my sourdough process
It all begins with the sourdough starter. My starter is kept at room temperature and fed daily, only refrigerated when I am out of town for prolonged periods of time. This helps to keep my starter active and strong.
A sourdough starter is fed with flour and water. The wild yeast that lives naturally on the flour and friendly bacteria from the air ferment the flour and water, which is what gives sourdough its “sour” flavor. The yeasts feed on the sugar in the flour, transforming the carbohydrates into bubbles of water and carbon dioxide.
Once the starter is at its peak activity and rise, I use Boroux charcoal filtered water and organic, unbleached flour along with active levain (sourdough starter) to make the dough. I then fermentolyse my dough, allowing the water, levain and flour to sit without salt added in order to jump start fermentation. Redmond’s ancient sea salt is added shortly after, and then I begin my coil folds. Coil folds are important for consistency of temperature and strengthening gluten strands. I perform 3-4 sets of coil folds and then let my dough bulk ferment until ready to bake.
Once dough is happy, risen and well-fermented, I roll out my dough, portioning it into 815g loaves for my classic boules. I then place each portion of dough into a banneton lined with 100% cotton fabric, and they go into the fridge for a cold proof for 12 hours. This is where the flavor is built.
After 12 hours, each loaf is dusted with rice flour, scored and placed in the oven inside stainless steel pans and a small amount of filtered water. Each pan is lined with unbleached parchment paper. Loaves are baked until their internal temp reaches 208 degrees Fahrenheit and the crust is a golden, crispy brown.
The loaves are then left to rest for at least an hour, fully curing prior to you receiving it.
Hi, I’m hailey!
It’s so nice to meet you!
My love for sourdough was born from a health journey, as many of ours are. I was diagnosed with PCOS (poly-cystic ovarian syndrome) in 2022 and began exploring the ways that the food I ate affected my health. PCOS stems from an insulin resistance, so I slowly began cutting out many starches and simple carbohydrates and exploring alternatives. To put it plainly, I loved flour products TOO MUCH to imagine my life without some other option. That’s when a friend introduced me to the magic of sourdough, and the rest was history.
My motto in my home is that if I can’t make it from scratch, it’s probably not good for me to consume. Whole foods, intentionally chosen ingredients, and creativity are what I prioritize in my kitchen.
When I’m not working dough, I work on commercials, television shows and films as a Production Manager and Producer. I am very proud to be a part of the thriving filmmaking community in Oklahoma.
I believe that bread is and has always been a cornerstone of human culture and community, and I feel passionately about bringing the art of “breaking bread” back to our communities.
Please reach out and say hello or find me at a local farmers market. I really would love to meet you in person!
