Great Grandma's High Altitude Sourdough Bread Recipe

This dough is incredibly easy to work with and consistently delivers excellent structure and a beautiful crumb. After some experimentation, I’ve found that a 70% hydration level offers the ideal balance of workability and results.

Ingredients

  • 500 g Bread flour

  • 350 g Water (70% hydration, rounded from 72%)

  • 100 g Active sourdough starter (20%)

  • 10 g Salt (2%)

 

Mixing & Bulk Fermentation

 

 

  1. Mix: Combine all ingredients and let rest (autolyse) for 30 minutes.

  2. Stretch & Fold: Perform 4 sets of stretch and folds, spaced 30 minutes apart (takes 2 hours).

  3. Bulk Proof: Let the dough continue fermenting for another 5.5 hours with dough temp at 77F (25°C).

     

    • Total bulk fermentation time: 7.5 hours.

    • Look for 50% rise in the dough.

     

Shaping & Cold Fermentation

 

 

  1. Preshape: Lightly shape the dough and let it rest for 30 minutes.

  2. Final Shape: Shape the dough and place it into a banneton basket.

  3. Cold Ferment: Refrigerate overnight for optimal flavor and structure.

 

Baking Instructions

 

  1. Preheat:

     

    • Preheat the oven to 500°F for 30 minutes, with a cookie sheet and an old water tray underneath Dutch oven for steam.

    • Remove banneton basket from fridge, put dough on parchment and let come up to room temperature for 30 minutes while oven preheats Dutch oven. 

     

  2. Bake (Covered):

     

    • Score the dough and bake at (500°F) for 30 minutes with steam.

     

  3. Bake (Uncovered):

     

    • Removing the water tray is optional, at high altitudes, drier conditions exist, I  leave it in.

    • Lower oven temperature to 450°F and continue baking for another 30-40 minutes to develop a crispy crust. At 8700 feet, I use a probe thermometer  and remove from oven when it reaches 197°F

    • Cool on wire rack for 90 minutes so crumb can properly set

     

Tips

 

  • Use a cookie sheet and a water tray for a steamy environment during the first half of baking.

  • A cold ferment helps enhance flavor and makes scoring easier.

Happy baking!

— Great Grandma