Copyright Teresa L Greenway May 2016 All rights reserved worldwide

Rainy Day Sourdough

Rainy Day Sourdough is a low inoculation (small amount of starter) dough. It is mixed early in the
morning, autolysed and the dough is folded over the course of the day. Then the dough is shaped
and refrigerated overnight. This is a low salt dough with half the normal amount of salt. The regular
amount of salt is also given if you prefer to use it.

Feed your 100% hydration starter:

Feed your 100% starter the night before mixing to have it ready for mixing in the morning.

The Dough: (Mix in the morning)

Mix together (follow the video):

 100 grams sourdough starter @ 100% hydration

 550 grams water
 770 grams flour ( all purpose or a mixture of ap and bread).
 30 grams whole wheat flour

Mix all ingredients together and Autolyse for 3 hours (I autolysed at 75F/23C).

Then add:

 50 grams water
 8 grams sea salt (This is a low salt dough - for a normal amount of salt add 16 grams of
salt).

Over the next 6-7 hours, fold every two hours or so.
1. Divide into two pieces, around 735 grams each.
2. Pre-shape
3. Wait 20 minutes and then final shape the first loaf, putting it into a well floured banneton.
4. 20 to thirty minutes later shape the second loaf.
5. Refrigerate overnight 10-12 hours.
6. Take out your loaves staggered by about 30 minutes apart.
7. Proof for around 1 to 1.5 hours.
8. Pre-heat your oven and stone to 500F/260C for about one hour, place the roasting lid towards the
end of that time.
9. Score your loaf and get it into the oven.
10. Put your dough into the oven, cover with lid and turn the oven down to 450F/230C
11. After 15 minutes uncover the dough (be careful hot steam will escape and the lid will be hot!)
12. Bake for 15 - 20 minutes more or until done (sounds hollow when tapped or is 200- 210F/93-98C
internal temperature). Leave the loaf in long enough to get a great crust color.
13. Remove from oven to a cooling rack.
14. Turn the oven back up to 500F/260C for about ten minutes to pre-heat for the second loaf.
15. Repeat the bake for the second loaf.

Cool and slice. This bread has an open holey crumb.

1508 grams of dough (or 1516 grams if you add the additional salt) @ 76.5% hydration

www.northwestsourdough.com