Tinker's Recipe Box (beta): APF Sourdough Bread

Yield: __ Servings

F ( C) for minutes
Same day: 12 hours
2-day Boule: 8 hours + (over night) + 1 hour
2-day Sandwich: 10 hours + (over night) + 1.5 hours

3-6 hours - Building the starter
4 hours at 81F - Bulk ferment to double in volume
30 minutes at 81F or warmer,
8-16 hours in a refrigerator OR 1-2 hours at 81F- Final Proof

Starter Build

Final Dough by Weight

Build sourdough starter:
Mix and allow the starter to raise for 3-6 hours to at least double in size.
Make the dough:
Mix the dough ingredients together in a large bowl.
Autolyse for about 15 minutes.
Stretch and fold the dough, forming it into a smooth ball.
Bulk ferment:
Cover the dough and let it rise until it has almost doubled in size.
Shaping:
Flour your work surface and scrape your dough out of the bowl and onto the flour.
Shape your dough into a boule or sandwich loaf.
Place the dough on a shaping material:
Flour your proofing basket or tea towel to line a bowl, or oil a loaf pan / line it with parchment paper.
Place the dough in your proofing basket seam-side up, or in your loaf pan seam-side down.
Final Proof:
Boule / Next Day Baking: Cover and let the dough rise for 30 minutes at room temperature,
and then refrigerate the dough overnight (8-16 hours).
Boule / Same Day Baking: Cover and let the dough rise for 1-2+ hours.

Sandwich / Next Day Baking: Cover and let the dough rise for 1-2 hours at room temperature,
and then refrigerate the dough overnight (8-16 hours).
Sandwich / Same Day Baking: Cover and let the dough rise for 1-2+ hours.

Preheat the oven and with pizza stone in at 500F for 10 minutes.
Boil 240 ml water
Preheat the oven at 550F
Flip the dough out of the proofing basket and onto a sheet of parchment paper.
Bake at:
500°F for 15 minutes
450°F for 10 minutes, lid on
450°F for 5-10 minutes, lid off
When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.
Loaf Pan Baking Instructions
Preheat your oven and baking vessel at 500F for 30 minutes.
Flip the dough out of the proofing basket and onto a sheet of parchment paper or the base of your hot baking vessel, score, cover, and return the vessel to the oven.
If your baking vessel is a ceramic cloche, bake at:
500°F for 20 minutes, lid on
450°F for 5 minutes, lid on
450°F for 5-10 minutes, lid off
If your baking vessel is cast iron, bake at:
500°F for 15 minutes lid on and then place a baking sheet under the cast iron on the same shelf
450°F for 10 minutes, lid on
450°F for 5-10 minutes, lid off
When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.

Preheat your oven to 375F for about 15 minutes.
Spray ~~Brush~~ the top of the dough with water and place it in the oven on the middle shelf.
Bake for 40? ~~50-60~~ minutes, turning the pan halfway if the bread is browning unevenly. To firm up the bottom and sides of the loaf, take it out of the loaf pan for the last 5-10 minutes.
When baking is complete, the bread should have an internal temperature of at least 200F.
Brush the still-warm crust with butter or oil to keep it soft.
Ideally, these loaves should cool for about 2 hours before slicing but I completely understand if you want to dive right into your steaming bread.

1 lb / 8.5x4.5 inch pan

My loaf pan measures 9″ x 5″ x 2.75″

Recipe: https://breadtopia.com/basic-all-purpose-sourdough-bread/

10" x 5" x 3" bottom

10 6/8" x 5 1/2" x 3" top = 25.4 x 12.7 x 7.6 cm = 2452 cm3

1.5lb size

Tinker's Recipe Box (beta)