Sourdough levain⁣⁣

30 g active sourdough starter⁣⁣

60 g bread flour⁣⁣

60 g water, at around 78F/26C⁣⁣


Main dough⁣⁣

600g bread flour⁣⁣

450g water, at around 78F/26C⁣⁣

120g sourdough levain⁣⁣

12g salt⁣⁣⁣



1. Make the levain:⁣⁣

Mix the levain and rise at around 78F/26C for 5 hours or until peak. ⁣⁣


2. Prepare the main dough:⁣⁣

3 hours after mixing up the levain, you can start preparing the main dough: ⁣⁣

•In a bowl, add flours and water, and mix until just combined. Cover and rest/autolyse for 2 hours – until the levain is ready. ⁣⁣


3. Add levain and salt:⁣⁣

•Add levain to the main dough and hand mix using the Rubaud mixing method (or whatever mixing method you prefer). I mixed for about 3 minutes. ⁣⁣

•Rest 30 minutes. ⁣⁣

•Add salt and hand mix for another 3-4 minutes. ⁣⁣

4. Fermentation process:⁣⁣

I let my dough ferment/proof for 6 hours at 75F/24C, including one lamination and four coil folds. Each fold was separated by around 60 minutes in this order: fold, lamination, fold, fold, fold. ⁣⁣


5. Overnight rest:⁣⁣

When the dough had finished fermenting; divided dough into two, pre-shaped and shaped into boules, placed in bannetons, and transferred them to the fridge for an overnight cold-proof. ⁣

6. Pumpkin shape:⁣

Remove from fridge and wrap dough in oiled kitchen twine as demonstrated in this video. ⁣

Cut off any access twine. ⁣

Score and decorate with seeds as desired. I used egg wash to make the seeds stick.⁣


7. Bake:⁣⁣

I baked the bread in a preheated cast iron pan at 500F/260C for 20 minutes. Removed the lid, turned down the heat to 430F/220C, and baked for another 15-20 minutes until golden.⁣ 

Leave a Reply

Your email address will not be published. Required fields are marked *