Preparing the Dough

Sourdough starter must be activated before dough can be prepared.

These instructions give approximate start times of various steps for the first day of the Two-Day Process and for the One-Day Process.

To prepare the dough:

1. Make the leaven.
   2-day: 8:30 am
   1-day: 6:00 am
2. Let the leaven rise for 3 to 6 hours. I typically allow 3 hours for the One-Day process and up to 6 hours in the Two-Day process, depending on my schedule. Bubbles on the surface indicate that the leaven is ready.

   

   While waiting for the leaven to rise, proceed with Steps 3 and 4.

3. Mix the flours.

   Measure into the plastic container:

   • 380 gm unbleached white bread flour
   • 20 gm gluten flour
   • 100 gm whole-wheat flour
   • 25 gm corn meal (optional)

   Shake the container to mix well.

   Put the containter in the 80° F oven along with the leaven to let the flours warm.

4. Store the sourdough starter.
   • Discard a little of the starter, leaving about a cup.
   • Feed the starter.
   • Use a spatula to transfer the starter from the mixing bowl to the (clean) storage jar and then return the jar to the refrigerator for later use.
5. Make the dough.
   2-day: 1:00 pm
   1-day: 10:30 am
6. Let the dough rest in an 80° F oven for 30 to 40 minutes.

7. Salt the dough.
   2-day: 2:00 pm
   1-day: 11:30 am
8. Keep the dough in the plastic container at around 80° F, allowing it to rest and ferment for about 3 – 3.5 hours, stretching and folding it every 20 – 30 as described in Step 9.
9. Stretch and fold the dough.
   2-day: first folding 2:30, last folding 5:00 pm
   1-day: first folding 12:00 noon, folding fold 2:30 pm
10. Form the dough ball.
    2-day: 5:30 pm
    1-day: 3:00 pm
11. Keep the the covered proofing basket at around 80° F for about 30 – 60 minutes to let the dough rise and recover from folding and forming.

    The dough ball will almost doubled in size.

    

    

12. Refrigerate overnight.
    2-day: 6:30 pm
    1-day: Omit this step.

    Place proofing basket with covered dough ball in the refrigerator.