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My sourdough bread recipe is finally here!! It's easy, it's fool proof, and it will help you master the basics of sourdough but also get a great result on the first try. The full written out recipe and links are below!
How to make a sourdough starter: • sourdough in a week: m...
INGREDIENTS
For a 300g loaf:
210g of bread flour + 90g of whole wheat flour (Baker's % = 100%)
234g of water at 90 degrees Farhenheit (Baker's % = 78%)
60g of activated starter*** (Baker's % = 20%)
6g of kosher salt (Baker's % = 2%)
***To activate your starter, feed 40g of starter with 30g all-purpose flour, 10g whole wheat flour and 40g cool water.
INSTRUCTIONS
- 4 hours before you plan to bake, feed your starter
- Step 1: Autolyse - Mix together the bread flour, whole wheat flour and water until combined. Cover with a wet cloth and let sit for 20 minutes.
- Step 2: Mix in the starter and salt - pour the starter over the dough, use a wet hand and the Ken Forkish fold-and-pincher method to combine it in. Once combined, add the salt and repeat the process. Let the dough rest for another 20-30 minutes.
- Step 3: Begin the slap & folds - Pour the dough onto a lightly wet surface, use damp hands to lift, slap and fold the dough. Rotate and repeat until you see the dough begin to tighten into a coil. Cover with a damp cloth, wait 30 minutes and repeat the process. Cover and wait another 30 minutes and repeat the process again.
- Step 4: Begin bulk fermentation - right after finishing the third set of slap-and-folds, place the dough in a clear or glass container. Cover and let rise at room temperature for 4-5 hours or until almost doubled in size. You can also let it bulk ferment in the fridge for 24-48 hours.
- Step 5: Shape the dough - Pre-shape the dough on a lightly wet surface. Cover and let rest for 20 minutes. Flour your surface, proofing basket and hands and do the final shape. Seal the seam with sesame seeds. Cover and let proof in the fridge overnight.
- Step 6: Bake - Put your dutch oven in your oven and begin heating it to 500 degrees Farhenheit. 1 hour before you bake, remove your loaf from the oven and let it get to room temperature. When the dutch oven has been preheated for about 45 minutes, add the loaf to a piece of parchment paper, score the top, place in the dutch oven and bake.
Bake at 500F for 20 minutes, then move the loaf to a baking sheet and bake for another 10 minutes at 450F.
SAMPLE SCHEDULE
6:30am - Feed the starter
10:30am - Autolyse
11:00am - Mix in starter and salt
11:30am - First slap and fold
12:00am - Second slap and fold
12:30am - Third slap and fold and begin bulk fermentation at room temperature OR in the fridge if you want to free up your day and shape the loaf the next day.
4:30-5:30 - Shape loaf and place in the fridge to proof overnight
7:00am the next day - begin baking
Thank you to Bare Bones Filmmakers for producing this episode. You can see their work here: / barebonesfilmmakers
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