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Everyday Bread

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3 recipes, as written. Print double sided: each back carries the method and a code to the full recipe.

Rye sourdough, 70% rye

2 loaves · 4 × 6 in
700 g whole rye flour
300 g bread flour
820 g water at 35 °C
200 g ripe rye levain (100% hydration)
18 g fine salt
6 g caraway seeds
forklet.co/r/LhhvttS3 · v2
  1. Mix everything into a sticky paste; rye needs no kneading, only thorough mixing. 5 min
  2. Cover and ferment somewhere warm, about 27 °C. 90 to 120 min
  3. With wet hands, divide into 2 and press into greased tins. 10 min
  4. Proof until cracks open across the top. 60 to 90 min
  5. Bake at 250 °C for 10 min, then at 210 °C to 98 °C.
  6. Cool in the tins for 10 minutes, then on a rack. Rest a full day before slicing. 24 h
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Sourdough focaccia

1 tray (30 × 40 cm) · 4 × 6 in
Dough
1000 g bread flour
800 g water
200 g active levain (100% hydration)
22 g fine salt
40 g extra virgin olive oil
Tray and Bake
60 g extra virgin olive oil, for the tray and top
4 g flaky salt
4 g rosemary leaves
forklet.co/r/KNzFEWfB · v1
  1. Dough Mix 1000 g bread flour, 750 g water and 200 g active levain (100% hydration); rest 30 min. Add 22 g fine salt, 50 g water and 40 g extra virgin olive oil and squeeze in.
  2. Bulk ferment with 4 sets of coil folds in the first 2 hours. 4 h
  3. Cover and refrigerate. 4 °C · 12 h to 24 h
  4. Tray and Bake Pour half of 60 g extra virgin olive oil, for the tray and top into the tray, tip the dough in and stretch it gently to the corners. 5 min
  5. Proof at room temperature. 2 h to 3 h
  6. Drizzle with the rest of the oil, dimple to the bottom with oiled fingers, scatter 4 g rosemary leaves and 4 g flaky salt. 3 min
  7. Bake at 230 °C. 25 min to 30 min
  • Safety: rosemary leaves in oil can grow botulism at room temperature. Keep it in the fridge and use within 4 days. (USDA FSIS)
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Country sourdough

2 loaves · 4 × 6 in
1000 g Bread flour
750 g Water
200 g Active levain (100% hydration)
20 g Fine salt
forklet.co/r/p5HjQl6m · v1
  1. Mix 1000 g Bread flour with 700 g Water; rest 1 h.
  2. Add 200 g Active levain (100% hydration), 20 g Fine salt and 50 g Water; squeeze until absorbed. 10 min
  3. Bulk ferment with 4 sets of folds in the first 2 hours. 4 h to 5 h
  4. Divide into 2, shape and place in floured baskets. 15 min
  5. Cold retard in the fridge. 4 °C · 12 h to 16 h
  6. Bake covered at 250 °C for 20 min, then uncovered at 230 °C for 25 min.
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