The sourdough Process
How its created
Day 1
Feeding the starter
It starts with one of our three sourdough starter "Theodore," "Eleanor," or "Mama sour." We weigh the starter and do a feeding ratio that fits our schedule, Usually 1:4:4. Then it sits overnight.
Day 2 in the morning
Forming the bread
The next day once the sourdough has doubled in size its 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 stretching and folding 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 6-12, this depends on the temperature inside the home.
Day 2 at night
Shaping
Once the dough has sat out for the 6-12 hours, inclusions are added and shape it into a semi-smooth ball. Once it is the desired shape it gets transferred to a banneton basket. From there it goes into the fridge until the next morning.
Day 3 final day
Design
The Dutch oven gets preheated in the oven for about an hour and during this time the doughs surface gets floured and scored creating many unique and creative designs. This not only looks pretty but also allows for a nice crumb and even rise. We use different things to add the designs such as food safe twine and paint. Once it is ready to bake it goes into the oven in the Dutch oven covered for 20 then uncovered for 15 for the perfect golden brown and crisp outside. Then it is ready to enjoy!
