I have been trying many recipes and watching many videos trying to bake a perfect sourdough with no success, until I did it.
Discover with me the secrets of baking and make a perfect loaf on your first attempt.
Full recipe from a true beginer. Enjoy the journey of baking for the first time and discover your new hobby.
✨🫶🏼 🍞 🥖 🥯
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Books recommendation:
* Mastering Bread by Marc Vetri and Claire Kopp McWilliams
* Artisan Bread in five minutes a day by Jeff Hertzberg and Zoë François
Videos that inspired and helped my baking:
* Ballerina Farm
ua-cam.com/video/gTHKEOTF5nA/v-deo.htmlsi=W-mX0d69Hhemd6lE
* Sourdough Enzo
ua-cam.com/video/PUAADqTgKxE/v-deo.htmlsi=Epqck6dTKet4IwpE
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Full recipe:
Ingredients:
- [x] 360 g of water room temperature
- [x] 10 g salt
- [x] 100 g active sourdough starter
- [x] 75 g of whole wheat flour
- [x] 425 g white bread flour
Procedure:
- [ ] In a bowl mix water with sourdough starter with a fork until its milky and bubbly. Add salt and keep mixing with fork. Add whole wheat and keep mixing with fork. Add white flour and start mixing with hands until all the ingredients are well combined and the dough looks shaggy. Cover the bowl and let it rest for 45-60 min.
- [ ] After 45-60 min, wet hands and preform stretch and fold from all the sides and rotate the dough so the smooth part is on top. Cover bowl and let it rest for 30-45 min.
- [ ] After 30-45 min, wet hands and perform coil fold, lifting up the dough from the middle let one side lift up and tuck under, same with other end, and repeat with all four sides. Cover dough and let it rest for 60-90 min
- [ ] After 60-90 min perform second coil fold, following the same procedures as before. Cover dough and let it sit for 60-90 min.
- [ ] After 60-90 min perform third coil fold, following the same procedures as before. At this point the dough should be tighter. Cover dough and let it rest until it doubles in size from the beginning. (About 60-90 min)
- [ ] After the rest, it’s time to pre-shape the dough. With wet fingers knock the bubbles off the dough, then fold the dough to itself to create tension then pull it towards your front and back. Then, let it rest on the counter covered up for 30-45 min.
- [ ] Now it’s time to shape the dough, spread some white flour on top of the dough and flip it over with help of a spatula or a scraper. Stretch forming a square with the dough and make the folds to itself to create even more tension. Right it up and place it in a proofing basket with a linen under and let it sit for 30-45 min.
- [ ] Perform a final stitch to itself on the bottom to keep the dough tight. And cover. Place in the fridge for 12-24 hrs.
- [ ] Take out of the fridge and place on a piece of parchment paper while pre-heating the over at 450F.
- [ ] Bake for 30 min
- [ ] After done, wait about 40 min until it cools off before cutting
- [ ] Enjoy your master piece!✨🍞
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iPhone 14