There’s tons of videos on how to make sour dough starter. Its not that hard. You can even buy sour dough starter online or get some from a friend.
Once your starter is matured…then you can start making the Levain.
Schedule in the Video:
Day 1 8:30 a.m. : Mix Levain
* 50g Mature Starter
*40g Wheat Flour
*40g Organic White Flour
*80g Room Temperature Filtered Water
Use a large jar. Mix together. Let sit out for at least 8 hours.
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Feed the starter: reserve 113g or 4 oz of old sour dough starter. Feed equal parts flour and filtered water. Return to refrigerator.
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3:30 p.m.: Mixing the Dough & Bulk Fermentation
* 900g Flour (I use All Purpose) but you can use bread flour
* 100g Wheat Flour
* 700g Room Temperature Filtered Water
Add water into a large bowl. Add all of the risen Levain.
Add the flours.
Mix together until all the water and flour is mixed together.
Cover bowl with tea towel or plastic wrap. Rest dough in an oven w/ light on. Ideal environment 85 degrees for 20 minutes.
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*50 g Room Temperature Filtered Water
*20 g Salt (I like Himalayan Salt – pink stuff)
Mix into the Dough until fully incorporated.
Return to 85 degree environment, covered for 20 minutes.
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4:00 p.m. Perform 1st set stretch and folds. – do about 8 times.
4:25 p.m. Perform 2nd set of stretch and folds.
4:45 p.m. Perform 3rd set of stretch and folds.
5:05 p.m. Perform 1st set of coil folds – 4 times.
5:25 p.m. Perform 2nd set of coil folds
6:05 p.m. Divide dough and perform 1st shaping.
7:20 p.m. Perform final shaping and transfer to bowls or bannetons for final rise in the refrigerator.
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Either 4 hours later – 3 days later… THE BAKE!
Preheat oven 480 w/ Dutch oven in for at least 30 mintues (I do it in a toaster oven, so I only need 15 mintues).
Sprinkle cold dough with flour (optional)
Score bread with sharp razor. Spritz bread.
Put into oven 480 for 15 minutes with lid on.
Lower temp to 450, remove lid.
Bake another 10 minutes or until you are satisfied with color on crust.
** Your oven will be different then mine, so you’ll need to figure out time and temperatures that work best for you. You might want to try 500 degrees in the initial bake – 480 is the highest my Breville Smart oven goes to.
Take out bread. Remove from Dutch oven. Remove parchment paper. Set on cooling rack for an hour. DO NOT cut into bread before hand…unless you’re going to eat the entire loaf… then, hey – enjoy it. No judgement here!
Original of the video here
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