?!?! This is what you have been waiting for over these many months of your new “Teacher’s Assistant From Home” role! Get ready for some anger release with this move!! It’s sure to get some stress out!!
Technique: Start by scraping under the dough with fingers entering from the top and bottom edges of the dough until your fingers touch under the dough. Then pick up the dough in this position and literally throw the dough back onto your counter attempting to stretch it out as you do so! Pick up your dough again along the top and bottom edge, and repeat until your dough starts to take shape. You will notice that with each slap and fold, your dough becomes more strengthened and is better able to maintain it’s shape. It starts our very loose and seemingly wet, but ends up tighter and better able to hold the ball position that you fold it into.
(See video on website. Link in bio.)
4- 3 Stretch & Folds(5x each), 2 hours apart - place dough back in bowl and do the first if 3 “stretch and folds”. To do a stretch and fold, on one side of the bowl take the dough away from the side and lift it into the air to “stretch” it out then fold it over itself. Do this 5 times. Then cover and let sit for 1.5-2 hours to proof and allow the bubbles to form and the dough to rise. Repeat this technique a 2nd time, more gently than last time. Let rise for 1.5-2 hours. Repeat this technique a 3rd time being the most gentle. Let rise for 1.5-2 hours.
5- Divide & 1st shape - Flour counter and top of risen dough in bowl. Scrape around the edge of your bowl with your fingers to loosen the dough from the bowl. Be careful to maintain the bubbles that your dough has created. Dump dough onto floured counter and cut into 2 parts. Gently stretch each part out into a circle or square. Shape loaves by pulling dough from the outside and gathering it into the center. Go all the way around the circle twice doing this shaping method. Flip dough over and create a taut outside by pulling the dough toward you while your finger tips touch and your hands are in the shape of a “V”. The tautness in the loaf will help with the loaf maintain it’s shape while it rises. Place shaped dough on floured counter and let rest for 20-30 minutes.
6- Final shape & Proof - Generously dust bread proofing basket or colander & towel with rice flour, and place rice flour in. Set aside. Turn the dough over again. Pull edges into the center for the final shaping. Once edges are in the middle, pick up dough, “dip” into the bowl with rice flour and place in proofing basket. Cover with plastic wrap or shower cap and leave out on counter for the final proof for 2 hours. Store in refrigerator overnight. You can bake in the morning or store in the refrigerator forum to 3 or 4 days and bake later.