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RESIPE ⬇️
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SOURDOUGH BREAD
For sourdough starter:
50 g of starter
50 g of bread flour
50 g of water.
⏰Leave the starter for about 4 hours until has doubled or tripled in size
For the dough:
– 180g bread flour
– 70 g whole wheat flour
– 150 g sourdough starter
– 7 g salt
– 245 g water
1) Mix flour and water and leave for about 1-2 hours for autolysis or leave for overnight autolysis in the refrigerator.
2) When the starter reaches its peak, add it to the dough. Knead the dough for about 5 minutes.
3) Add salt and extra water if necessary. Knead the dough for about 5 minutes.
Rest 30-40 min.
4) 1-st coil and fold
Rest 30-40 min.
5) 2-nd coil and fold
Rest 30-40 min.
6) 3-rd coil and fold
Rest 30-40 min.
The dough should rise and be filled with air.
7) Shape the dough into a smooth, taut roll.
8)Let the dough rise in the fridge overnight
Next morning:
9) Preheat the oven with cast iron at 240°C ( 460°F) ~ 40 min.
10) Take the dough out of the frige, score it with the scoring lame. (I score this loaf after 5 minutes of baking. You can cut before baking or just like me🫶🏻)
11) Bake the bread in a preheated cast iron with a lid on for 20 minutes at 240°C (460°F) and 15 minutes with a lid off at 200°C (400°F) until golden brown 🤍
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My dough was fermented at 25°C (77°F). If your room temperature is warmer then fermentation will take less time, if it is colder then it will take longer.
Water may be needed more or less, depending on the flour you use
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