Sourdough Bread Scoring

Boule sourdough scoring

This is my standard method and recipe:

Ingredients:

350 g water
100 g whole wheat
400 g bread flour
90 g ripe sourdough starter
10 g salt

My schedule:

*Note the below dough is kept at a constant temperature of 78F (25.5C) until I place it in the fridge for overnight proofing. The temperature of your environment will increase or decrease the fermentation of the dough making the fermentation shorter or longer.

Autolyse: mix bread flour, wheat flour, and water and let sit one hour (this jump starts gluten formation)
Add starter after one hour autolyse until incorporated
After 30 min add salt and mix
After 30 min, stretch and fold or coil fold every 30 minutes for four folds
Let rest until shaping.

Below is a sample timeline schedule - I keep the dough at a 78F (25.5 C) temperature in my proofer:
9:00 a.m. Autolyse
10:00 a.m. Add starter
10:30 a.m. Add salt
11:00 a.m. Stretch and fold or coil fold
11:30 a.m. Stretch and fold or coil fold
12:30 p.m Stretch and fold or coil fold
1:00 p.m. Stretch and fold or coil fold
1:00-2:00 p.m. let the dough rest
2:00 p.m. Shape and rest for 15 minutes
2:15 p.m. Place overnight in the refrigerator until the next day to bake

Next morning:

Score and bake
I dust my dough before scoring with rice flour for contrast

Bake at 500 F (260 C) for 20 min in a dutch oven with the lid on

**Note: If doing additional expansion score - remove from oven after 7 minutes - score and return to oven with the lid on for additional 13 minutes- 20 minutes total with the lid on

Bake at 450F (232 C) for 20-22 minutes with the lid off
Total bake time 40-42 minutes.

Enjoy!

Happy Baking!