Homemade sourdough doughnuts—especially these apple cider ones—are an indulgence worthy of the multiday (but hands-off!) process.
In the evening, when your sourdough starter is ripe , make the levain. In a large jar, combine 72 grams flour, 72 grams water, 29 grams ripe sourdough starter, and 18 grams sugar. Be sure to use a jar with extra headspace for this levain; it will rise quite high and be very bubbly in the morning. Cover the jar and let the levain ripen overnight at warm room temperature .Cut the stick of butter into small pieces, place it on a plate, and set it aside to soften to room temperature.
To stretch and fold: An hour after the start of bulk fermentation, wet your hands, grab the north side of the dough , and stretch it up and over to the south side. Then, the south side up to the north. Then, perform two more folds, one from east to west and one from west to east. Finally, let the dough rest, covered, for the remainder of bulk fermentation.Check your dough; after 4 hours, it should have risen in the bulk fermentation container, smoothed out, and be light and fluffy to the touch.
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