Sourdough Bread: A Step-by-step Guide

🌱 Vegan Friendly | Time: 10h - 22h | Contains Gluten


A detailed documentation of how to go about making an amazing loaf of Sourdough Bread!


TIME REQUIRED:

First Proof: 2 to 4 hours

Stretch & Fold: 1 hour

Second Proof: same day - 2 to 3 hours, or overnight - 8 to 12 hours

Bake time: Dutch Oven method - 50 minutes (25 mins with lid on, 25 mins without lid); direct oven bake - 30 minutes

TOTAL TIME: Between 10 to 22 hours


Ingredients:

  • 450gm Flour (250gm whole wheat flour + 200gm all-purpose flour) or Bread flour

  • 16gm Vital Wheat Gluten (in case you don't have bread flour)

  • 10gm Table Salt

  • 280gm Water

  • 125gm Sourdough Starter


Directions:

  • Step 1 - Mix flour, gluten powder, and salt. Add water and sourdough starter. Work into a knead, till you have a well-kneaded ball of dough.

  • Step 2 - Let it rest for 2 to 4 hours at room temperature, covered with plastic wrap, or a tea towel. Next, start the process of stretching and folding. 4 sets of stretches and folds, in 15-minute intervals.

  • Step 3 - Before the 4th stretch and fold, prepare a proofing basket with a tea towel, and dust it generously with all-purpose flour or rice flour. Once the proofing basket is ready, turn over your dough onto the countertop, and shape the dough in the desired shape. Flip the shaped dough into the proofing basket, and dust it well again with flour.

  • Step 4 - Let the dough proof for another 2 to 3 hours and bake it, or alternatively do an overnight proof in the refrigerator for 8 to 12 hours before baking.


Baking instructions:

  • Step 1 - Preheat a dutch oven for 15 to 20 minutes at 250°C. If you don't have a dutch oven, simply preheat your oven to 250°C.

  • Step 2 - Prepare a piece of parchment paper and flip over your bread onto it. Score the bread (cut across it) in order to let it expand properly in the oven as it bakes. You can optionally draw some designs into the bread if you wish.

  • Dutch Oven: If using a dutch oven, bake for 25 minutes at 250°C, then take the lid off, and bake for another 25 minutes at 200°C.

  • Direct Oven: If baking directly in the oven, bake for 30 minutes at 250°C and place a small oven safe cup of water to create some steam in your oven as your bread bakes.

  • Transfer to a cooling rack and let the bread cool for at least 1 or 2 hours before cutting into it!


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