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American·Bread

Improved Wheat & Rye Sourdough

A meticulously refined sourdough bread featuring a blend of bread, wheat, and rye flours, utilizing specific 'flop and turn' and 'stretch and fold' techniques for a superior crumb structure and blistered, crispy crust.

Prep

1440m

Cook

55m

Total

1495m

Serves

1

Method

  1. 01

    Mix the levain by combining 100g starter with 15g bread flour, 15g wheat flour, 5g rye flour, and 35g water; let sit for 5 hours until doubled. Separately, perform the autolyse 2 hours before the levain is ready by mixing 365g bread flour, 135g wheat flour, and 425g water into a shaggy mass.

    Step 1
    Watch · 0:46
  2. 02

    Add 70g of the active levain and 11g of salt to the autolyzed dough. Use wet fingers to fold the dough over itself repeatedly until the salt and levain are evenly incorporated and a uniform ball forms.

    Step 2
    Watch · 3:22
  3. 03

    Perform three sets of 'flop and turn' folds directly in the bowl, spaced 15 minutes apart. Wet your fingers, lift the edge of the dough, and flop it over the center, rotating the bowl until the dough resists stretching.

    Step 3
    Watch · 4:36
  4. 04

    Transfer the dough to a lightly moistened counter and perform three sets of 'stretch and fold' maneuvers, spaced 30 minutes apart. Stretch the dough into a square, fold into thirds, roll it up tightly, and use a bench scraper to tension the top into a smooth ball.

    Step 4
    Watch · 6:17
  5. 05

    Let the dough undergo bulk fermentation for about 4 hours at room temperature until doubled and jiggly. Gently scrape onto the counter, perform a light stretch and fold to pre-shape it into a ball, and let rest uncovered for 30 minutes.

    Step 5
    Watch · 11:00
  6. 06

    Final shape the dough by gently folding it into a tight, perky ball. Transfer to a rice-flour-dusted basket, 'stitch' the dough by pulling the edges across the center to increase tension, and refrigerate for 14 hours for a cold proof.

    Step 6
    Watch · 12:12
  7. 07

    Preheat your oven and baking vessel to 500°F (260°C) for one hour. Score the cold loaf with a 45-degree cut, transfer to the hot pan, add two ice cubes for steam, and bake covered for 20 minutes. Remove the lid, lower heat to 450°F (230°C), and bake for another 35 minutes.

    Step 7
    Watch · 16:50

From Chef John

  • “Around the outside, around the outside, around the outside.”
  • “Sourdough is like a box of snowflakes; you never know what you're going to get.”
  • “Once we do reach peak perkiness, we will get this into our bread basket.”