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Rogation Days

Sourdough Monkey Bread

Whole Wheat Artisan Bread Loaf:

500g wb zx hole wheat flour

100g active starter

385g water

10g salt

In a large bowl, combine warm water and flour, Add your active sourdough starter and salt. Pinch and fold until incorporated.

Perform 3–4 stretch and folds every 30 min for the first 90 minutes. Dough will rise 50%, not double in size.

Evening (Pre-Shape & Cool Proof)

Shape into boule or batard. Place seam-side up in floured Banneton baskets or towel-lined bowls. Cover and refrigerate overnight (8–12 hours).

Following Morning (Bake). Place Dutch oven inside and preheat oven to 500°F.

Transfer dough to parchment paper overtop of aluminum foil, score top. I like to place mine on a trivet to prevent the bottom from burning or getting too crispy.

Bake covered 35 minutes then uncovered 10 minutes.

9. Let cool at least 1 hour before slicing.

Sourdough Pizza Dough

150g active sourdough starter

300g flour or 350 ww flour

200g warm water

1 tsp salt

1 tbsp oil

1 tsp sugar

In a large bowl, whisk together the starter, water, flour, salt, and sugar, knead gently or do a few stretch & folds until the dough is smooth and elastic.

Cover the bowl with a damp towel or plate over the dough and allow 3-6 hours of bulk fermentation time. Perform stretch-and-folds very 30 minutes.

You can also refrigerate overnight for 12-18 hours.

Preheat oven to 425°F with a pizza stone or cast iron baking sheet in the oven while preheating.

Slide pizza onto the hot surface and bake 15-20 minutes until the crust is golden and the cheese is bubbly.

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