Simpler Sourdough Guide

I am making this new version for a new flour that I have that does not allow much hydration.

Day 1

    Levain

  1. Night before: feed starter 1:5:5.

Day 2

    Dough

    Mix & ferment

  1. Next morning (~12h): mix levain, water, flour, salt.

  2. Rest for 30 minutes.

  3. Knead on the stand mixer (vel 2/7) for 5 minutes or until reaches 24c.

  4. Do a few folds to build strength, spaced by 30 minutes.

  5. Cold ferment until volume increases by ⅔ or up to two days.

Proof and Bake

  1. Pre-shape into ball and rest for 30 minutes.

  2. Shape, place on basket, rest for 10 minutes and stitch.

  3. Bake at 230c in a pre-heated dutch oven for 20min with lid, 30min without lid.

  4. Rest for 2 hours before slicing.

Course🥖Baking

Diets🌱Vegan...

Category🍞Bread

CuisineArtisan

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 4h

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