Sourdough Bread

Sourdough Bread (w/ beer)

Dough

  • 471 g bread flour
  • 118 g whole-grain spelt flour. Any whole-grain flour will work
  • 459 g water
  • 14 g salt
  • 117 g sourdough starter
  • Rice flour (opt) for banneton steps

Cheddar Jalapeño Sourdough Bread Additions

57 g pickled jalapeños, chopped
160 g cheddar, finely cubed
4 g chives

Beer Sourdough Bread

For an intriguing flavor profile, replace water with lager beer!
You may need to add more water if the dough is raggedy.

Mix dough

  • Add 471g bread flour, 118g whole-grain spelt flour, 14g salt to a bowl.
  • Mix the ingredients with your hand until they are all incorporated.
  • Add 459g water and 117g mature sourdough starter to the bowl.
  • Mix the dough until there is no dry flour left.
  • Let the dough rest for 1 hour to let the gluten network start forming.

Bulk fermentation

  • Perform a set of stretch and folds (4, one for each side). Let the dough rest for 30 minutes.
  • Perform a set of stretch and folds. Before each fold add ¼ of the cheddar, jalapeños and chives. Let the dough rest for 30 minutes.
  • Perform a set of stretch and folds. Afterward, perform a windowpane test and see if the gluten is well developed. If it is, move the dough to a see-through bulking container, where you can monitor the growth and let the dough grow 25%. If not, add more sets of stretch and folds until it passes the windowpane.
  • It might take the dough 4-5 hours at room temp to rise.

(DON’T FORGET TO PRESHAPE AND REST THE DOUGH BEFORE FINAL SHAPING AND BANNETONS)

Divide and preshape

  • Divide the dough into two equally sized pieces. (for baking two smaller boulés)
  • Preshape both pieces of dough into balls. Let them rest on the counter for 20 minutes.

Final shape

  • Prep banneton: put tea towel in, lightly dust with rice flour.
  • Stretch / fold and flip the dough. Shape the two balls into batards and put them in the proofing basket (or one there, and the other in a glass bowl lined with floured towel)
  • Put the proofing basket in a plastic bag (or cover tightly with plastic wrap) and put them in the fridge to “retard” (ferment very slowly) for at least 8 hours, up to 48 hours.

Bake

  • Preheat your oven to 230°C/450°F including your favorite baking vessel (cast iron pot, pyrex dish or whatever) and a baking steel/stone. Let it heat for at least 30 minutes after it hits the temperature. For me, the pizza steel and the Le Creuset French oven worked great.
  • Take out one of the doughs and sprinkle rice flour on the bottom of the dough.
  • Flip the dough out onto your pizza peel.
  • Using a brush or your hands, remove any rice flour left on the top of the dough.
  • Score the dough with whatever pattern you’d like. (see #1)
  • Add the dough to the oven and put the baking vessel over top (i.e. cover dough with upside-down French oven; see #2)
  • Bake for 20 minutes.
  • Open the oven and remove the vessel (see #3).
  • Bake uncovered until the bread is done – around 20 minutes, but may take longer or shorter. This process helps crisp the crust. Some bakers open the oven door a little for the last 5 m (see #4).
  • Bake the other bread the same way and let them cool off completely before serving (see #5).

Classic Sourdough Boule with a fancy pattern!

Photo and cinematography by smboro

Sourdough Bread

  • Difficulty: medium
  • Print

Ingredients

  • 471 g bread flour
  • 118 g whole-grain spelt flour. Any whole-grain flour will work
  • 459 g water
  • 14 g salt
  • 117 g sourdough starter
  • Rice flour (opt) for banneton steps

Directions

  1. Mix dough
  2. Add 471g bread flour, 118g whole-grain spelt flour, 14g salt to a bowl. Mix the ingredients with your hand until they are all incorporated. Add 459g water and 117g mature sourdough starter to the bowl. Mix the dough until there is no dry flour left. Let the dough rest for 1 hour to let the gluten network start forming.
  3. Bulk fermentation
  4. Perform a set of stretch and folds (4, one for each side). Let the dough rest for 30 minutes. Perform a set of stretch and folds. Before each fold add ¼ of the cheddar, jalapeños and chives. Let the dough rest for 30 minutes. Perform a set of stretch and folds. Afterward, perform a windowpane test and see if the gluten is well developed. If it is, move the dough to a see-through bulking container, where you can monitor the growth and let the dough grow 25%. If not, add more sets of stretch and folds until it passes the windowpane. It might take the dough 4-5 hours at room temp to rise.

    (DON’T FORGET TO PRESHAPE AND REST THE DOUGH BEFORE FINAL SHAPING AND BANNETONS)

  5. Bake
  6. Preheat your oven to 230°C/450°F including your favorite baking vessel (cast iron pot, pyrex dish or whatever) and a baking steel/stone. Let it heat for at least 30 minutes after it hits the temperature. For me, the pizza steel and the Le Creuset French oven worked great. Use normal cast iron pot next time instead of Le Creuset. Take out one of the doughs and sprinkle rice flour on the bottom of the dough. Flip the dough out onto your pizza peel. Using a brush or your hands, remove any rice flour left on the top of the dough. Score the dough with whatever pattern you’d like. Try regular large cross with a few small embellishments on one of them. Add the dough to the oven and put the baking vessel over top (i.e. cover dough with upside-down French oven)

    Bake for 20 minutes. Open the oven and remove the vessel. Bake uncovered until the bread is done – around 20 minutes, but may take longer or shorter. This process helps crisp the crust. Some bakers open the oven door a little for the last 5 m. Bake the other bread the same way and let them cool off completely before serving.



Credit: eat-well-travel-often.com

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