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Baking perfect sourdough is effortless with the Probaker NXT. It handles the mixing and kneading for you, ensuring flawless gluten development. Just shape, proof, and bake for a crispy, bakery-quality loaf every time.

Yield: 2 loaves.
Time: about 4 hours for the starter, 3 hours for mixing and bulk fermentation, 12–24 hours cold proof, and 40 minutes baking.

Instructions

  1. Feed your starter. Feed your starter a few hours before baking. For example, mix scant ½ cup starter, ⅔ cup organic bread flour, 3 tbsp organic rye flour, and scant ½ cup water. The starter is ready to use when it has at least doubled in size and the surface has flattened out (usually around 4 hours at room temperature).
  2. Mix the dough. Once the starter has peaked, add 2¼ cups plus 1 tbsp (18¾ oz) of the water, the starter, and all of the flour to the Probaker bowl. Mix on 40% speed until combined, around 3 minutes. Cover and let rest for 30 minutes. Add the salt and the remaining 2 tsp of water. Mix on 50% speed for around 5 minutes, increasing to 70% toward the end.
  3. Bulk fermentation. Over the next 2 hours, perform 2–4 sets of coil folds or stretch-and-folds, spaced 30 minutes apart. Check gluten development with the windowpane test: stretch a piece of damp dough between your fingers. If it becomes thin and see-through without tearing, it's ready. Continue bulk fermentation until the dough has increased about 70–100 % from its initial size.
  4. Divide, shape, and cold proof. Cut the dough into two pieces and shape each into a round ball with tension on top. Let rest 15–30 minutes. Shape into your preferred form (boule or batard) and place seam-side up in floured bannetons. Cover and transfer to the refrigerator for a 12–24 hour cold proof.
  5. Bake. Place your Dutch oven in a cold oven and preheat to 475 °F for 45–60 minutes. Turn the dough out onto parchment paper and score the top with a bread lame or sharp knife. Bake with the lid on for 20 minutes at 475°F. Remove the lid, reduce the temperature to 425°F, and bake for another 20 minutes, or until golden brown.

Tips

  • You can bake the loaves right away, but the cold proof makes the dough easier to score and helps develop a deeper, more complex flavor.