The Perfect Sourdough Bread
I didn't like the last recipe 100%, but I find the idea of using stale bread exciting. I made a mixture of the last two recipes. 10% stale bread, 10% khorasan wheat.
I also baked the bread very hot so that it had a dark crust with toasted flavors. And what can I say? This is the perfect bread for me! The crust and crumb have a great aroma and it's nice and moist. Easy to eat, it's not heavy. Perfectly fermented. This is how bread should be!
For me, it's my new go-to bread. The only problem is that I don't have any leftovers for future breads!
| Ingredient | Weight | % |
|---|---|---|
| Flour | 80g | 100 |
| Water | 80g | 100 |
| Sourdough Starter | 8g | 10 |
Levain
- Fermentation Time: Overnight at room temperature
Combine the flour, water, and sourdough starter. Mix well and let it ferment overnight on the countertop.
| Ingredient | Weight | % |
|---|---|---|
| Old Bread | 80g | 100 |
| Water | 500g | 625 |
Toasted Bread
- Toasting: One minute each side under the grill
- Cooling Time: Overnight in the fridge
Toast the old bread each side under the grill of the oven. Soak it in Water and place it in thef fridge over night.
| Ingredient | Weight | % |
|---|---|---|
| Flour | 640g | 100 |
| Khorasan wheat | 80g | 13 |
| Toasted Bread Mix | 580g | 91 |
| Levain | 168g | 26 |
| Water | 160g | 25 |
Main Dough
- Mixing Time: 10 minutes at low speed
Blend the old bread mix until you get a smooth paste. In a mixer, combine the flour, toasted bread mixture, levain, and water. Mix for about 10 minutes at low speed.
| Ingredient | Weight |
|---|---|
| Salt | 16g |
| Remaining Water | n/a |
Add Salt and Remaining Water
- Mixing Time: 5 minutes at maximum speed
Add the salt and the remaining water little by little. Increase the speed to maximum and mix for 5 more minutes.
Bulk Fermentation
- Fermentation Time: 6-8 hours with coil folds every 30 minutes for the first 2 hours.
Transfer the dough to a greased container and perform a set of coil folds every 30 minutes for the first two hours. Bulk ferment for about 4-6 hours afterwards until the dough nearly doubled.
Shaping
- After Pre-Shaping: Rest 20 minutes, than final shaping
Divide the dough into two balls and shape them with tension using a dough scraper. Let the dough rest for 20 minutes before placing them into proofing baskets.
Cold Proof
- Refrigeration Time: Overnight
Place the shaped dough into proofing baskets and let them cold proof in the fridge overnight.
Baking
- Preheat Temperature: 250°C/482°F
- Baking Time: 10 minutes at 250°C / 482°F with steam, then 35-40 minutes at 230°C/446°F
Preheat the oven. As you see in my video I'm using 2 pizza steels. There is one where the bread goes on and another one that will help to trap some steam. You can also use an upside down baking tray. I've placed another baking tray on the bottom of the oven. To create steam, put boiling water on top. Score the loaves and place them onto a pizza steel.
Add steam and bake for 15 minutes at 250°C/482°F. Then remove the second pizza steel trapping the steam and bake for another 30 minutes at 230°C/446°F.
Let the bread cool down before enjoying!
