We want to extend a huge thank-you to Melissa at Boyhowdy Bake House for sharing this recipe with us. Melissa describes it as "a simple recipe & great for beginner sourdough bakers wanting to try their hand at a higher hydration dough.”
This loaf is approachable, with just a handful of ingredients and a straightforward process, making it a wonderful way to bake classic sourdough at home.
Classic Sourdough with Skagit Forge T85 Flour
Hydration: 80%
Level: Beginner-friendly
Makes: 1 loaf
Ingredients
-
475g Fairhaven Skagit Forge T85 Bread Flour
-
380g warm filtered water
-
95g bubbly, active starter
-
9g salt
Method
1. Mix
In a large bowl, combine flour, water, and starter until a shaggy dough forms. Cover and let rest for 30 minutes.
2. Add Salt
Mix in the salt with a splash of water, working it evenly into the dough.
3. Folds
Perform 5 sets of coil folds or stretch-and-folds every 20 minutes.
4. Bulk Fermentation
Allow the dough to bulk proof for 5–12 hours, depending on your ambient temperature.
5. Shape
Shape the dough and place it into a floured banneton.
6. Cold Proof
Refrigerate overnight for a cold proof.
Baking
-
Preheat a lidded Dutch oven at 460°F.
-
When ready to bake, score your loaf and give it a light spritz with water.
-
Bake with the lid on for 25 minutes.
-
Remove the lid and continue baking for another 20 minutes, or until the crust is a deep golden brown.
-
Allow the loaf to cool completely before slicing.
For more inspiration, be sure to check out Boy Howdy Bakehouse's website, Instagram, or Facebook at @boyhowdy.bakehouse!
Happy Baking!
- The Fairhaven Mill Team
