Standard Sourdough

Standard Sourdough

In the spirit of the slow-web, baking bread is the ultimate analog to perennial-notes. You cannot rush it. You must feed it.

The Hydration (75%)

• 500g Strong White Flour
• 375g Water (Warm, 26°C)
• 100g Levain (Active Starter)
• 10g Salt

The Protocol

1. Autolyse: Mix flour and water. Let sit for 1 hour. This aligns the gluten structure, much like a grid-system aligns content.
2. Inoculate: Add the Levain. Pinch it in.
3. The Rise: Bulk ferment for 4-5 hours. Perform “Coil Folds” every 30 minutes. Be gentle. Do not deflate the ideas.
4. Shape: Tension the dough on the bench. Create a skin.
5. Cold Retard: Sleep the dough in the fridge overnight. This develops flavor (Context).
6. Bake: Dutch oven, 250°C. 20 mins lid on, 20 mins lid off.

Eat with butter and silence.