Claire Saffitz Makes Sourdough Bread | Dessert Person

Summary by Krater

Claire Saffitz demonstrates her sourdough bread recipe using a mix of unbleached bread flour, whole wheat, spelt, and rye. She details every stage from autolyse, bulk fermentation with stretches and folds, pre-shaping, bench rest, shaping into a batard, overnight cold proofing, and baking in a Dutch oven.

From the video

Answers: How do I make sourdough bread at home?

• sourdough bread making
• baker percentages and hydration
• autolyse technique
• bulk fermentation
• pre-shaping and shaping a batard
• bench rest
• cold proofing
• baking in a Dutch oven

Ingredients

• 500 g unbleached bread flour
• 500 g mixed whole wheat, spelt, and rye flours
• 850 g water
• 20 g kosher salt
• 200 g sourdough starter
• white rice flour
• all-purpose flour

What it concludes

• A blend of unbleached bread flour, whole wheat, spelt, and rye provides a balance of structure, gluten development, and complex flavor.
• Using 85% hydration with a mix of flours creates an elastic dough with great extensibility.
• An autolyse stage without starter or salt helps gluten to form and hydration to begin early.
• Incorporating salt thoroughly with additional water tightens the gluten network and seasons the dough.
• Folding the dough at regular intervals during bulk fermentation builds internal structure and traps gas.
• Baking in a preheated Dutch oven with the lid on traps steam for maximum oven spring before removing the lid to build a crust.