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  • RECIPE - Sourdough For Beginners

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    Piyush Katakwar
    263 views5 pages
    This document provides instructions for making sourdough bread for beginners. It explains that all you need is a sourdough starter, flour, water, salt and time. The hands-on time is minimal. It provides a basic recipe for a country style sourdough bread using strong white and whole wheat flours, water, starter, salt and oil. The instructions include building a levain or pre-ferment, mixing, kneading, bulk fermenting, shaping, cold proofing and baking the bread over a 2 day process.

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    This document provides instructions for making sourdough bread for beginners. It explains that all you need is a sourdough starter, flour, water, salt and time. The hands-on time is minimal. It provides a basic recipe for a country style sourdough bread using strong white and whole wheat flours, water, starter, salt and oil. The instructions include building a levain or pre-ferment, mixing, kneading, bulk fermenting, shaping, cold proofing and baking the bread over a 2 day process.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    263 views5 pages

    RECIPE - Sourdough For Beginners

    Uploaded by

    Piyush Katakwar
    This document provides instructions for making sourdough bread for beginners. It explains that all you need is a sourdough starter, flour, water, salt and time. The hands-on time is minimal. It provides a basic recipe for a country style sourdough bread using strong white and whole wheat flours, water, starter, salt and oil. The instructions include building a levain or pre-ferment, mixing, kneading, bulk fermenting, shaping, cold proofing and baking the bread over a 2 day process.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 5

    Sourdough for Beginners

    Making sourdough bread is both a science and an art, but it is absolutely do-able at
    home! Taking a loaf of real homemade sourdough bread out of the oven and sharing it
    with your nearest and dearest is such a joy. All you need is a sourdough starter, flour,
    water, salt and a bit of time. The actual hands-on time is pretty minimal and it can
    easily fit around your life. You will need a good established starter though! There are lots
    of guides online for making a starter from scratch, or you can get one from a sourdough
    baker/bakery or friend, and with a bit of care it will last forever. Once you’ve got your
    hands on one you are well on your way to great bread! You can keep your starter in the
    fridge in hibernation mode until you want to bake, then take out a portion to make a
    levain and build it up to the right amount for a loaf or two with no waste. Here’s a
    traightforward recipe and an easy to follow schedule to get you started (no pun
    intended) with making your own beautiful sourdough bread at home.

    Beginners Sourdough Bread


    The following recipe is for one or two loaves of country style sourdough. The touch of oil
    helps to keep the bread nice and fresh for a few days, if it makes it that far! It is recom-
    mended that you stick to making one loaf for the first few times to build up your
    confidence and get in some practice before making a double batch. And remember to
    watch the dough instead of the clock, timings are temperature dependent.

    Recipes by Sourdough Breadsmith 1


    Baker’s
    Ingredients 1 x loaf 2 x loaves
    Percentage*

    Strong White Bakers Flour 350g 700g 90%

    Whole wheat Flour 50g 100g 10%

    Water (tepid) 250g 500g 60%

    Starter (at 100% hydration) 100g 200g 25%

    Salt 10g 20g 2%

    Oil 10g 20g 2%

    Total: 770g 1540g 189%

    * Bakers percentage is relative to the total flour


    (Weight of ingredient/Weight of flour) X 100 = %

    Recipes by Sourdough Breadsmith 2


    Schedule Step Instruction

    PREP Build 1. A day or two before you want to bake take your
    starter out of the fridge and measure 20g into a clean
    levian:
    container to form a separate levain.
    2. Add 20g flour and 20g water (100% hydration) to the
    levain and gently fold in. Cover loosely and leave it at
    room temperature.
    3. Feed your starter, leave it at room temperature for a
    couple of hours (or until bubbles form) and then put it
    back in the fridge.
    4. After 12-24 hours mix 30g flour and 30g water
    together, then fold into the levian, cover loosely and
    leave at room temperature. This can be used for
    dough anytime in the next 4-24hrs.

    Note: Double the quantities for two loaves. If you


    already have an active recently fed starter you can skip
    these steps

    Saturday Mix Dough: Mix the water into the levain, fold in the whole wheat
    flour and then the white flour until a rough, shaggy
    dough forms.

    Autolyse: Cover the dough and rest it at room temperature


    for 1 hour.

    Saturday Knead Sprinkle over the salt and mix evenly through the
    dough, then add the oil and mix on low for
    dough:
    2-4 mins with stand mixer or stretch and fold with wet
    hands for a few minutes until the dough tightens.

    Bulk Cover the dough and rest it somewhere warm for 2


    proof: hours, stretch and fold after 30 mins and again after 60
    mins, then leave to prove for the remaining hour. This
    may take longer in cooler weather. Once bubbles start
    to form on the surface and the dough has increased a
    bit in size then it’s ready to be shaped, if not give it
    another 30mins or so.

    Recipes by Sourdough Breadsmith 3


    Schedule Step Instruction

    Shape: Tip the dough out onto a lightly floured surface.


    If making a double batch divide the dough in two and
    scrape each piece into a round with a bench scraper
    and rest for 10 mins before moving on to the next step.
    Flatten and shape into a rough ball/boule by folding
    the edges in to form a square and then folding the
    corners of the square in towards the middle. Flip the
    dough over so the smooth side is up, let it rest for 20
    mins, shape into a ball again, rest for 10 mins, and then
    tighten by cupping your hands around the ball of
    dough and pulling it towards you, or by spinning the
    dough around on the spot to build tension and form a
    nice tight skin a bit like a balloon.

    Cold Place the shaped dough seam side up/smooth side


    proof: down into well-floured proofing baskets/bannetons or
    1L bowls lined with a clean tea-towel, cover loosely,
    then put on the top shelf in the fridge to cold proof for
    12-24 hours.

    Sunday Bake: Preheat the oven as hot as it will go (at least 240°C) for
    30 mins, after 20 mins place a cast iron pot or an oven
    safe glass casserole dish with a lid in the oven to
    preheat a little before putting the dough in.

    Remove the shaped loaf from the fridge, dust with flour
    and gently turn out onto baking paper seam side
    down/smooth side up. Dust the loaf with flour, score a
    shallow X about 0.5cm deep and 10cm long on the top
    with a sharp serrated knife or bakers lame, spray
    generously with water, and then carefully place into
    the pre-heated cast iron pot or casserole. Cover and
    bake for 20 mins.

    After 20 mins remove the lid, carefully spray more


    water on the loaf and inside the oven, then bake for
    another 20 mins at 220°C until the bread sounds hollow
    when tapped and the crust is nicely browned. Cool for
    at least 20mins, slice and enjoy!

    Recipes by Sourdough Breadsmith 4


    Glossary
    Sourdough Baking Terms

    Autolyze
    A step where flour and water (and starter in some cases) are mixed together and
    allowed to rest before adding the salt. This allows the flour time to fully absorb the water
    and start developing the gluten.

    Banneton
    Baskets used during the final rise/proofing of the dough to help maintain the shape and
    form.

    Boule
    Traditional bread shape resembling a slightly flattened ball.

    Bulk Proof
    The first fermentation period of the dough after mixing all the ingredients together.

    Hydration
    The ratio of water to flour in a sourdough starter or dough recipe. This is calculated by
    dividing the amount of water by the total amount of flour.

    Lame
    A very sharp double-sided blade that is used to score the tops of bread loaves in artisan
    baking.

    Levain
    A sourdough leavening agent made from a small amount of sourdough mother
    culture/starter to a larger amount of flour and water, which is used to boost activity
    before baking.

    Score
    Making shallow cuts on the surface of the dough just before baking to release steam
    and control the rise of the bread.

    Starter/Sourdough Mother Culture


    A mixture of flour and water that contains very active wild yeast, friendly bacteria, and
    organic acids that is used to leaven bread instead of commercial baker’s yeast.

    Stretch and Fold


    An alternative technique to kneading for developing dough strength where a section of
    the dough is lifted, stretched, and folded back over the dough.

    Recipes by Sourdough Breadsmith 5

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