Sourdough Bread
A simple, reliable sourdough loaf with 80% white bread flour and 20% whole wheat for added nutrition. Sourdough fermentation breaks down gluten and phytic acid, making it easier to digest than regular bread - a real advantage when you need to eat before a run. The slow fermentation also produces a lower glycemic index, giving you more sustained energy. Keep a loaf on hand for toast, sandwiches, and other recipes throughout the week.
Carbs
~33g
Proteins
~5g
Dough
The overnight cold ferment develops flavor and makes the dough easier to handle. If your starter is sluggish, increase to 120g and reduce the bread flour by 20g. Keeps well for 3-4 days wrapped in a tea towel, or slice and freeze for toast throughout the week.
You track your miles.
We'll handle the meals.
Mix the flours and water in a large bowl until no dry spots remain. Cover and let rest 30 minutes (autolyse).
Add the starter and salt. Squeeze and fold through the dough until fully incorporated, about 2-3 minutes.
Over the next 4 hours, perform 4 sets of stretch and folds, spaced 30-45 minutes apart. Between folds, keep the bowl covered at room temperature.
After the last fold, let the dough bulk ferment undisturbed until it has risen about 50% and feels airy and jiggly, roughly 1-2 more hours depending on your kitchen temperature.
Turn the dough onto a lightly floured surface. Shape into a round boule or oval batard. Be firm but gentle - you want surface tension without degassing it completely.
Place seam-side up in a floured banneton or a bowl lined with a floured tea towel. Cover tightly and refrigerate overnight (8-14 hours).
Preheat your oven to 500F (260C) with a Dutch oven inside for at least 45 minutes.
Turn the cold dough onto parchment paper. Score the top with a sharp blade or razor.
Lower into the Dutch oven, cover with the lid. Bake 20 minutes covered.
Remove the lid, reduce heat to 450F (230C), and bake another 20-25 minutes until deep golden brown and the bottom sounds hollow when tapped.
Cool on a wire rack for at least 1 hour before slicing.
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