Prep Time3 hrsCook Time1 hrTotal Time4 hrs
I was always discouraged by sourdough, mainly because of the starter. I found maintaining the starter laborious and hard. Then I found out that it can actually be stored in fridge for more than week. Additionally, with impeccable dosing of flour and water your sourdough rotation can be with no wastage whatsoever.
Trust me, it's worth it because bread doesn’t get any better than this. I usually make this in home bakery without kneading the dough with hand.
Ingredients
330 ml Water
115 g Sourdough Starter
473 g Bread Flour
9 g Salt
5 g Whole Cumin
Optional
Any optional spice, oives, seeds, whatever...
Sourdough Rotation
30 g Sourdough
60 g Flour (30g Ray Flour, 30g Whole Wheat Flour)
60 g Water
Dough has to proof for at least 12 and up to 24 hours
Directions
Kneading
1
- Load water, salt, flour, sourdough, cumin in the home bakery or mixer and combine well.
- My home-bakery is woking dough 1 hour and 50 minutes, roughly 20 minutes is kneading rest is proving.
- Proving is done in warm environment as my bakery heats the basked for prooving.
Folding
2
- This step is also called (bulk proving).
- I fold dough at least 3 times over course of next two hours.
- I’m using spatula, and pulling dough from edge to edge.
Resting
3
- This step is also called (fridge fermentation).
- After folding and proving is done I either transfer whole basket from home-bakery to fridge
- If I aim to bake in oven, I move dough to the special proving casket dusted with flour so it doesn’t stick.
- Rest in the fridge at least for 12 hours, ideally overnight. Longer the better fermentation and flavour.
Baking - Homebakery
4
- If I use home-bakery I keep bread resting for two hours in warm environment (75F) to bakery.
- I loosely cover basket with silicon lid or foil keeping 1cm gap for steam release.
- Once bread is baked (1hour) I uncover completely and let it sit for 5-10 minutes.
- It will retract a little and loosen from basket.
- Then transfer to cooling rack covering with cotton cloth until room temperature.
Reason for covering is to achieve higher temperature and moist environment which will create crispy crust. I want bread to keep as much moisture as possible so it holds for longer, more moisture longer the bread till it goes dry.
Baking - Oven
5
- Remove bread from fridge.
- Preheat oven to 450F with tray filled with water at bottom, above it rack with baking stone.
- Make sure to dust the bread with flour so it doesn’t stick to stone.
- Cold Bread from fridge is always placed on hot stone (preheated at least 30 minutes).
- I bake bread in the oven on 450F on convection mode (no fan) for 20 minutes or so till crust has formed.
- Then lower to 375F for next 20 minutes, totaling 40 minutes.
- Then transfer to cooling rack covering with cotton cloth until room temperature.
Sourdough Rotation
Feeding
6
I always keep only so much sourdough so I can make one bread of it. My usual cycle is follwing.
- I always start with 140-150g of sourdough.
- I transfer 115g in to the bread.
- That leaves me with 20-30g of sourdough.
- That is fed with 60g of flour. (30g Ray Flour, 30g Whole Wheat Flour)
- 60g of water.
That is mixed and needs to have thicker consistency but all flour needs to be all wet and mixed well.
Storing
7
- Then sourdough is transferred to fridge and rubber spring is put to measure the inital state.
- Sourdough can survive in fridge for week or even two.
- Growth of sourdough is slowed down significantly.
Before baking
8
- I pull out dough day before I bake the bread.
- Within those 12 hours sourdough will almost triple in size.
- Then you are ready to bake.
Ingredients
330 ml Water
115 g Sourdough Starter
473 g Bread Flour
9 g Salt
5 g Whole Cumin
Optional
Any optional spice, oives, seeds, whatever...
Sourdough Rotation
30 g Sourdough
60 g Flour (30g Ray Flour, 30g Whole Wheat Flour)
60 g Water
Directions
Kneading
1
- Load water, salt, flour, sourdough, cumin in the home bakery or mixer and combine well.
- My home-bakery is woking dough 1 hour and 50 minutes, roughly 20 minutes is kneading rest is proving.
- Proving is done in warm environment as my bakery heats the basked for prooving.
Folding
2
- This step is also called (bulk proving).
- I fold dough at least 3 times over course of next two hours.
- I’m using spatula, and pulling dough from edge to edge.
Resting
3
- This step is also called (fridge fermentation).
- After folding and proving is done I either transfer whole basket from home-bakery to fridge
- If I aim to bake in oven, I move dough to the special proving casket dusted with flour so it doesn’t stick.
- Rest in the fridge at least for 12 hours, ideally overnight. Longer the better fermentation and flavour.
Baking - Homebakery
4
- If I use home-bakery I keep bread resting for two hours in warm environment (75F) to bakery.
- I loosely cover basket with silicon lid or foil keeping 1cm gap for steam release.
- Once bread is baked (1hour) I uncover completely and let it sit for 5-10 minutes.
- It will retract a little and loosen from basket.
- Then transfer to cooling rack covering with cotton cloth until room temperature.
Reason for covering is to achieve higher temperature and moist environment which will create crispy crust. I want bread to keep as much moisture as possible so it holds for longer, more moisture longer the bread till it goes dry.
Baking - Oven
5
- Remove bread from fridge.
- Preheat oven to 450F with tray filled with water at bottom, above it rack with baking stone.
- Make sure to dust the bread with flour so it doesn’t stick to stone.
- Cold Bread from fridge is always placed on hot stone (preheated at least 30 minutes).
- I bake bread in the oven on 450F on convection mode (no fan) for 20 minutes or so till crust has formed.
- Then lower to 375F for next 20 minutes, totaling 40 minutes.
- Then transfer to cooling rack covering with cotton cloth until room temperature.
Sourdough Rotation
Feeding
6
I always keep only so much sourdough so I can make one bread of it. My usual cycle is follwing.
- I always start with 140-150g of sourdough.
- I transfer 115g in to the bread.
- That leaves me with 20-30g of sourdough.
- That is fed with 60g of flour. (30g Ray Flour, 30g Whole Wheat Flour)
- 60g of water.
That is mixed and needs to have thicker consistency but all flour needs to be all wet and mixed well.
Storing
7
- Then sourdough is transferred to fridge and rubber spring is put to measure the inital state.
- Sourdough can survive in fridge for week or even two.
- Growth of sourdough is slowed down significantly.
Before baking
8
- I pull out dough day before I bake the bread.
- Within those 12 hours sourdough will almost triple in size.
- Then you are ready to bake.