Sourdough Starter & Sourdough Bread

For the sourdough starter

1. On Day 1, mix 10 g rye flour with 10 g water in a glass jar until well combined. Cover loosely and keep at 77–82°F (25–28°C) for 24 hours.

   Then 1440 min of waiting

2. On Day 2, add 10 g rye flour and 10 g water to the jar, mix well, cover loosely, and return to the warm spot for 24 hours.

   Then 1440 min of waiting

3. On Day 3, add another 10 g rye flour and 10 g water, mix thoroughly, cover loosely, and warm-proof for 24 hours.

   Then 1440 min of waiting

4. On Day 4, discard all but 20 g of the starter. Add 10 g rye flour, 10 g bread flour, and 20 g water (1:1:1 ratio). Mix, cover loosely, mark the level with a rubber band, and warm-proof for 24 hours.

   Then 1440 min of waiting

5. On Days 5 through 7, repeat the Day 4 feeding once every 24 hours (20 g starter, 10 g rye, 10 g bread flour, 20 g water).

   Then 4320 min of waiting

6. On Day 8, once the starter is reliably doubling within 6 hours, increase the feeding ratio to 1:2:2 (10 g starter, 10 g rye flour, 10 g bread flour, 20 g water). Warm-proof for 24 hours.

   Then 1440 min of waiting

7. On Day 9, switch to a 1:3:3 feeding ratio (10 g starter, 15 g rye flour, 15 g bread flour, 30 g water). Warm-proof for 24 hours until active and double in size within 6 hours.

   Then 1440 min of waiting

For the levain

8. On Day 10, take 25 g of the active starter and mix with 25 g rye flour, 25 g bread flour, and 50 g water (1:2:2 ratio). Cover loosely and proof at 82°F (28°C) for 6 hours until doubled in size.

   Then 360 min of waiting

For the bread dough

9. In a large bowl, mix 100 g levain with 350 g water until evenly distributed.

10. Add 10 g salt, 50 g spelt flour, and 450 g bread flour, mixing with a spatula until no dry clumps remain.

11. Cover the bowl and place in a warm environment at 77–82°F (25–28°C) for 30 minutes.

    Then 30 min of waiting

12. Perform the first round of stretch and folds by pulling the edge of the dough up and folding it over to the center, rotating the bowl for 10–16 folds until smooth.

13. Cover and rest in the warm environment for 30 minutes.

    Then 30 min of waiting

14. Perform a coil fold by lifting the dough from the center with wet hands and letting the ends fold underneath themselves. Cover and rest for 30 minutes. Repeat coil folds every 30 minutes for a total of 3–4 sets.

    Then 120 min of waiting

15. Allow the dough to bulk ferment at 82°F (28°C) for 3–4 hours until it increases in volume by about 1.2 to 1.5 times and shows visible surface bubbles.

    Then 180 min of waiting

16. Lightly flour the work surface, turn out the dough, preshape into a round, and let bench rest uncovered for 30 minutes.

    Then 30 min of waiting

17. Dust the top of the dough with a little flour, flip it over, fold the sides inward, and roll it tight to shape into a batard.

18. Dust a banneton proofing basket with flour, transfer the dough seam-side up, stitch the seam tight, cover, and refrigerate for a cold proof of 12–17 hours.

    Then 720 min of waiting

19. Day 11: Preheat the oven (or steam oven) to 450°F (230°C).

20. Turn the cold dough out onto parchment paper, score a deep lengthwise slit with a razor or sharp knife, and load into the oven.

21. Bake at 450°F (230°C) with full steam (or inside a covered dutch oven) for 20–30 minutes until risen and set.

    Then 30 min of waiting

22. Remove the steam source (or remove the lid of the dutch oven) and bake for an additional 20 minutes until the crust is deep golden brown and crispy.

    Then 20 min of waiting

23. Transfer the loaf to a wire cooling rack and let cool completely for at least 2 hours before slicing.

    Then 120 min of waiting