ingredients:
- 60g sourdough starter
- 30g bread flour
- 30g water
- 300g water @ room temp
- 310 g bread flour
- 80 g whole wheat flour
- 8 g salt
- a little water
**** The ingredients will be listed again @ below ****
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- 60g sourdough starter
- 30g bread flour
- 30g water
1. Mix everything together and start at room temperate for overnight.
2. Discharge 60g of sourdough starter back to sourdough on the next day morning.
- 300g water @ room temp
3. Mix the sourdough into the water.
- 310 g bread flour
- 80 g whole wheat flour
4. Mix all the flour with the sourdough water until no dry flour.
5. Rest for 20 mins.
- 8 g salt
- a little water
6. Combine the salt with little water to the dough until it all mix.
7. 1st Proof: Sketch and fold the every 30 - 45 mins. Once the dough can hold a poke, it's ready. About 3 - 4 hrs.
8. 1st Shape: Flour on the table, fold 4 sides and corner to the middle. Flip it over and cover. Rest for 10 - 30 mins.
9. Final Shape: Flour on the table, use the bench scraper to flip the dough over, seam side up. Starting from the top, tuck the right side to the centre, holding it in place while you bring the left side to the centre overlapping with the first. Repeat this side to side stitching until reach the bottom of the dough. Roll the bottom toward the centre, repeating as necessary until the seam is facing down, tucking to create tension. Flour the top of the loaf.
10. Coating inside of the proofing basket with flour. Use bench scraper to pick up the dough and flip it over, sam side up.
11. Final Proof: Cover the basket with cloth for 3 - 4 hrs at room temperature. It should like a water ballon. Or put in a plastic bag and place in the refrigerator for 8 - 24 hrs.
12. Remove the loaf from refrigerator about 1 hour before to bake.
13. Preheat a Dutch oven to 480F on the middle rack for 20 mins.
14. Carefully flip the loaf onto a parchment paper with seam side down.
15. Sprinkle a little flour onto the surface.
16. Score the top of the loaf with a razor blade about 1/4" deep to allow the loaf to fully expand.
17. Bake with the lid on for 20 mins.
18. Change the oven to 470F. Add a baking pan under the Dutch oven. Remove the lid, bake for another 15 - 20 mins. Spray water during baking.
19. Cool completely on the a wire rack before slicing.
Notes 1:
If using Lekue silicon bread maker mold (can't bake higher than 428F) to bake:
13. Preheat oven to 425F.
14. Bake the dough in the mold with bread maker mold closed for 20 minutes.
15. Open the bread maker mold and continue bake for 30 minutes.
16. Remove the bread from bread maker mold and bake for 10 minutes.
17. Cool completely on the wire rack before slicing.
Notes 2:
Wash the top before bake:
with water - will have crusty top
with egg white - will have soft and shinny top
with butter - soft and butter smell
nothing on top - dry and doubt colour
Understand sourdough more:
- Sourdough can be not sour. If the sourdough starter is feeding frequency, it will reduce the sour taste. And salt can help to reduce the sour taste, too. So the salt is used more than the other bread recipe.
- If want to have sour taste, let the sourdough starter ferments longer before use it.
- For my experience, I keep the sourdough starter in the refrigerator but I will use it every week for my hokkaido milk bread, hong kong style egg waffle, Belgian waffles, BBQ flavour waffles, soufflé's pancake, fluffy pancake, banana bread, etc. I will put it @ room temperature and feed it about an hour before I use it. That keep my sourdough starter baking don't have sour taste.
note: delicious lunch with egg salad sandwich or tuna salad sandwich. And perfect snack with garlic butter toast!
Ref: https://food52.com/recipes/80565-table-loaf; https://www.sourdoughu.com/sourdough-university