Скачать или смотреть Homemade Sourdough Bread Recipe and Instructions

Ingredients:

*80g sourdough starter
250g purified water
350g bread flour
10g salt

Equipment needed:
Digital scale
Dutch oven pot - 6 quart
11 inch oval bread banneton proofing basket with liner
Danish whisk
Blades for scoring

*sourdough started is fermented flour and water. Its a living entity and needs regular feeding. It’s a leavening agent that uses naturally occurring yeasts and bacteria to make baked goods rise (replacing yeast). I strongly recommended purchasing one. I recommend asking to get some starter from someone you know who already makes sourdough or you can purchase some fresh sourdough starter online through King Arthur Baking (around $9) or from a local sourdough bread company.

Directions:

After feeding your starter (40g starter + 40g purified water + 40g flour) and it has doubled in size, pour 80g into a bowl. Add 250g of purified water, and mix together. Next, add 350g of bread flour. Mix together, making sure all the flower is incorporated. It’s going to look shaggy at first but don’t worry, the dough has to go through an autolyze process which jumpstarts the gluten development.

Cover the dough and measure out 10g of salt.

*** side note (At this point, re-feed you starter, with the 40g left over in your jar, add another 40g water and 40g flour, mix well and cover for you next batch. You have to feed your starter once a day to keep it alive. (Discard all but 40g then add 40g water + 40g flour everyday) If you’re not planning on making bread throughout the week, keep it in the fridge sealed tightly up to one week)

After 30 minutes have passed add your salt and begin shaping into a ball. This process should take less than 1 minute. Cover.

This is optional but I like to do a few techniques to help to strengthen the dough.

1.Stretch and fold:

45 minutes after your shaping, with damp hands, pull the dough up from the side and fold over. Rotate the bowl and repeat 2 more times. Cover. After another 45 minutes, I like to do coil folds.

2.Coil folds:

With damp hands, pull the dough up from the center and allow the bottom to fold under itself.. rotate the bowl and repeat this two more times.

After 45 minutes perform coil folds one more time. Cover for the bulk rise (about 4 hours or until dough has doubled in size)

Once your dough has doubled in size, lightly flour your surface area and flip your bowl over releasing the dough.

Next, I’m folding the right and left side in, then the top and bottom in, then roll tightly up into a burrito shape (this method is best if using an oval basket) If using a round basket, a push and pull method to shape your dough is preferred.

Add some flour to a lined banneton basket then add your dough seem side up. Cover and refrigerate for 12 hours. After twelve hours (the cold ferment) preheat your Dutch oven pot in a 450°F oven.

Pull out a sheet of parchment paper and crumble it together, lay it out flat then flip your banneton over on the parchment paper. Brush any remaining flower evenly then makes your scores.

I like to make one long score across the side and then some decorative scores on the top.

To your preheated Dutch oven pot, carefully add your dough with parchment paper, cover with the lid and place in the oven on the middle rack. Turn the heat down to 400° and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20 minutes.

Remove the bread with the parchment paper from the Dutch oven pot and allow to rest at room temperature for one hour before slicing.

Best kept at room temperature in a paper bag. Best enjoyed slightly toasted.

Enjoy!

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