BASIC SOURDOUGH BREAD USING THE “SCRAPINGS IN THE JAR” STARTER METHOD

This recipe makes 1 large boule,

A batard

for 2 to 4 baguettes
depending on size.

I have been using this economical sourdough starter for over a
year now.
Love this “Scrapings in the Jar” method.
Absolutely no waste at all.

Start with adding a teaspoon or about 10 to 15g of fresh fed
starter to a small jar.

Mix in 55g flour and 55g of water.

Stir well, cover and leave to more than double.

Mine usually fills
the jar.

I use a 580ml Weck Jar with one of their plastic lids.

I’ve actually had the lid blow off from the strength of my starter.

( Don’t use
the glass canning lids)

500 grams bread flour
350 grams water (70%hydration)
10 grams salt

95 to 100g of starter (scrapings of the jar starter see above)

Make sure you leave the scrapings in the jar for your next feed.

The first time I did this I weighed out the scrapings. After that I never bothered.

You really need almost next to nothing left in the jar.

If I want to bake again the next day, I just feed the scrapings
again and leave to rise. Otherwise I put the empty jar in the
fridge and leave it there for a few days before feeding again.

Mix the ingredients by hand. I use the Autolyze stretch and fold
method.
After the initial mix, I cover the dough and let it rest for an
hour. And then I do a series of stretch and folds, with a 30
minute rest in between. Do at least three if not four.

Depending on when I want to bake, I usually make the dough at
night and then leave it on the counter from about 8:30 PM until
between 3AM and 4AM .

The dough will have more than doubled and be ready to divide,
preshape, rest for 20 to 30 minutes and then finish shaping and
leave to proof covered with a teatowel.

While the dough is proofing, preheat oven to 500°F. I heat the
couche or dutch oven or whatever baking cover I’m using during the
preheat.

NOTE: if I’m not baking in the morning, I’ll just put the dough in the fridge after the last stretch and fold and leave in the fridge for a few days for a longer cold fermentation.

I take it out and leave it on the counter between 6 to 8 hours for it to warm up and continue rising before using.

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