Alaska Sourdough

Alaska Sourdough


  • 260 grams vigorous sourdough starter @ 100% hydration
  • 460 grams water
  • 90 grams canned milk or milk that has been scalded and cooled
  • 20 grams sea salt
  • 900 grams flour (all purpose or white bread flour don't use whole grain flour)


  • In the afternoon around 1 - 2 pm: Mix the starter, water, milk (or use water for a substitute if you cannot consume milk), sea salt and then flour.
  • Put the dough in a covered container and let it ferment at room temperature.
  • After 2 hours fold the dough.
  • After an additional 2 hours fold the dough again.
  • After 5-6 hours (when dough is bubbly, soft and will pull a windowpane) divide dough into two pieces around 855 grams each.
  • Do a first shaping of the dough. Let rest 20 minutes.
  • Do a final shaping of the dough.
  • Place dough into lined or floured baskets or bannetons.
  • Cover with a plastic bag and refrigerate overnight.
  • Next morning take out first loaf, remove plastic bag and place it somewhere warm around 80F/26C. (see lecture 11 for proofing box ideas)
  • After 30 minutes take out your second loaf and proof in a warm place.
  • Keep an eye on the loaves, they will take anywhere from 1 to 3 hours to proof (average around 2 hours).
  • When your dough looks half proofed or after about an hour preheat your oven to 500F/260C with baking stone placed on middle rack in oven ( you might have to adjust the rack for your oven).
  • When the dough is about ready to bake, place the roasting pan lid in oven to heat for about five minutes.
  • Turn out first loaf onto a floured peel, press dough in the middle with thumb and slash
  • Take out hot lid, place dough into oven, spray lightly (to preserve flour design) cover with lid, close oven and turn the oven down to 450F/232C for the bake. Set your timer for 15 minutes.
  • After 15 minutes, take off the lid and be careful the steam is VERY HOT! Turn loaf around in oven.
  • Bake for another 15-20 minutes until nice dark color, hollow sounding when you knock it on the bottom or measures 200F/93C on your instant read thermometer.
  • Using peel or oven mitts remove your bread and place it on a cooling grate.
  • Place your roasting lid back into the over to preheat and turn your oven back up to 500F/260C. Let it heat for 5-10 minutes.
  • Repeat for your next loaf.

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