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The sourdough Process
How it's created
Day 1
Feeding the starter
It starts with one of our three sourdough starters "Theodore," "Eleanor," or "Mama sour." We weigh the starter and do a feeding ratio that fits our schedule, usually 1:4:4 or 1:5:5. Then it sits overnight.
Day 2 in the morning
Forming the bread
The next day once the starter has doubled in size it's time to make the dough adding flour, water, and salt. Then it sits out for 30 minutes. After that the stretching & folding as well as coil folds start. We do 2 rounds of stretch and folds and 1 coil fold with 30 minutes in-between for it to rest. This creates a stronger dough and leads to a better rise. Then it sits out for 4-10 hours, this depends on the temperature inside the home.
Day 2 at night
Shaping
Once the dough is bubbly and doubled in size, it is ready to shape. This is also when inclusions are added. Once it is the desired shape it gets transferred to a banneton basket. From there it goes into the fridge for a cold proof until the next morning,
Day 3 final day
Design
The oven preheats for about 30 minutes and during this time the doughs surface gets floured and scored. This not only looks pretty but also allows for a nice crumb and even rise. Once it is ready to bake it goes into the oven covered for 20 then uncovered for 15 for the perfect golden brown and crisp outside. Then it is ready to enjoy!
The Finished Loaf
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