Wednesday, 29 April 2020 20:07

Basic Sourdough

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Basic Soirdough
Makes 2 loaves at ~800g each

1. Prepare levain:
120g (1cup) ​Flour
120g (1/2 cup) ​Water at ~80F
40g (2 ½ TBSP)​ liquid starter
​Mix until smooth. Cover and let it ferment at room temperature for 12-18 hours.
When the sourdough is matured, it should smell like yogurt and have a jiggly consistency with a lot of bubbles on top.

2. Mix final dough:
800g (6 ½ cup) ​Flour
580g (2 ½ cup) ​Water at ~90F
18g (3 ¼ tsp) ​Salt
240g​​ Levain 
Mix until combined.
DDT 78-80F.
3 hour first fermentation.
2 fold - one fold after each hour.
Divide in half, and preshape into 2 rounds.
Rest for 20 min.
Final shape into a round, and place seam side up in a dusted basket.
Proof at RT for ~1 hour and retard in refrigerator. 
Baking
Take the baskets out of the refrigerator 1 hour before baking.
Preheat the oven: 450-480F for convection oven / 480-500F for non-convection oven. 
Bake for 20 min with the lid on, remove the loaf with the Dutch oven and continue baking for 20 more min.

EXTRA: Variations
• Sprinkle some sesame seeds or rolled oats in the basket before placing the dough. The seeds and oats will stick on the crust and add a nice crunch.
• Substitute 100-200g of flour in the final dough with whole wheat or other whole grain flour. Add a splash more water, as whole grain flours absorb more water.
• Fold in ~300g of one or a combination of following: toasted nuts (walnuts or pecans), dried fruits (raisin, cranberry, fig, apricot), pitted and rinsed olives.

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