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toaster oven sourdough

formula

levain build
  • 12 g unfed levain
  • 48 g water @ 85°F
  • 12 g whole wheat flour
  • 48 g bread flour
dough formula
  • 382 g bread flour
  • 68 g whole wheat flour
  • 360 g water @ 90°F
  • 11 g salt
  • 104 g ripe levain

method

8 am: feed levain
  • refresh your starter using levain build formula, and stiff starter method.
12 pm: autolyse
  • in a large bowl or lidded pot, mix all flours together.
  • slowly add the water, mixing with a rubber spatula or a wooden spoon or with your hands, making sure to incorporate the water into the flour well.
  • stop when all the flour is hydrated.
  • let sit, covered, for 40 minutes.
12:30 pm: bulk fermentation
  • sprinkle salt evenly over autolysed dough. incorporate gently by folding dough over a 2-3 times. then, measure out ripe starter, and add to bowl.
  • mix using wet hands, alternating between using stretch & fold and pincer method, for about 6-7 minutes.
  • let dough rise at room temp until it appears gaseous, about 7 hours in the springtime taipei (kitchen ~80°F)
  • this dough needs 4 sets of coil folds, spaced 45 min apart, starting at the beginning
7:30 pm: divide & shape
  • generously flour your clean, flat surface. gently guide dough onto the table.
  • using a bench knife, dough scraper, or regular knife, divide into two parts.
  • shape each part by gently tugging, folding, and rotating the dough a few times until it forms ball.
  • flip dough over, seam side down on an unfloured surface. gently tug and twist to seal
7:35 pm: proof
  • if no proofing basket, line a soup bowl with a coffee-filter like paper or a tea towel. generously flour the lining.
  • flip the dough over with a bench knife, and gently transfer the dough, seasm side up, into the makeshift proofing basket.
  • place bannetone inside of a plastic bag to cover, and place in fridge overnight for 12 – 16 hours.
  • repeat with second half of the dough.
[next morning] 10:00 am: preheat oven
  • place your enamel pot with lid on into the toaster oven. pre-heat oven to 230°C or 450°F (ie. the highest setting it would go) for 30 minutes.
10:30 am: score
  • dough is proofed when it passes the finger dent test. remove one bowl from fridge.
  • generously flour the bottom with flour. i used coarse rice flour here because it was easily available here in taiwan, and it burns less easily.
  • very slowly, flip dough out of the bowl, and onto a cut piece of parchment paper or paper.
  • optional: score your loaf with a lame, a single blade, or a very sharp knife. i like to score boules by drawing an X, or a square.
10:35 am: bake
  • transfer scored dough to enameled pot.
  • with the lid on, bake for 35 minutes.
  • then, take the lid off. bake for another 18-20 minutes, or whenever the crust turns the color you like it (i go for a pretty deep brown).
  • for the second loaf, place empty enameled pot with lid on back into toaster oven to re-heat for 5 more minutes before repeating the same scoring & baking procedure.
2 pm: slice & enjoy
  • allow bread to cool completely (at least 1.5 hours) before slicing and eating!
  • i didn't have a cooling rack, so i just used a fork to prop up the loaf which allowed the air to circulate.