Choose Your Sourdough Method and Mix Your Dough
As we’ve said before, there are many methods to baking sourdough. In some ways the process of what needs to happen to the dough is a science, but how you achieve that is very flexible and forgiving.
We will overview three methods here – you should get some idea from your recipe which method you will be following.
Autolyse Method – A more tradition method which works for all types of flour.
All-In Method – Quick and easy, but with less deep sourdough flavours.
Tartine Method – This is a popular method, hailing from San Francisco, which creates a complex tasting, soft crumb. A strong leaven is created and added that to the flour and water and left for up to an hour. The salt is added later in the process.
All the flour and water is combined to a create shaggy dough. This is the ‘Autolyse’.
This is left in a covered bowl to rest for at least 30 mins, and up to 4hrs.
The Starter is then worked into the dough with your fingers, and the salt is distributed on top and worked in too.
In this method everything is added at once.
Whisk the water, Starter and salt together and then add the flour. Mix to combine everything.
Leave to rest for a minimum of 30 minutes before moving on to your Stretch and Folds.
In this method some of the starter is used to create a strong leaven. This is then used to mix the dough then rested. The salt is then added.
Some of your Starter is combined with a substantial portion of the recipe’s flour to build a strong leaven ahead of time.
This leaven is then added to the remaining flour and water and left to rest for around 35 mins.
At this point the salt is added, if using a coarse salt you can dissolve it in some of the recipe’s water.
The Tartine method is pretty precise on time and temperature requirements – this is a general overview, follow your recipe.