Rustic White Sourdough
To create this rustic sourdough using only bakers flour you must first create a sourdough and then the bread dough. Essentially the sourdough stage is a method to increase your starter from its original amount to the amount needed to successfully leaven your bread dough. Additionally there needs to be enough sourdough created to allow you to remove the amount added as starter – effectively cycling your starter as well as making bread.
The final stage in making your sourdough bread is the bread dough itself. The bread dough is the final dough which will be proved, baked and eaten with relish and gusto.
|Unit size||1000g (35.274oz)|
|Number of units||2|
|Total flour||1320g (46.562oz)|
Our recipes assume a consistent temperature of 20°C (68°F), for the home baker this is a challenge and the best you can do if you do not have air-conditioning is to use warmer water if you need to increase the dough temperature.
Sourdough – Ingredients
|Bakers flour||396g (13.968 oz)|
|Starter||79g (2.794 oz)|
|Water||238g (8.381 oz)|
|Diastatic malt||1g (Pinch)|
|634g (22.349 oz)*|
*The starter weight is not included in the total as this will be removed in the bread dough stage.
Now follow the instructions to make a basic Sourdough.
Basic steps are:
1. Add flour.
2. Weigh water and add diastatic malt to the water.
3. Add starter.
4. Add water and mix.
5. Cover and leave to ferment for 12 hours.
The sourdough created in this stage will be 79g more than is required in the bread dough. This amount will be removed from the sourdough stage before adding it to the bread dough and will be your starter for the next time you bake.
Bread Dough – Ingredients
|Bakers flour||924g (32.593 oz)|
|Sourdough||635g (22.385 oz)|
|Water||713g (25.143 oz)|
|Diastatic malt||2g (0.081 oz)|
|Salt||26g (0.931 oz)|
|2300g (81.133 oz)|
|Dough to Oven Time||14 hours 30 mins|
|Bulk Fermentation Time||2 hours|
|Intermediate Proof Time||30 mins|
|Retardation Time||10 hours|
|Final Proof Time||2 hours|
Basic steps are:
1. Add flour.
2. Weigh the required salt.
3. Remove starter from the sourdough.
Remove your original starter from the sourdough and store it in your usual way – in the fridge is the best as you can keep it there for up to several weeks without having to tend to it.
4. Measure the water and add diastatic malt to the water.
5. Add the sourdough.
6. Add water and diastatic malt mixture.
7. Mix and then knead the dough. Knead for 10 minutes and have a 5 minutes rest twice.
8. Add the salt and then knead for another 10 minutes.
9. Ferment for the bulk fermentation time of 2 hours.
Leave the dough in a location in your house that has a constant temperature away from draughts – preferably 20°C (68°F), covered by a tea towel.
10. Mold and round dough and leave for the intermediate proof time which is 30 mins.
11. Mold the dough to form the bread shape.
With the dough seam side up push and dent the dough with the heel of your hand, bring up the side closest to you and press into the centre of the dough piece. Lift the other side opposite and press into the centre. Press and roll to form a loaf shape making sure the centre seam is sealed. Place in the basket lined with the dusted cloth with the dough’s seam facing upwards. You can now fully cover with the cloth.
12. Place in fridge for the retardation time which is 10 hours.
13. Remove the first loaf from the fridge and then the second loaf 45 minutes later. Leave to prove for 2 hours in a location in your house that has a constant temperature away from draughts – preferably 20°C (68°F).
14. Bake your bread.
Preheat your oven for 40 mins to the hottest it will go, remember that you are also heating up your stone and if you have one add your steam engine to the bottom of the oven.
5 minutes before the bread is to go into the oven boil your jug.
Turn the dough out from basket onto a well dusted peel with the seam now facing downwards.
Use the lame to slash three cuts or whatever appropriate slashes on the top of the dough.
Slide the dough into the oven on top of your stone. You may lightly spray the dough with water. Pour boiling water into the stainless bowl to generate steam.
Change the oven temperature to 220°C (428°F) and leave the bread to bake for 25-30 minutes. Set a timer for 15 minutes and rotate the loaf in the oven so that it is baked evenly. The bread is baked when you have a good golden brown colour and when you take out the loaf you get a good resonance when you drum the bottom of the loaf with your fingers (be careful not to burn yourself).
If you have our app then the alarms are worked out for you, here is an example of the schedule.
|Friday 6pm||Make sourdough|
|Saturday 8.30am||Prepare for bread dough|
|Saturday 9am||Mix bread dough|
|Saturday 10.30am||Turn over dough|
|Saturday 11.30am||Scale(divide) and round loaves|
|Saturday 12pm||Mold to basket then refrigerate|
|Sunday 8am||Remove first loaf from fridge|
|Sunday 8.45am||Remove second loaf from fridge|
|Sunday 9.15am||Preheat oven|
|Sunday 9.55am||Boil water for steam|
|Sunday 10am||Bake first loaf|
|Sunday 10.45am||Bake second loaf|
Check out our app Bread Boss on iTunes and the Google Play Store for more recipes and the ability to create your own alarms and recipes: