Two Sourdough Loaves (High & Moderate Hydration)

For Anatoli's dough (High Hydration - 80%)

1. In a large container, combine the 200 g sourdough starter, 360 g warm water, and 10 g salt, stirring until the starter and salt are fully dissolved into a muddy liquid.

2. Add the 450 g of strong bread flour to the mixture.

3. Mix and knead by hand or with a scraper for 3 minutes until a shaggy, elastic dough forms.

4. Cover the container with a lid or damp towel to prevent the surface from drying out and let rest.

   Then 15 min of waiting

5. Perform the first set of stretch and folds: wet your hands, grab one side of the dough, stretch it upwards, and fold it back over itself; repeat around all sides of the dough until it tightens into a ball.

6. Pinch off a small piece of dough (about 15–20 g) and place it into a narrow glass sample jar, pressing it flat at the bottom, then mark the starting height with a marker or rubber band.

7. Perform additional stretch and folds every 30 to 60 minutes during bulk fermentation whenever the dough flattens out, until a strong gluten network is built.

   Then 360 min of waiting

8. Monitor the sample jar until the dough increases in size by about 25–30%.

   Then 120 min of waiting

9. Shape the dough into an oval loaf (batard) using a bench scraper, pulling the dough towards yourself on an unfloured surface to build surface tension.

10. Place the shaped dough into a banneton lined with a cloth/linen liner (do not flour the liner).

11. Cover and place in the refrigerator overnight to retard.

    Then 720 min of waiting

For Hendrik's dough (Moderate Hydration - 70%)

12. In a separate large container, mix together 400 g bread flour and 100 g whole wheat flour.

13. Add 10 g salt, 50 g stiff sourdough starter, and 350 g cool water.

14. Mix by hand for about 1 to 2 minutes until all dry flour is incorporated into a stiff, shaggy mass.

15. Cover the container and let the dough rest to allow the gluten network to form automatically.

    Then 20 min of waiting

16. Wet your hands, test for gluten development with the window-pane test, then round the dough into a smooth ball by dragging it across an unfloured wooden table to create surface tension.

17. Transfer a small piece of dough to a second sample jar and mark its starting level.

18. Cover the main dough and let it bulk ferment at room temperature (or a warm spot, ~73–77°F / 23–25°C) until the sample jar shows a 25% volume increase.

    Then 480 min of waiting

19. Shape the dough into an oval loaf and place directly into an unlined, lightly floured banneton.

20. Cover and place in the refrigerator overnight to retard.

    Then 720 min of waiting

For the bake

21. Place a pizza stone on the middle rack of the oven and a metal tray filled with lava rocks on the bottom rack.

22. Preheat the oven to 480°F (250°C).

    Then 45 min of waiting

23. Invert both cold dough loaves out of their bannetons onto a sheet of parchment paper laid over an oven peel.

24. Score each loaf lengthwise with a razor blade (lame) held at a 45-degree angle in a swift, continuous motion.

    Make sure movements are fast and confident to avoid tearing the dough surface.

25. Lightly mist the surface of both loaves with water using a spray bottle.

26. Reduce oven temperature to 440°F (230°C) with the fan turned OFF.

27. Slide the parchment paper with the loaves directly onto the hot pizza stone.

28. Place an inverted baking tray over the top rack above the loaves to trap steam, then quickly pour 1 L of boiling water onto the hot lava rocks in the bottom tray and close the oven door immediately.

29. Bake with trapped steam for 30 minutes until the loaves achieve full oven spring.

    Then 30 min of waiting

30. Carefully remove the inverted top tray, remove the bottom water/rock tray, and strip the parchment paper from beneath the loaves to allow the bottom crusts to crisp directly on the stone.

31. Turn the oven fan ON to brown and crisp the crusts.

32. Continue baking at 440°F (230°C) until the crusts reach a deep golden-brown color, about 10 to 15 minutes.

    Then 15 min of waiting

33. Transfer the loaves to a wire cooling rack and let cool completely before slicing.

    Then 60 min of waiting

    Slicing the bread while it is still hot will cause the crumb to become gummy.

34. Strong flour containing over 12–14% protein provides better gluten strength, allowing the dough to hold shape during free-standing bakes without collapsing.

35. Lower hydration doughs (~65–70%) are significantly easier to handle, require less hands-on stretch-and-folding, and yield an equally airy crumb compared to high hydration doughs (~80%).