The Perfect Sourdough Bread - Mary'sKitchenMtl

Hello, welcome to my channel! I hope this video finds you well & will inspire you to make your own sourdough bread:)
To make this bread, you will need a sourdough starter.
Please see my “Sourdough Starter” video posted March 11th of this year for the step-by-step recipe & procedure.
Please note that the ideal water & room temperature when making sourdough bread is between 75-82F/24-28C. For better results, the dough should be proofed in a draft free place, use filtered, chlorine-free water.
~Ingredients for the bread~
- 1000g bread flour
- 700ml filtered lukewarm water = 70% baker's math
(reserve 40ml to dissolve salt)
- 200g bubbly sourdough starter = 20% baker's math
- 20g pink Himalayan salt = 2% baker's math
- 1 tbsp. (15ml) extra virgin olive oil (to grease large bowl)
~Procedure~
1. FEED STARTER
Night before making your bread, feed your mature starter.
Take it out of the refrigerator & stir it. Weigh & transfer 100g of the starter into a clean jar. Add 100ml of filtered lukewarm water. Use a rubber spatula to mix.
Add 100g of a-p flour.
Stir the mixture well & scrape down the sides of the jar. Place a rubber band to mark the starter’s spot. Cover the jar loosely & let starter ferment overnight at room temperature.
2. MIX & AUTOLYSE
Next morning, the starter will be nice & bubbly. Stir it & do a float test. Take a small amount of starter and add it to a glass of warm water. The starter should float. If it sinks, it is not strong enough to make your bread rise. You will have to repeat the feeding process. Next, weigh 200g of starter & set it aside. Then, weigh 700ml of filtered lukewarm water. Test water temperature. It should be between (75-82F/24-28C). From the 700ml, transfer 40ml (3 tbsp.) inside a small glass & set it aside. Add 200g of the starter to 660ml of water. Mix & set it aside. In your stand mixer bowl, weigh 1000g of bread flour. Add the starter water & mix the dough for 5 minutes, until it comes together. The dough should be elastic & sticky. Use a spatula to scrape down the sides of the bowl. Cover the dough with a kitchen towel & let it autolyse for 1 hour at room temperature.
After this time, dissolve 20g (1 tbsp.) of pink Himalayan salt in the 40ml of reserved water. Pour this over the dough. Wet your hand & mix in the salt water by poking, & squeezing the dough. Cover & let the dough rest for 30 minutes.
3. STRETCH & FOLDS
After 30 minutes of rest, grease a large bowl with 1 tbsp. (15ml) of evoo. Transfer the dough. Perform 4 sets of 6 stretch & folds every 30 minutes during a period of 2 hours.
*See video
4. BULK FERMENTATION
After the 4th stretch & fold, cover the dough & let it bulk proof for 4 hours at room temperature.
5. SHAPE & BANNETON
After 4 hours the dough is relaxed, puffy & jiggly.
Sprinkle rice flour inside 2 bannetons (proofing baskets). Next, sprinkle bread flour on your work surface & transfer the dough. Cut the dough in half & then flatten it a little with your fingertips to release some air. Fold one side & then fold the other over like a book. Press the dough a little so it sticks. Use the scraper to push the flour toward the dough so that when you grab it, it won’t stick to your fingers. Grab the dough with both hands, pull toward you & then fold it over itself a few times. At this point, you do not need flour so you will clear it off. Grab the dough with both hands, turn it & place it forward. Cup it with your hands & pull it toward you. This will create surface tension. Repeat this motion until you have a round tight ball of dough or a perfect “boule”.
Grab the loaf with your scraper & place it upside down, inside the banneton. Repeat the process for the second loaf. Dust the loaves with flour & cover them with plastic. I am using clean shower caps to cover them.
6. COLD PROOF
Cold proof the loaves overnight (12-15 hours).
7. SCORE & BAKE
Next morning, preheat your Dutch oven in the oven with the lid for 30 minutes at 450F/232C.
While the oven is preheating, take 1 loaf out of the refrigerator. Sprinkle semolina flour on a piece of parchment paper. Flip the loaf onto the parchment paper. Sprinkle bread flour on top & score the loaf. Grab the parchment paper & transfer the loaf inside the hot Dutch oven. Cover & bake for 25 minutes; uncover & bake another 25 minutes. Repeat the process for the 2nd loaf.
Thanks for watching! Please subscribe to my KZbin channel for more recipes. I’ll see you next time!
#sourdough #sourdoughbread #recipes
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