The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My basic sourdough bread recipe...

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My basic sourdough bread recipe...

Wartface's picture
Wartface

Description

Flour, water, salt and sourdough starter... That's it.

500 grams of bread flour...

200 grams of sourdough starter... 100% hydration.

300 grams of water... At 85 derees.

11 grams of salt... 

Works like a champ... 

Summary

Yield
1 loaf
SourceShasta at NWSD gave this recipe to me....
Prep time
Cooking time30 minutes
Total time30 minutes

Ingredients

Instructions

Put starter into mixing bowl...

Measure out the water...

Measure out the salt - put into a small bowl... Pour 20 grams of water into the salt. This helps it dissolve and makes it easier to fold in later.

Pour the remainder of the water into bowl with the starter... Stir gently to break it up.

Add the flour... Mix the flour, water and starter just to the shaggy consistency.

Autolyse for 1 hour...

Mix in the salt and remaining water but don't knead it...

Let it rest for an hour...

Stretch and fold every half hour... Usually 4 stretch and folds. You want to get lots of bubbles and some rise but it doesn't have to double in size.

Preshape...

Final shape...

Into the Banneton... Cover with a shower cap

Into the refridgerator for at least 12 hours, 24 hours will give you a better taste and more tang.

Final proofing... About 2 hours. Depends on room temp. 

Preheat oven, pizza or baking stone and mixing bowl or roasting pan for 1 hour to 500 degrees. The mixing bowl or roasting pan will give you really good steam. 

Do the poke test to make sure your boule is ready to bake... Google poke test if you are not familiar with that method.

Score your loaf...

Spray your loaf with water... a mister works fine. That will create steam under the bowl which will give you better oven spring and Ear's...

Put your loaf on the pizza stone or baking stone

Cover with mixing bowl or roasting pan and bake for 20 minutes...

Remove the mixing bowl or roasting pan...

Reduce the heat to 465 and bake for 5 minutes...

Open the oven and rotate the boule 90 degrees so you get even color on loaf...

Close the door and cook to color...another 5 to 8 minutes depending on how dark you want your loaf.

 Try it, you might like it...

Comments

cranbo's picture
cranbo

nice thanks for sharing. 

Very similar to a recipe that I use. However, yours has much warmer water, I should try that sometime. 

Wartface's picture
Wartface

There is a great formula to use that makes baking bread easier and more consistent...

 

http://www.generalmillsfoodservice.com/~/media/Files/Industry-Resources/Bakery/technical-support/water-temperature-chart.ashx

tchism's picture
tchism

Hi Wart Face,

Thanks for the recipe post! It looks real similar to a recipe I use and posted a while back here:

http://teresal.proboards.com/thread/1841/longer-refrigeration-time

That recipe originaly came from Graham at Companion Bakery in Tas. Australia.

Glad to see your version is working for you.

Wartface's picture
Wartface

Shasta...

Is the Northwest sourdough site out of business completely or they just down for computer repairs? 

jecaseka's picture
jecaseka

Hmmm, am I missing something here .......you said :-

"Let it rest for an hour..." then you indicated:

"Stretch and fold every half hour... Usually 4 stretch and folds. You want to get lots of bubbles and some rise but it doesn't have to double in size." - but if there is one hour that only means 'stretch & fold' twice??

"Preshape..." and proof/allow to rise? for how long?

"Final shape..."  ditto above & before putting into benneton?

Yep I am a rookey baker but thought this recipe would be worth trying as it seemed simple......am I missing some steps which imply assumed knowledge?

Now in the oven but am not confident of outcome  as it didn't rise much after refrigeration stint so am wondering if someone can help me for next time.

 

Wartface's picture
Wartface

The rest I suggest is after your mixing the dough together. 

Then... You start your stretch and fold process. You will notice a different texture after the 30 minute rest period. You will start seeing the bubbles after the 2nd or third S&F... The temp in your room will effect it. It can take more or less S&F's to get the bubbles you are looking for. 

I practiced bymaking a loaf per day for about a month... If you want to be a good bread baker you have to learn to touch and feel the dough and you have to know howit should feel and look. It took me 3 months to get to that point. 

If you want really, really great instruction go to Northwestsourdough.com and ask Shasta for help. He taught me. 

 

jecaseka's picture
jecaseka

Aha!  Thanks

jecaseka's picture
jecaseka

maybe I was worrying needlessly - turned out alright