Red Fife / KA Honey Sourdough (80% Hydration)

Recipe

\- 270g Red Fife flour  

\- 270g King Arthur Bread Flour  

\- 432g water (80% hydration)  

\- 108g active starter (1:3:3, \~12 hr peak)  

\- 11–12g salt  

\- \~25g buckwheat honey  

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Process

1. Autolyse (1 hour)

\- Mix flour (540g total) + water (432g) until no dry spots  

\- Rest 1 hour  

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2. Mix

\- Add 108g starter + 25g honey  

\- Mix until incorporated  

\- Add salt (11–12g) and fully combine  

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3. Bulk Fermentation (5–7 hours at \~75°F)

\- Perform 4 stretch and folds:

  \- After 30 min  

  \- After 60 min  

  \- After 90 min  

  \- After 120 min  

\- Then let rest undisturbed  

\- Target: \~50–60% rise (not full doubling)  

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4. Pre-shape + Bench Rest (20–30 min)

\- Light pre-shape  

\- Rest 20–30 minutes  

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5. Final Shape

\- Shape into boule with moderate tension  

\- Note: dough may be slightly sticky  

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6. Cold Proof (\~12 hours) 

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7. Bake

\- Preheat oven + Dutch oven to 450°F 

\- Score  

\- Bake:

  \- 40 min covered  

  \- 10 min uncovered  

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Notes

\- Dough runs slightly slack due to:

  \- 80% hydration  

  \- 50% Red Fife  

  \- Honey addition (\~5%)  

Red Fife Buckwheat Honey Sourdough