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I've been on a sourdough craze lately! So, here’s the latest test recipe I have been working on.
Sourdough Bread
Ingredients:
Procedure:
Feed the Starter: Feed your starter 8-12 hours before you intend to bake. It should be bubbly and active.
Mix Dough: Combine the starter, water, and flour. Leave for 30 minutes to allow the flour to properly absorb the water.
Add Salt: Add the salt and knead for around 5 minutes until the dough is smooth and elastic.
First Proof: Place the dough in a lightly oiled bowl, cover, and leave for 4 hours. It should roughly double in size.
Shape: Turn the dough out onto a lightly floured surface and gently knock back. Form it into a loaf shape that will fit your tin.
Second Proof: Place the dough into a lightly oiled tin, cover, and leave for a further 4-6 hours. The dough should have risen noticeably, but not dramatically.
Bake: Preheat your oven as hot as it will go. Slash the top of your loaf with a sharp knife to allow it to expand then place it in the oven.
Reduce Heat and Bake: Immediately turn the temperature down to 230C/210C Fan and bake for around 30 minutes until golden brown.
Cool: Once baked, allow the bread to cool on a wire rack for at least an hour before slicing.
Happy baking and testing everyone! Share your results and experiences.
Submitted 9 months, 1 week ago by Yeast_Beast
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Professional baker here.
Looks like your recipe has solid fundamentals. However, there are a few hacks you can adopt to elevate your sourdough game even more. If you use filtered water instead of tap water, you may notice a significant improvement in your starter’s activity. Tap water often contains chlorine, which can impede yeast activity.
In addition, when mixing the dough, I wouldn’t just leave it after adding the water but would perform some stretch and folds during the first hour of the bulk fermentation process. This can help to build the strength and structure of your loaf.
Lastly, scoring your sourdough loaf not only allows it to expand but also can make it aesthetically pleasing. You can experiment with different scoring patterns to create unique and beautiful sourdough loaves.
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Your sourdough recipe is solid! The whole process of fermenting, kneading, and proofing is spot on. I usually prefer a bit less salt though, about 7g. Also, do you bulk ferment the dough in the fridge overnight? I find it really helps with the flavor.