Sourdough Loaf.

4-6 people | 24h

What you need


Tools

  • mixing bowls
  • banneton or mold bowl
  • jars
  • kitchen towel
  • spoons
  • kitchen scale
  • oven tray
  • spatula
  • spoon
  • sharp knife

Ingredients

  • 125 gr. Levain, about 2 tablespoons
  • 400 gr. strong bread flour
  • 150 gr. white all purpose flour
  • 100 gr. whole wheat flour
  • 350 ml water
  • salt

How


Start:

1. Get 1 spoon Levain ‘‘=the active top of the fermented starter’’.
Cheat and get it from someone to create your starter.
It will be like a pet. For feeding it: Add Mini starter Feed to

  • to 1 spoon levain
  • 30-50 ml water (4 tblsp)
  • 30-50 g flour (4.5 tblsp)

Mix thoroughly and then scrape down the sides of the jar so all the starter is in the bottom.
Put a rubber band around the jar at the height of the starter to keep an eye on progress then let
it sit in a warm place, for faster rising, or in the fridge, to slow it down. Once it is at least
doubled it’s ready to feed again!

*Fridge: feed once a week or until it develops a layer of grey water on the surface – do not let it get past this point.
Every week, transfer 1 spoon of levain to a clean jar and add water & flour again.
Discard the remaining starter dough or keep it for alternative recipes. (Once it starts to smell too sour or develop a layer of grey water on the surface, discard it.)
link:

2. Feed for baking. When you decide to bake, prepare a schedule and start the day before.

12.00 am

  • 15-25g of levain starter in a clear jar (2 tblsp)
  • 80 ml water (8 tblsp)
  • 80 g flour (9 tblsp)

Mix thoroughly and then scrape down the sides of the jar so all the starter is in the bottom.
Let it sit in a warm place, like a kitchen counter. It should increase to reach at least the double of its size. If it starts to deflate then it has gone past its peak and you need to feed it again before using it.

8.00 pm

3. Mix ingredients: Water & Flour – use a large bowl.

  • 400 gr. strong bread flour
  • 150 gr. white all purpose flour
  • 100 gr. whole wheat flour
  • 350 ml lukewarm water

& Autolyse
water & flour 20min. rest for enzymatic activity & extensibility.

4. Add Levain -125 gr. , about 2 tablespoons & Salt – to taste

*Transfer 1 additional spoon levain to a clear jar and mini feed it. Discard the remaining dough.

5. Incorporate the levain & salt to the dough and perform Stretch & Fold tecnique at least 2 times every 30 min. (ideally 4 sets), until you get a pretty tight and round ball. This process helps to build strength and extensibility in the dough and encourages good crumb structure.

Stretch & Fold tecnique:
To complete a stretch and fold, dip you hands lightly in water or oil to help the dough from sticking.
Grab the side of the dough with both hands. Gently stretch it upwards up to where you can and fold over the opposite edge. Rotate the bowl 90° to repeat from all four sides.
This is one stretch and fold set. After performing the stretch and folds, gently round dough to nicely in the bowl.

6. After the sets of stretch and folds, let the dough rest for bulk fermentation “=provides flavor to the dough & leavens”. Cover the bowl with the dough with a kitchen cloth and put it in the fridge over night.

8.00 am

7. The dough should have risen anywhere between 20% and 50% and should show some bubbles.
Perform 1 last stretch and fold process.
Rest for 20 – 30 min. to Bulk rise at room temperature.

8. Shaping: Find a mold or a bowl with the shape that the dough has to take. In case of a bowl, line it up with a kitchen cloth to prevent sticking.
Lightly flour the work surface and the dough rounds.
Shape and tranfer in the mold.
* Add optional seeds to the mold

9. Proof = rest for 30 min.
The process will strengthen the dough.

Meanwhile preheat the oven and baking tray at 250°C

10. Test the dough for proper proofing by pressing your finger lightly into dough. A properly proofed dough should very SLOWLY spring back and still leave a light indentation.
Transfer on a baking tray and score the loafs surface with a cut.

11. Bake at 250°C for 30 min.
Place the loaf at mid height in the oven.
Put a tray at the bottom of the oven with some cold water or ice cubes. This will generate steam in the oven which will keep the bread skin pliable and stretchy before generating the crispy crust, allowing the loaf to rise to its potential.

Rotate the baking tray at least once throughout baking to ensure even colour.

12. Remoce from the oven and let it cool at room temperature -about 1-2h, before serving!

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