HOW TO MAKE SOURDOUGH BREAD
I've been baking sourdough bread since I left Poland for Australia and wasn't able find good bread in any given bakery.
Below you will find a description of a method, which I have been following and which allowed me to get the best results.
All credit goes to Kristen from fullproofbaking
This is just a rundown of her method put down in easy to follow steps.
Ingredients
Recipe:
- 70g whole wheat flour
- 255g bread flour
- 253g water
- 75g active sourdough starter (20%)
- 7g sea salt (2%)
Video
STEP BY STEP GUIDE
Autolyse
Levain
Sea Salt
Fold
Lamination
3 x coil fold (strech and fold)
Shape
Proof
Bake
Gently mix the flour and water and let it rest for 2 to 4 hours.
Mix in your starter and leave for 30min.
Add the sea salt, mix and leave for another 30 min.
Lift the dough with two hands, stretch and fold in half. Let it rest for 30min
Turn the dough out on your workbench and see how much you can stretch it. After you stretched it into all directions fold it like a bed sheet. Return into your container.
Lift the dough, strech and fold. Rotate 180° - stretch and fold. Let rest for 30min between each coil fold.
Turn out the dough on your workbench and shape into a boule or batard.
Place your shaped dough in a proofing basket (ok to use a plastic colander lined with a kitchen towel) and put in the fridge overnight.
Preheat oven as hot as it goes. I'd recommend using a dutch oven or a cloche.
Bake for 50min - 1h