|Sourdough Boule, the dark peaked edge is an "ear"|
I studied Joshua's video, written schedule and techniques over and over. I wasn't sure if it was a recipe or an IQ test. It involves math, chemistry, vocabulary, logic, organization and above all else, a commitment. Joshua made it as simple as he could but it's still got a lot of moving parts. I'm not going to review the recipe but just give you the link and some tips for success. The cookbook from the famous Tartine Bakery in San Francisco goes on for 80 pages about sourdough. Joshua Weissman No Knead Sourdough Bread (13 minutes and 23 seconds) is more manageable. https://youtu.be/eod5cUxAHRM
The Perfect Loaf website is another excellent source of baking wisdom.
|scoring the loaf before baking|
-A Brød & Taylor proofer; a digital scale and an instant read thermometer (Amazon). If you're into baking all of this will become indispensable. So splurge.
-Use unbleached organic flours and filtered water. It's a chemistry thing. I used a mix of rye and all purpose for the starter, bread flour and whole wheat for the dough. Rice flour for dusting the liners.
-A razor blade will do for scoring but a lam (a razor blade with casing so you don't cut yourself) is better.
-A cast iron dutch oven. I have an enameled one by Le Creuset. Another splurge but worth it.
-A Kitchen Aid Mixer with a dough hook. A big investment. You can, of course, use your hands but how bourgeois.
-A banneton proofing basket. It supports the bread shape as it rises.
Yes, this is the most expensive loaf of bread you could make so make a lot of them and think about all the history and effort that went into it when you do. The starter can be used in any baking that involves a leavener. Experiment and Bake on!