Directions: |
Directions:Sourdough Bread-3 STEP process.
The most important step in making sourdough bread is having a good Sourdough Starter. If you do not have a starter, you will need to make your own... This is about a 8-10 day process, but once you have created a starter it will last for a long time.
FYI Some starters have been used for 100Yrs!
Take care of your starter by storing it in the refrigerator. keep it in a jar with a tight lid and "feed it" periodically at least once a week.. this will be explained later.
If you have a sourdough starter go to STEP 1.
THE STARTER-. Preliminary step needed before making bread (10 days)
Day1-4
Create the starter with 75g of bottled water or well water and 75 g of flour (half white bread flour and 1/2 wheat flour). Let the starter sit on top of the fridge in a loosely covered Ball™ canning jar (1 pt jar) for 4 days stirring daily. (you should notice the starter expanding after a few days, and have an acidic "yeasty" bread dough smell)
Day 5
On the 5th day you will start feeding your starter. try to feed same time each day.
feed in the morning (takes 5 minutes)
You will need another Ball Jar...add 25 g of the starter, 50 g wheat/white flour, 50 g water (1-2-2 ratio). stir mixture, and let it sit loose lid on top of fridge for approx 24hrs.
***What to do with the rest of "old starter".... DO NOT DISCARD IN SINK.... it will clog it up. (You can save the extra starter by collecting it daily in a Tupperware container with lid and putting it in the fridge.... makes great pancakes... or discard in the garbage.)
Clean utensils with paper towel to remove as much starter as possible.
Day 6
you should notice the starter is bubbly and has "grown." Feed the starter using the same process1-2-2 ratio. (if saving extra starter place in your tupperware container) Continue "Feeding" your starter for 3 or 4 more days.
Day 8 - 10 Starter may be ready.
You will know when the starter is ready when it doubles in volume in ~4hrs. at this point it may be strong "yeasty" enough to make bread. try "float test." Take a small scoop of starter and put it in a glass of water, if it floats you are ready for step 2.
***Remember to feed your starter at least 4-6 days. If you do not "feed" it long enough, the starter may have not created enough enzymes to cause your bread to rise.
Once your starter is complete, you will have enough to make bread, and have extra to store for later.
Store your starter in a tight covered container (I keep it in the Ball Jar) in the Refrigerator when not in use. It will last for a week untouched, but by feeding the starter weekly it can be "reactivated" to use for another loaf of bread, or you can create as much starter as you want to save or share with your friends and family)
STEP 1 Bread Making and Bulk Fermenting prep (1-2 hrs).
Bulk Fermentation (8-10 Hrs)
Making bread will take 2 days. Most time is letting the dough sit and ferment. after preparing the dough it needs to sit for 8-10hrs to rise this process is called Bulk Fermentation. It then needs to sit in a Benetton Proofing Basket for 24hrs in the refrigerator... Hint: If you make and prep the dough in the evening, you will be able to bake it the next(36hr) morning.)
On the day I am making bread, I want to make sure that I have an active starter.
I will usually feed a portion of the starter 5-6 Hrs. in advance. Use a 1-2-2 ratio.
1 part starter 25g, 2 parts flour(wheat/white) 50g , 2 parts water 50g
****Save your extra starter in fridge to be fed later to make more bread****
Bread Making The way I Do It
Recipe (Single Loaf)
Flour Weight (500g total)
Bread Flour (or All Purpose) 450g
Wheat Flour 50g
Water(bottled) 375g
Salt 10g
Starter(15%) 75g
The dough can be mixed by hand or you can use a stand mixer (faster and easier)
I combine all dry ingredients in a separate bowl. I weigh the starter in the mixing bowl then add premeasured water. stir the water and starter together to create a watery mixer. I add the dry flour salt mix and give it a few stirs to roughly combine the ingredients. Using the stand mixer with a dough hook, I mix for about 1 min on Low..setting 1 on my mixer.. or until all ingredients are combined. I have the mixer knead the dough for about 4 minutes on Setting 2 (Low).
**Discard as much of the dough stuck to utensils and containers in the trash. Try to clean them off with paper towels with as small amount of dough going down the sink drain as possible**
Scrape the dough into a large bowl cover with lid or I use saran wrap. let it sit for 15-20 min. This is a high hydration mix, so the dough stays pretty sticky throughout the whole process. Before working the dough, I wet my hand in a container of water to keep the dough from sticking to my hand too much. I then do 6-8 stretch and folds (lift edge of dough 12-15 inches high and fold down over top of dough. spin bowl 1/4 turn and repeat in the bowl. cover and let the dough rest for 15-20 min and repeat the process one more time of 6-8 stretch and folds. I have found the dough stretches more the 2nd time.
After this process, scrape the dough into a PREGREASED clear glass bowl( i have used Olive Oil or spray) to "bulk ferment." This is an important process in which the dough will rise and double in size. Mark the side of the container which shows the original height of the dough with a piece of tape. Cover with saran wrap and let sit 8-10 hrs. or overnight.
STEP 2 Banneton Proof prep (10 min).... Banneton Proofing- Fridge (24 Hrs)
In the morning (8-10 hrs. later), dump dough onto a lightly floured silicon baking mat. With a dough scraper (or floured hands) work the dough into a ball-like shape. ( I slide/roll it around for about 30 seconds. (The dough is still fairly loose)
Gentilly Lift the dough into a linen lined, floured (rice flour, non gluten flour) Banneton Proofing Basket. The basket goes into a grocery bag with the opening tightly closed and then set into the refrigerator for 24Hrs or longer...it will last up to 48 hrs. (I have used a floured pastry cloth and colander for the Proofing Basket)
STEP 3 Baking Day (1 Hr)
Preheat oven to 500º with a Dutch Oven inside (I have a 5quart Lodge™ Cast Iron)
give the Dutch Oven 20-30 min to heat up. Reduce heat to 450º for baking. Place a sheet of parchment paper over the dough in the Banneton. With your hand on top, flip the dough out of the Banneton onto the parchment paper into the palm of your hand. set on counter.
***With a Scissors make several slices 1/2 inch deep, end to end across the top of the loaf (this will force the bread to expand at these points...if this step is skipped your bread may "crack" out the sides of the loaf.
Place the parchment paper and dough into the Dutch Oven and bake covered for 20 minutes.
Remove the Dutch Oven lid and bake for 20 more minutes. Remove the loaf from the oven and let it cool on a baking rack. Enjoy with Butter and Jam! |
This recipe for Sourdough Bread is from