Thank you. Will need a loaf for Saturday, so I’ll see how this goes!

Hello Brian,
Our advice would be to make the preferment in the early morning (if the period is a bit shorter than the 12 hours in the recipe, you can also put it in a slightly warmer place and take 8 to 10 hours to develop). Make the final dough in the evening (maybe adding one hour at room temp after shaping, depending on the development of the dough at this point) then putting it in the fridge overnight and bake it the next morning.
You can also find this process with our Weekend No Knead Sourdough where we give an option for a ‘day time build’ or an ‘evening build’ for the final dough, both using the fridge.
See: www.weekendbakery.com/posts...sourdough/

Give it a few tries to find your optimum process. Best of luck with it and enjoy your sourdough!

Marieke & Ed

Hello C,
Splitting the dough in halve means baking a small loaf of about 386 grams. This amount of dough we would bake as follows in the Dutch oven:
18 mins lid on 465
8 -10 mins lid off 465
Depending on the desired crust color:
temper the oven for the last 6 to 7 minutes to 355
So total baking time is between 32 and 35 minutes.
Just try it and keep an eye on the bread after removing the lid.
It also depends on how close the heating elements are to the crust, how fast the browning goes. For some it will not even be necessary to temper the oven if they desire a bit more color with these smaller breads.

Best of luck and enjoy the baking!

** Sorry I made a mistake in my comments
22 mins lid on 465
10 mins lid off 465
10 mins 355

Hello Yasmin,
It is good of you to ask, because it can indeed make an added difference, compared to baking on a sheet or in a Dutch oven.
Because the sides are ‘protected’ by the tin, it takes longer for them to brown, while the top crust generally browns quicker, being closer to a heating element of the oven, because of the shape (this is all in general).
We would start with an oven temperature of 430 F and temper the oven to about 360F as soon as the crust has a slightly lighter shade than the desired color.
The baking time indication will still be 40 to 45 minutes, and we would advice to remove the tin after 25 to 30 minutes of baking, so the sides can brown too.
We would also advice not to score the top of the loaf and really make sure you proof it to the max. This way you get a nice sandwich style loaf with a domed top.

Best of luck with the sourdough baking!

If I’m baking this in a metal loaf tray (9×5), would it still be the same baking time/temperature of 445F for 45 minutes?

Thanks!

Hello Tanya,
Yes that is correct and with bread baking it is really that straightforward.
Under the ingredients list you see a black button that reads ‘bread calculator’. If you click on it and go to ‘number of batches’ you can change the number 1 to 2 or 3 batches. You can also print the recipe – at the top under the first picture you see ‘print this article’. It will print the recipe with the right amount of ingredients for the number of batches you have chosen.

Enjoy your sourdough baking

Hello Marie-Ève,
These are our general instructions for use of the Dutch oven:
Preheat your oven with the Dutch oven inside at 240 ºC / 464 ºF, making sure it is super hot before you start your baking.

Indication baking time and temperature:
Bake for 22 minutes with the lid on at 240 ºC / 464 ºF
Bake for 10 minutes with the lid off at 240 ºC / 464 ºF
Bake for the last 10 minutes with the lid off at 180 ºC / 356 ºF

So a little bit hotter and shorter, but see what works best for you and for this recipe in particular. With our own household oven with Dutch oven we always stick to the 42 minutes total baking time.

Hope it will be excellent.
Enjoy your baking!

Enjoy the process and the baking. Best of luck and let us know how it turns out!

I just started my starter 8 days ago using Kensington ! Great experience following their instructions. I will be baking my first loaf with your recipe❤️. More to come 🤞🏻

Hello Joanne,
Great you found the mini boules recipe:
www.weekendbakery.com/posts...i-boulles/
If you lack sour in your sourdough loaves, maybe our tips can help you:
www.weekendbakery.com/posts...i-boulles/
Look under the subject: More sour please!

Hope it will be great.
Enjoy your baking,

Marieke

Hello again,

Sorry I should have looked further. I found your recipe for the mini sourdoughs. I’ll will definitely try it.
Joanne Smith-Camm

Hello Eva,
There could be a little bit ‘confusion of speech’ here, with our different backgrounds and translations of languages.
This bread is made entirely with bread flour, which is always made with wheat. Usually in bread flour the bran and germ are sifted out and you end up with a ‘white’ flour.
But to make sourdough bread we personally use a sourdough culture made with whole rye flour (see www.weekendbakery.com/posts...asy-steps/).
It is just a small part of the total recipe, but we think you can see some of the rye in the crumb of the bread.
So the 15 grams sourdough culture that we use is whole rye, the rest of the recipe is (white) bread flour. Of course you can also use a sourdough culture made with wheat flour for this recipe.

Hope this answers your question

Just wanted to know why your starter is made with plain flour only to make brown bread?

Thank you very much. Great the recipe is working for you too.
With what you are planning, you do not need to adjust anything, just stick to the recipe. Especially when using white rye, there is in general no need to adjust the hydration.

If you are going to use rye flour instead of bread flour in the final dough and want to use whole rye flour and substitute more than 5 to 10%, you may want to increase the hydration. Rye can soak up more water than wheat and especially whole rye.

It is a very good idea to gradually increase like you are planning to. It is a great way to learn what happens with each bake and end get to your favorite loaf.

Enjoy your sourdough baking!