Calendar 2024 | May Bread

While this pattern may seem a bit challenging, scoring it is not as difficult as it may appear. For optimal results, ensure that your dough is well-proofed; otherwise, it might burst in the middle or in other unintended areas. If the dough feels too sluggish for scoring, place it in the freezer for 30-45 minutes just before scoring, following the overnight retard. (Note that the dough should be in the basket when in the freezer). If it still feels sluggish, you may need to reduce the amount of water the next time you attempt this bake. As always, to avoid dragging on the dough, make sure your blade/lame is very sharp.

Full scoring tutorial can be found on our YouTube channel.

Ingredients

Yields 2 loaves

160g active starter/levain

560g white bread flour

240g whole wheat flour

630g water (+10g)

16g salt

Steps

STEP 1 | Autolyse

In a large bowl, combine the flour with 630g water and knead until there is no dry flour left. Cover the bowl and let the dough rest at room temperature for 1 hour.

STEP 2 | Add starter/levain

Add 160g active starter/levain and knead until fully incorporated. Cover the bowl and let the dough rest for 30 min.

STEP 3 | Add salt

Add 16g salt and 10g water and knead for a few minutes until the dough is smooth and supple. Cover the bowl and let the dough rest for 30 min.

STEP 4 | Bulk fermentation

Perform one stretch and fold, rest the dough for 30 min, then perform four sets of coil folds, each 30 min apart.

Once you complete the last coil fold, cover the bowl and wait until the dough increases in volume by about 100%.

STEP 5 | Pre-shape

Transfer the dough onto a work surface, cut it in half with a bench scraper and pre-shape each part into a round. Cover with a towel and let the dough rest for 30 min.

STEP 6 | Shape & cold proof

After the 30-minute bench rest, shape the dough and transfer to the proofing baskets. Cover with a towel and let the dough rest for about 12 hours in the fridge.

STEP 7 | Score & bake

The next morning, score the dough, transfer to your baking dish, cover with the lid and place in the oven.

Bake for 25 minutes at 250°C/480°F, then remove the lid and bake for an additional 15 minutes at 230°C/450°F.

Once baked, repeat with the second loaf.

Happy baking!

If you require more detailed recipe instructions, refer to our Beginner’s Sourdough Recipe.

And if you haven’t baked sourdough bread before, or need more guidance, check our New To Sourdough Baking section, where you can find details such as how to make your starter from scratch or the tools required to bake your first loaf of bread (including some of the tools we personally recommend).