From Start to Finish: My Sourdough Process Explained

Ultimate Sourdough Recipe with Multigrain Flour and Flaxseed

Get ready to bake an amazing sourdough loaf with a perfect crust and delicious crumb. Here's a detailed, easy-to-follow recipe that incorporates multigrain flour and flaxseed for extra flavor and nutrition.

Ingredients:
260g Garofalo Farina W350
140g Conad Farina 7 Cereali (Multigrain Flour)
265-300g Water (start with 265g and add more if needed)
70g Sourdough Starter (active and bubbly)
13g Salt
Flaxseed (optional, add to taste)

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Instructions

1️⃣Fermentolyse:

In a large mixing bowl, combine 260g Garofalo Farina W350 and 140g Conad Farina 7 Cereali.
Add 265-300g of water (start with the lower amount and adjust as needed). Mix until all the flour is hydrated and no dry spots remain. Cover the bowl and let the mixture rest for 1 hour. This process helps to fully hydrate the flour and develop the dough's structure.

2️⃣Add Salt & Mix:

After the rest period, sprinkle 13g of salt over the dough with a splash of water. Incorporate the salt into the dough using your hands, pinching and folding the dough until the salt is evenly distributed. Cover and let it rest for another hour.

3️⃣Stretch & Folds:

Perform 2 sets of stretch and folds, 45 minutes apart. To do this, gently lift one side of the dough and fold it over to the opposite side. Rotate the bowl and repeat on all sides. This strengthens the gluten network.

4️⃣Coil Folds:

Do 2 coil folds, spaced 30 minutes apart. Gently lift the dough from the center, allowing it to coil over itself as you lower it back into the bowl. This helps build further structure without tearing the dough.

5️⃣Bulk Fermentation:

Let the dough rest until it doubles in size. The time needed for this will depend on the temperature of your environment but expect around 3-5 hours. The dough should look puffy and show some bubbles on the surface.

6️⃣Pre-Shape & Bench Rest:

Turn the dough out onto a lightly floured surface and pre-shape it into a round. Let it rest for 15 minutes, uncovered. This allows the dough to relax and makes final shaping easier.

7️⃣Final Shape & Cold Proof:

Perform the final shaping of the dough. Shape it into a tight boule or batard, creating tension on the surface.
Place the shaped dough into a proofing basket lined with a floured cloth, seam-side up. Cover and place it in the fridge overnight for a cold proof. This slow fermentation develops deeper flavors.

8️⃣Bake:

The next day, preheat your oven to 250°C with a Dutch oven inside for at least 30 minutes. Carefully transfer the dough from the proofing basket to a piece of parchment paper, then place it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and continue baking until the crust is a deep golden brown, about 10-20 more minutes. Let your bread cool completely on a wire rack before slicing. This ensures the interior sets properly.

Optional:
If you like, add flaxseed to your dough during the initial mixing stage for a delightful crunch and extra nutrition.

Enjoy your beautifully crafted sourdough with a perfect oven spring, thanks to this detailed process!