Blue Pine Double Loaf Sourdough

1000g flour
700g water at 100º
150g sourdough starter
20g salt
vegetable oil spray

1. Feed your starter the day before you want to make bread.
2. I use a KitchenAid Heavy Duty standup mixer with a dough hook to cut down
on kneading time, you can mix it by hand in a bowl if you don’t have a mixer.
3. Add water and flour and mix until incorporated. Let rest for 20 minutes. This is
the autolyse stage where the flour and the water are incorporated together.
4. Add starter and salt and mix for 8 minutes with the dough hook. If working
manually, pour out onto a floured surface and knead for about 20 minutes
until the gluten is developed enough to pass the “windowpane” test. Let rest
for 15 minutes.
5. Pour out the dough onto a floured surface and envelope fold 4 times,
stretching the dough (but not tearing) to develop the gluten even more. Flour
as needed to keep it from sticking. I tap a small sieve with about ½ cup of
flour in it over the dough and surface to keep things light on added flour.
Cover with a cloth and rest for 10 minutes.
6. Repeat step 5 three more times and then form a tight ball by rotating and
tucking the dough under with your hands.
7. Lightly oil a mixing bowl that will allow for a doubling in size. Place the ball in
the bowl and spray the top lightly with oil. Cover the bowl with some plastic
wrap.
8. Let rest in the refrigerator overnight (8-10 hrs) or until doubled in size. If you
want to start your bread early in the morning on a warm day, you might be
able to leave it on the counter (6-8 hrs) and bake it in the evening..
9. Pull out your dough and put back on your floured surface. Divide it in two
using your dough scraper and scale.
10. Flatten your dough slightly and form it into a square or rectangle. If you have
any fillings for the bread sprinkle them on top of the dough now. When
making cheese bread, for example, I might place cheese cubes down at this
point.
11. Fold your dough into a third the size by taking a small piece of the edge on
the left at the bottom and then on the right and pinching them together.
Then alternate right/left and left/right like a zipper up the length of the dough.
12. Roll your dough from top to bottom into a spiral and then tuck fold and rotate
the edges to form a ball.
13. Flour your proofing basket liberally (use the sieve for an even distribution) and
place the ball into the basket and flour the top. Cover and let rise on the
counter for 1-2 hours. Repeat for the other part of the dough.
14. Place your dutch oven, including the lid, in the oven and heat to 500 degrees.
If you don’t have a dutch oven you can use a 5-quart oven-safe pot with a lid.
You’ll want to wait at least ½ an hour here to make sure it is good and hot.
15. Remove your dough from the basket and place onto a sheet of parchment
paper (this will help with transferring the dough to the dutch oven.
16. If you like, you can spray with a mist of water and then sprinkle with sesame,
pumpkin, or poppy seeds and lightly push them into the dough. I’ve also used
oatmeal. Sprinkle with some extra salt if desired.
17. Make several deep slits in the top of the dough with a serrated knife. This will
allow the bread to expand without bursting. For nicer cuts you can use a lame.
18. Pull out the dutch oven and gently place your loaf inside taking care not to
contact the sides. It’s hot! Cover with the lid and place in the oven for 10
minutes.
19. Lower the temperature to 450º for another 10 minutes.
20. Open the oven and remove the lid. Bake for another 30 minutes or until
desired shade of brown.
21. Prepare your second loaf as in steps 15-17 about 3 minutes before the first loaf
is done.
22. Turn out the first loaf onto a rack and let cool. Cook off your second loaf as in
steps 18-20. Don’t pull out the second loaf out at the end. Instead, turn off the
oven, put your first loaf back in the oven on the rack next to the dutch oven
and open the door to the oven slightly and let both loaves cool off for about an
hour. This will caramelize the tops of the loaves just a bit more and develop
the flavor.
 Double Dubliner Cheese Loaves

Baking Materials
This KitchenAid mixer is a beast. It can handle anything and can be
equipped with numerous attachments to make pasta, sausage, and
other goodies. You are likely to pass this down to your
grandchildren as an heirloom. https://amzn.to/3egyubK

I like this scale because it can measure in grams plus the bottom
can be pulled out so you can see the weight easier when you have a
large plate or bowl. https://amzn.to/2TxCix3

A dough scraper is essential for manipulating and moving your

dough on your prep surface. The stainless steel is no-nonsense and
easy to clean https://amzn.to/2I6zMbJ

A proofing basket helps with proper ventilation of the dough and

easy transfer after the rise. This one is 9” and perfect for one loaf.
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After your dough has proofed, you may want to spray it lightly with water and
roll it in seeds, oatmeal, or spices. https://amzn.to/2PBAhyu

A lame will help you score your bread properly and can actually
become a source of artwork for the top of your bread. This lame
switches between straight and curved edges for better control.
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A good but inexpensive enameled cast iron dutch oven is

important to control temperature and humidity well while baking.
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This is a good book that also explains the chemistry of bread

baking in addition to both instant yeast and levain (sourdough)
baking. Highly recommended. https://amzn.to/32HSpfG

A cooling rack is needed to elevate the loaf and ensure it does not
get soggy. Cool for at least an hour after baking.
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Easy link to get all items: https://amzn.to/3aijeJH