Instructions 1.You need to build your levain ! This should be done about 12 hours before you plan on starting your bread. It is a 1:1 water to flour ratio with 20% starter (for example: 300g flour, 300g water, 60g starter). At BMB, their starter is a combo of whole wheat and high gluten flour. Mix these 3 ingredients thoroughly in a glass jar and cover (no need to refrigerate). You’ll be able to feed your starter for your next couple loaves by doing this. You’ll know it’s ready to use when it begins to dome (literally meaning, the starter will look like the shape of a dome – think Pantheon). i. Quick tip: If you’re not totally confident with your starter, do the float test. Drop a small bit of starter into water to see if it floats. If it’s healthy, it’ll float at the surface, and you’re ready to go! ii. Oh no, you don’t have a starter? Don’t worry, head to BMB and get some – sharing is caring . They will always share as long as they have extra! 2. 12 hours after your feed, measure out 200g of levain that you just built (any leftovers can be used as active starter for your next batch!). Mix the levain, flours, and 700g water in a large bowl until it’s fully incorporated and no dry spots. Let the mixture sit for 30 minutes. 3. Sprinkle the top of the dough with the salt and add 50g of reserved water. Mix until it’s fully incorporated. Cover for 30 minutes. 4. Now come the folds! This will happen every 30 minutes for 2 hours.
i. Take the edges of the dough, lift the dough up and then towards the center of the bowl. It’s important that the dough gets stretched during this process. Wait 30 minutes, then do this again, repeating a total of 4 times over the course of 2 hours. 5. Now, let the bread rest for 2 hours. Don’t touch it, just let it chill. It’ll be happy. 6. After 2 hours, dump the dough onto a clean, floured surface. Cut it directly in half and shape into a ball (also known as a boule). You may want to watch a YouTube video or two of this process, since there is some technique to it. 7. Grab a round basket, flour it generously and flip the dough in. Make sure you invert the bread. The bottom of your baked bread will be the top while resting in the basket. Cover with a kitchen towel and put it in the fridge for 12-24 hours. 8. When ready, preheat the oven to 450˚F with a covered Dutch oven inside. Remove the basket from the fridge and flip your bread onto a piece of parchment paper. The bottom of the bread is now the top! Flour and score the top of the loaf. Carefully pick up the parchment paper and place inside the Dutch oven and replace the cover. Bake for 25 minutes. Remove the cover and bake for another 20 minutes. 9. Let the bread cool for at least an hour. Cut it open, give yourself a high five , and then cut slices of cold butter and enjoy the fruits of your labor!
Your first few loaves will likely suck. You’ll probably want to stop trying and just buy sourdough from BMB. Don’t stop and keep baking! You’ll figure it out and your house will smell absolutely incredible. If you have kids, your kids will remember that smell. Love, BMB CREW
SPRING 2024 | 43
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