Скачать или смотреть Homemade Sourdough Bread: From Starter to Loaf! (Full Recipe)

There is no better feeling than pulling the perfect golden loaf of sourdough bread out of the oven. From start to finish it's a three day process and a true labor of love, but oh so satisfying when you figure it out. Here's my tried and true method to hopefully get you started on your sourdough journey!

Find the full recipe here: https://www.whatsjueating.com/homemad...

Or follow below:

EQUIPMENT
Stand mixer
Kitchen Scale
Banneton Baskets (2)
Spray bottle
Bread Lame or very sharp knife
Kitchen Towel
Dutch Oven

INGREDIENTS

Levain
25 g Unfed starter
100 g Flour
100 g Water 100℉

Dough
650 g Water 100℉
200 g Ripe levain
900 g Bread flour
100 g Whole wheat flour
20 g Salt
25 g Additional water

Additional Ingredients
Rice flour (for dusting the banneton baskets)
Semolina flour (for dusting the bottom of the dough before baking)

INSTRUCTIONS

Day 1: Make the Levain
At around 8 PM (or 12-14 hours before you want to start mixing your dough), start the levain. Mix together 25g of unfed sourdough starter, 100g of flour, and 100g of water at 100℉. This will yield the 200g of levain needed for the dough.
Mix until there are no clumps of dry flour, cover, and let sit overnight (12-14 hours.)

Day 2: Mix the Dough
The next morning, the levain should be very bubbly and have doubled in size.
To the bowl of a stand mixer, add 650g of water (100℉), 200g of the ripe levain, 900 grams of bread flour, and 100 grams of whole wheat flour. Mix on low until a shaggy dough forms then cover and let sit for 30-40 minutes. This is called an "autolyze" and it gives the flour time to fully hydrate.
Next, add the 20g of salt and 25g of additional water. Mix on low for 2 minutes and then bump up the speed to medium to mix for an additional 2-4 minutes.
Transfer the dough to an oiled medium bowl (metal or plastic, not glass), cover, and let sit for 30 minutes at room temperature.
After 30 minutes, do the first strength building fold. To do this, take an edge of the dough, pull it until there is tension, and then fold it back into the center of the dough ball. Do this 4-5 times or until you’ve gotten all sides of the dough and then round off you dough ball with several tucks and folds (watch the tutorial here:    • Bread Making: How to do a Strength Buildin...  . Cover again and let sit for an additional 30 minutes.
After fermenting for a total of 60 minutes, the dough should start to look gassy and have a nice shine to it. Do a second set of strength building folds and finish off with the tuck and folds. Cover and let sit for 2-3 hours.
After 3 hours, the dough will have grown about 50% and be quite buoyant. Pour out onto a floured surface and then divide into two equal pieces.
Take one piece of dough, grab a corner, stretch it out and then bring it back into the center, and do that around the entire piece. Flip the dough over, seam side down, and then rotate the dough ball on the counter in a circular motion, tucking the dough underneath itself as you go (watch the tutorial here:    • Bread Making: How to Pre-Shape a Dough Round  .
Repeat with the second piece, cover both with a towel and let sit for 20 minutes for the bench rest.
After 20 minutes, flip both dough balls over and move one to the side.
To shape this dough, stretch out the top edge, the two sides, and the bottom edge, bringing all back into the center of the dough. Do a quick bakers roll, and the roll the dough into a log, tucking it in tightly as you go. Seal off the seam with a bench scraper and drop it in a banneton basket floured with rice flour (watch the tutorial here:    • Bread Making: How to Shape a Sourdough Loaf  .
Repeat with the second piece of dough, cover both with a towel and then let sit on the counter for 1.5 to 2 hours.
After 2 hours, they should have again grown about 50%, and spring back when poked. Wrap tightly with plastic wrap and place in the fridge to ferment for at least 12 hours and up to 72.

Day 3: Bake the Bread
The next morning, preheat your oven with a dutch oven inside to 500℉.
Turn out your first loaf (still cold) onto a piece of parchment paper sprinkled with semolina flour. Slash the dough at least once with a bread lame and then transfer very carefully to the very hot dutch oven. Spray several times with water then cover with the lid.
Lower the oven temperature to 485℉ and bake covered for 18 minutes.
After 18 minutes, remove the lid, and then bake at 465℉ for 25-30 minutes or until a dark golden brown.
Remove from the dutch oven and let cool on a wire rack for at least an hour before slicing.
Let the dutch oven and oven come back up to 500℉ before baking off the second loaf, using the same method described above.

Enjoy!
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