feat: add The Bread Code Sourdough. Fixes #692.

cook/breads/The Bread Code Sourdough.cook

@@ -0,0 +1,88 @@
+>> source: https://www.the-bread-code.io/recipe/2020/12/22/the-last-sourdough-recipe.html
+>> serves: 1 loaf
+
+Autolyse: At night, mix @bread flour{400%g}, @whole wheat flour{100%g}, and @water{325%g} in a #bowl{}, fully hydrating the flour. Let it rest, covered, at room temperature over night for ~{12%hours}. Make sure that there are no crumbly parts of flour left.
+
+Bulk fermentation: The next morning, add the active @starter{100%g} to the main dough.
+
+Add the @salt{10%g} to the main dough.
+
+Mix until everything is nicely homogenized (very important).
+
+For me this takes around ~{1%minute}. It might take you up to 5 minutes.
+
+You want to make sure the sourdough starter has been evenly spread across the dough.
+
+Let the dough sit for another ~{15%minutes} covered.
+
+Now remove the dough and place it on your bench (no flour!)
+
+Extract a small sample from the dough and place it in a #cylindrical shaped container{}. A shot glass works, or anything else that has a cylindrical shape. This sample will tell us exactly when the dough is done bulk fermenting. Mark the dough with a rubber band or a marker. This way we can see the size increase.
+
+Let the dough sit for another ~{15%minutes} covered.
+
+Proceed with kneading the dough on the bench. It’s important that you have no flour on the surface.
+
+Pull the dough as far out as you can, without tearing it.
+
+Fold over the dough to glue itself together.
+
+Repeat once from each side.
+
+Drag the dough over the surface using your hands at a 45° angle.
+
+This only works because the dough is stuck on the surface.
+
+Your dough ball should become nice and round.
+
+Wait a minute, repeat the same process 3 times.
+
+Add dough to container and wait 2 hours or until the dough has doubled in size.
+
+Slightly wet hands with cold water.
+
+Release dough from sides of container.
+
+Using a very light touch, do a coil fold. Do 2 opposite sides, then 3rd side pull dough under and then 4th side roll it over.
+
+Return to container and cover and wait until the dough doubles in size.
+
+This can take anywhere between 4 and 12 hours. Every 2 hours, do the coil fold.
+
+Shaping the dough: Prepare your banneton (if using) and very lightly flour counter/surface.
+
+Flip dough out onto it. Do letter fold and stick dough together. Pinch ends closed (for oval loaf). Pinch bottom seam together, for more tension (for boule).
+
+Lightly sprinkle flour over top (and rice flour along sides of banneton, to prevent sticking).
+
+Proofing stage: Will take 2 to 4 hours at room temperature (until the finger poke test is passed). Place shortly before the finger poke test passes in the freezer for 45 minutes to make scoring easier.
+
+Or - place for 1 hour at room temperature, then another 6 to 24 hours in the fridge. This way your bread will be ready directly for breakfast.
+
+Preheat oven at 450°F for maximum for at least ~{30%minutes}.
+
+If using #Dutch oven{}, heat it in the oven for about 30 minutes (lid separated).
+
+If baking on sheet or stone, heat stone and sheet while heating oven.
+
+Also heat the container (e.g. cast iron skillet) at the bottom of the oven to use to create steam).
+
+Place inverted baking tray (with sides) on uppermost rack of oven after putting in bread, to catch the steam. At 30 min., remove this tray and the water container.
+
+Gently turn dough out of banneton onto parchment, or directly into hot dutch oven (careful!).
+
+Score dough to control where you will have oven spring. This takes a few attempts. You can practice this when you initially kneaded and made a smooth ball.
+
+Place in Dutch oven or on baking stone or sheet.
+
+Bake for ~{30%minutes} covered.
+
+Remove lid of Dutch oven or remove top inverted tray and water container (if using).
+
+This makes sure we no longer have steam. That way you will develop a nice crust.
+
+Bake for 15 to ~{20%minutes} more until your bread has your personal desired color.
+
+It is ready when the core temperature reached 203°F.
+
+Resting Stage: Let the bread cool on a cooling rack for at least ~{2%hours}.

dictionary.txt

@@ -682,3 +682,4 @@ Campagne
 brotforms
 couche
 KitchenAid
+banneton

docs/breads/the-bread-code-sourdough.md

@@ -0,0 +1,229 @@
+---
+comments: true
+tags:
+  - bread
+  - the-bread-code
+---
+# :bread: The Bread Code Sourdough
+
+![The Bread Code Sourdough][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 1 loaf | 14.85 hours |
+
+## :salt: Ingredients
+
+- :ear_of_rice: 400 g (80%) bread flour
+- :ear_of_rice: 100 g (20%) whole wheat flour
+- :droplet: 325 g (65%) water
+- :microbe: 100 g (20%) starter
+- :salt: 10 g (2%) salt
+
+## :cooking: Cookware
+
+- 1 bowl
+- 1 cylindrical shaped container
+- 1 Dutch oven
+- 1 cooling rack
+
+## :pencil: Instructions
+
+### Autolyse
+
+### Step 1
+
+At night, mix bread flour, whole wheat flour, and water in a bowl, fully hydrating the flour. Let it rest,
+covered, at room temperature over night for 12 hours. Make sure that there are no crumbly parts of flour left.
+
+### Bulk Fermentation
+
+### Step 2
+
+The next morning, add the active starter to the main dough.
+
+### Step 3
+
+Add the salt to the main dough.
+
+### Step 4
+
+Mix until everything is nicely homogenized (very important).
+
+### Step 5
+
+For me this takes around 1 minute. It might take you up to 5 minutes.
+
+### Step 6
+
+You want to make sure the sourdough starter has been evenly spread across the dough.
+
+### Step 7
+
+Let the dough sit for another 15 minutes covered.
+
+### Step 8
+
+Now remove the dough and place it on your bench (no flour!)
+
+### Step 9
+
+Extract a small sample from the dough and place it in a cylindrical shaped container. A shot glass works, or anything
+else that has a cylindrical shape. This sample will tell us exactly when the dough is done bulk fermenting. Mark the
+dough with a rubber band or a marker. This way we can see the size increase.
+
+### Step 10
+
+Let the dough sit for another 15 minutes covered.
+
+### Step 11
+
+Proceed with kneading the dough on the bench. It’s important that you have no flour on the surface.
+
+### Step 12
+
+Pull the dough as far out as you can, without tearing it.
+
+### Step 13
+
+Fold over the dough to glue itself together.
+
+### Step 14
+
+Repeat once from each side.
+
+### Step 15
+
+Drag the dough over the surface using your hands at a 45° angle.
+
+### Step 16
+
+This only works because the dough is stuck on the surface.
+
+### Step 17
+
+Your dough ball should become nice and round.
+
+### Step 18
+
+Wait a minute, repeat the same process 3 times.
+
+### Step 19
+
+Add dough to container and wait 2 hours or until the dough has doubled in size.
+
+### Step 20
+
+Slightly wet hands with cold water.
+
+### Step 21
+
+Release dough from sides of container.
+
+### Step 22
+
+Using a very light touch, do a coil fold. Do 2 opposite sides, then 3rd side pull dough under and then 4th side roll it
+over.
+
+### Step 23
+
+Return to container and cover and wait until the dough doubles in size.
+
+### Step 24
+
+This can take anywhere between 4 and 12 hours. Every 2 hours, do the coil fold.
+
+### Shaping the Dough
+
+### Step 25
+
+Prepare your banneton (if using) and very lightly flour counter/surface.
+
+### Step 26
+
+Flip dough out onto it. Do letter fold and stick dough together. Pinch ends closed (for oval loaf). Pinch bottom seam
+together, for more tension (for boule).
+
+### Step 27
+
+Lightly sprinkle flour over top (and rice flour along sides of banneton, to prevent sticking).
+
+### Proofing Stage
+
+### Step 28
+
+Will take 2 to 4 hours at room temperature (until the finger poke test is passed). Place shortly before
+the finger poke test passes in the freezer for 45 minutes to make scoring easier.
+
+### Step 29
+
+Or - place for 1 hour at room temperature, then another 6 to 24 hours in the fridge. This way your bread will be ready
+directly for breakfast.
+
+### Baking
+
+### Step 30
+
+Preheat oven at 450°F for maximum for at least 30 minutes.
+
+### Step 31
+
+If using Dutch oven, heat it in the oven for about 30 minutes (lid separated).
+
+### Step 32
+
+If baking on sheet or stone, heat stone and sheet while heating oven.
+
+### Step 33
+
+Also heat the container (e.g. cast iron skillet) at the bottom of the oven to use to create steam).
+
+### Step 34
+
+Place inverted baking tray (with sides) on uppermost rack of oven after putting in bread, to catch the steam. At 30
+minutes, remove this tray and the water container.
+
+### Step 35
+
+Gently turn dough out of banneton onto parchment, or directly into hot dutch oven (careful!).
+
+### Step 36
+
+Score dough to control where you will have oven spring. This takes a few attempts. You can practice this when you
+initially kneaded and made a smooth ball.
+
+### Step 37
+
+Place in Dutch oven or on baking stone or sheet.
+
+### Step 38
+
+Bake for 30 minutes covered.
+
+### Step 39
+
+Remove lid of Dutch oven or remove top inverted tray and water container (if using).
+
+### Step 40
+
+This makes sure we no longer have steam. That way you will develop a nice crust.
+
+### Step 41
+
+Bake for 15 to 20 minutes more until your bread has your personal desired color.
+
+### Step 42
+
+It is ready when the core temperature reached 203°F.
+
+### Resting Stage
+
+### Step 43
+
+Let the bread cool on a cooling rack for at least 2 hours.
+
+## :link: Source
+
+- <https://www.the-bread-code.io/recipe/2020/12/22/the-last-sourdough-recipe.html>
+
+[1]: <../assets/images/the-bread-code-sourdough.jpg>

mkdocs.yml

@@ -84,6 +84,7 @@ nav:
       - Texas Roadhouse Rolls: breads/texas-roadhouse-rolls.md
       - The Best Cornbread: breads/the-best-cornbread.md
       - The Best Pumpkin Bread: breads/the-best-pumpkin-bread.md
+      - The Bread Code Sourdough: breads/the-bread-code-sourdough.md
       - The Easiest Loaf of Bread You'll Ever Bake: breads/the-easiest-loaf-of-bread-you'll-ever-bake.md
   - Breakfast:
       - 1-Bowl Carrot Apple Muffins: breakfast/1-bowl-carrot-apple-muffins.md