My Main Sourdough Bread Recipe

Hey guys! I haven't posted in a while but I randomly got bored yesterday and decided to make another sourdough video. This time I'll be making my main sourdough bread that is always reliable and works well.
RECIPE (makes 1 loaf)
Levain:
50g water
25g starter
50g bread flour
Dough:
330g water
405g bread flour
45g any whole grain flour
100g levain
10g salt
Schedule:
Mix levain, leave overnight
Mix dough, set 30 minute timer
Coil fold, set 30 minute timer
Coil fold, set 30 minute timer
Coil fold, set 3 hour timer
Preshape, set 30 minute timer
Shape, cold proof overnight
Preheat oven, set 30 minute timer
Bake covered (260°C), set 20 minute timer
Bake uncovered (240°C), set 20 minute timer
Schedule:
Mix levain, leave overnight
Mix dough, set 30 minute timer
Coil fold, set 30 minute timer
Coil fold, set 30 minute timer
Coil fold, set 3 hour timer
Preshape, set 30 minute timer
Shape, cold proof overnight
Preheat oven, set 30 minute timer
Bake covered (260°C), set 20 minute timer
Bake uncovered (240°C), set 20 minute timer

[@pingpong6861]

You follow exactly the way Simpel Sourdough shape his loaves. Good job!

[@shermanthefisherman]

Haha I actually learnt this technique from him, it's actually really good. Thanks for watching!

[@niniedmax2578]

Thank you so much for the video :) I'm waiting for my starter to arrived, then I will follow your video to make mine :)

[@shermanthefisherman]

You're welcome! Hope you are successful in making your loaf!

[@salarycat]

You make it look easy... WIth a bit more water I was doing 6 sets of stretch & folds, left it 8 hours and still ended up with a sticky mess on the shaping stage.

[@shermanthefisherman]

Maybe 8 hours for bulk fermentation a little bit long, which causes the gluten to overdevelop and then splat all over the place. I think you'll find it much easier to handle the dough if you keep bulk fermentation to 5 hours long. Hope this tip helps!

[@Biscuits_2030]

Very informative and didactic

[@shermanthefisherman]

Thanks! Glad it was helpful.

[@Gregasaurus]

Great loaf Sherman! Loaf envy. I'm using 13% protein strong white flour and dough is so sloppy and sticky at all stages. It never forms into smooth dough. Any ideas or tips?

[@shermanthefisherman]

Thanks for the compliment! I recommend you to reduce the water content a little bit if your dough keeps becoming too sloppy. Reduce the water from the recipe from 330g to 290g. Hope this helps!

[@Gregasaurus]

@@shermanthefisherman I will try it out. Thanks! Subscribed...

[@lynnvasquez4425]

Want to know your room temperature when you did the process

[@shermanthefisherman]

It was around 25-27°C

[@barrychambers4047]

The fermentation temperature is perhaps the most important thing about bread baking. Not everybody in this world has a nice comfortable room temperature. Otherwise, nicely done!

[@cliffcox7643]

Where did you get the lame at and wont proofing uncovered make a skin on the dough?

[@shermanthefisherman]

I got it on Amazon the brand is called Mure & Peyrot. Proofing uncovered does make a skin but I don't really mind cause it's only on the bottom and that gets dried out during baking anyways.

[@cliffcox7643]

@shermanlau4107 hmm, I cut out the crust sometimes cause it's just too chewy.

[@shermanthefisherman]

@@cliffcox7643 yeah then I think covering it would be better for you since it makes the crust less dry in the end

[@cliffcox7643]

73% right?

[@shermanthefisherman]

The hydration is 73% not counting starter but 76% counting starter