** If you are new to the bread making process, we suggest looking at these instructions for more in-depth directions**
The Way of the Sourdough
There are TONS of ways to make a loaf of sourdough, if you watch two different videos about sourdough, you'll find they probably do some steps differently than each other. The key is to find what works for you! This recipe is what I have found works for me. Bread has a ton of variables that you can tweak, from protein content, to hydration %, to how long it's left to ferment and how it's shaped. Stick with it and you'll learn how to make great bread for a fraction of the store price and with relatively little work at all.
Notes (please read!):
Have a scale! Cooking by weight is easy, and has more consistent results than using cups and such for measurement. Before you can begin baking, you need to make your sourdough starter, if you don't want to make your own starter, contact JSA cookbook and ask for some of my starter, i made my starter two years ago and it's still going strong! This video here gives a good lesson on how to make your starter. I only keep enough starter for this recipe, 320g, the tiny scraps left in my sourdough jar are enough to repopulate my starter when feed it right after using it for the dough. Another youtuber i find very helpful is The Bread Code, you can find all sorts of stuff there if you want to go deeper into sourdough.
Tips (also important):
When you're working with your dough, have a bowl of water nearby so you can lightly wet your hands, the water will make the dough stick to your hands less.
Ready in: 8 hours
Makes: 2 loaves
Difficulty: Easy
INGREDIENTS
800 g flour
460 g lukewarm water
10g sea salt
320 g sourdough starter
rice flour for dusting
PREP
You need to have your sourdough starter ready to go (see Note above)
A razor blade, or a knife LITERALLY as sharp as a razor blade
A bowl and hand towel handy for preshaping
2 baking sheets/ flat bottomed oven-safe metal/stone things
INSTRUCTIONS
The Ooey-Gooey. Stir all ingredients together but add the starter last. Mix it together until it looks homogenous, if it's not coming together after 5-8 mins of mixing, let it sit for 10 min and then mix till homogenous. To help see when the "bulk fermentation" is done, take a small hunk of the dough and put it in a clear container so you can see when it doubles in size. Something small but easy to see change in volume like a tiny mason jar works well. This is not necessary but helps to tell when the dough has finished the bulk fermentation. Make sure to keep your dough in a big pot or something that will prevent it from drying out, i use a stockpot and just cover it up when I'm letting it rest.
Dough origami. After an hour has passed, put your dough on a table with about 4x3ft of space. Do not flour the surface, the dough will stick to the table and make it easier to work with. Stretch the dough out into a rough rectangle as thin as it can go, if your dough begins tearing, stop trying to stretch that side. Once you have your dough rectangle, fold in thirds lengthwise, bringing the edges into the middle like you would fold a piece of paper hot dog style. Then fold it in thirds again so it makes a vague square shape, and roll into a ball using the technique shown here.
Like my dough strength gains bro? Every hour do a coil fold until the dough hunk you separated roughly doubles in size or until about 6-7 hours have passed. This will depend on the protein content of your flour, mine has about a 75% increase instead of 100%. The time till your dough is ready to be preshaped differs for everyone usually based on the temperature of your house. I find the dough is ready when it starts to have little bubbles forming evenly on the top.
Things are finally shaping up. Once the dough roughly doubles or the hours have passed you want to shape the dough as shown here and store it for preshaping as shown here. Use a hand towel that has as few fuzzy bits as possible. If it has a lot of fuzzy bits or you don't put enough flour, it might stick and be a hassle. Leave it like that until it passes the finger poke test, 45 min - 1 hr. [If you're somewhere around here and your dough is looking like goop and cant hold its shape, its likely its been overfermented, the only way to salvage it is to bake it ASAP]
Chill out g. Doing this step lets you pause the fermentation while your oven preheats but this step is optional. Put in the freezer for about 40 mins. This also makes it easier to score before baking. Put in the freezer for about 40 mins.
Time to get lit. Preheat oven to 500 F and put an upside-down baking sheet on a rack and another baking sheet on the bottom or an oven-safe ceramic dish on the bottom that can handle the heat shock of having boiling water poured in, (i used pyrex once and it shattered when i poured the water in)
This S#@t is fire. Take the sheet out of the oven, close the oven to prevent heat loss, put the bread on it, and cut it with a razor blade in whatever pattern you want, if you don't cut it, it will "explode". Put it in the oven, put a cup or so of boiling water in the pan you're using at the bottom for steam, and cook for 20 minutes. After 20 min open and close the oven to get rid of the steam and set the oven to 450 F, bake until it looks golden brown enough for you, about 10 min.
Enjoy!
Great oven spring sourdough Very little oven spring sourdough
When you eat something with bread you made.
What your bread should sound like. (Turn down your volume)
So you want to make bread?
If you want a step by step breakdown of the process
Stir flour water and salt together for a few seconds and then add starter
Bring it all together, once it's roughly together turn it out onto the counter and begin kneading, don't add flour if it's sticky, work with it until it becomes supple, a dough scraper helps a lot. You can knead by hand or using a paddle attachment in the mixer. (It will look more supple and use the windowpane technique as described in the video to determine when it's ready.)
Make into a ball and let rise in a bowl for 3 hours.
After 3 hours put it on the counter and knock the air out of it, then form into a ball and cut in half so that you have 2 balls of dough.
Using minimal flour, tighten the dough’s surface by putting your hand in front of it and pressing down hard while dragging it towards you, the surface of the dough should tighten, making the top supple, (see video)
Using either a proving/ rising basket or a bowl with a hand towel, flour the basket or the towel and put one ball of dough in SUPPLE SIDE DOWN , the second ball requires another bowl.
Let prove for another 3-3 1/2 hours. You can also prove it overnight in the fridge
After it's risen a second time, preheat your oven to 450°F with either your baking vessel or bottom of a baking sheet inside.
Once preheated, take the pan out and dust lightly with some cornmeal/ flour. Flip the dough that has risen into the dusted pan and then score the top with a razor with whatever pattern you’d like, this helps enable rising
IF using a closed baking vessel, spray a little water in before closing and putting in the oven.
If using a closed baking vessel, bake for 25 min then remove lid and bake for another 25 min. Check bread and remove from oven, you're done!
IF using a pan, put another pan beneath and put some hot water in it to give the bread some steam.
If using a pan or something that is unsealed, bake for 30-35 min, check bread and remove from oven when done. Enjoy!
Comentarios