Our Soho sourdough takes almost 36 hours to create, and it challenges the tang of its West Coast rivals. Our robust wine starter lends itself to a mature sour flavor and aroma. A thick slice and chewy crust provide the base for an awesome grilled cheese sandwich.
Ingredients
- 2.63 lbs (1.19 kg) bread flour
- 8 lb (36.29 g) wholewheat flour
- 1.2 lbs (544.3 g) water
- 1 lb (453.6 g) white starter
- 8 lb (36.29 g) salt
- 2 lb (98 g) instant yeast
How to Make It
- Set up stand mixer with a dough hook.
- Place bread flour, whole-wheat flour, water, white starter, salt, and yeast in mixing bowl.
- Mix on medium-low for 4 minutes.
- Mix on medium-high for 8 minutes.
- Dough temperature should be between 76°F and 78°F/24°C and 26°C.
- Dough should appear shiny and pull away from the mixing bowl.
- Do the dough test.
- Take dough out of mixing bowl and transfer to lightly oiled airtight container.
- Let dough rest on counter top for approximately 4 hours. Dough should double in size.
- Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal).
- Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
- Shape each into a boule.
- After shaping, let dough rest for a minimum of 24 hours and up to 30 hours in your refrigerator. Make sure to wrap the dough with plastic wrap so it doesn’t dry out and form a skin.
- Remove boules from refrigerator and let rest on your kitchen counter uncovered until fully proofed. That can take from 2 to 3 hours, depending on the temperature and humidity in the kitchen.
- Score an “X” on the top of the dough.
- Preheat oven to 475°F/245°C.
- Bake for 50 minutes until bread is lightly golden.