Sour-YAY

I’m pleased to report that I found an excellent sourdough recipe. I discovered Turner.Farm on Instagram the other week and tried the sourdough recipe detailed in a pinned story. I’ve made the base recipe twice now, so here it is!

Levain
135g water
135g flour
27g starter

Mix together levain, cover, and let sit until bubbly and active.

Dough
Levain
900g Flour
495g Water 
90g Milk
20g Salt

Add water to the bowl, then milk, then levain, then flour. Stir and let autolyse for around 30 minutes, then add salt.

Bulk Fermentation
Let rise on the counter for ~90 minutes. Stretch and fold every 30 minutes until it’s doubled in size and super stretchy. Once it’s doubled in size, stick it in the fridge overnight or up to 24 hours.

Shaping and Baking
Take dough out of the fridge. Shape into two boules, place in bannetons or lined bowls, and let rise again for ~2 hours. Place the dough in a dutch oven, score, and bake at 450 for 20 minutes covered and 15 more minutes uncovered.

Enjoy!

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