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Sourdough Recipe - the most basic method

28/4/2020

 
NOTE: I made this post on my iPhone and cannot format it properly. Sorry for how horrible it must look, but so many people have asked me for this recipe, I thought this was the easiest way to share.
I am a fermenter, not a baker. But for fun I have been teaching myself how to bake sourdough the past few years.
Since the COVID-19 lockdown, I have had to simplify my recipe to the basics:
- taking out any steps that waste flour
- using no specialty baking items
Below is the most simple process with proven results!
Picture
Sourdough Loaf
STEP ONE - Prepare the Ingredients

Bowl One
Starter 100g (my starter is 50% rye 50% water)
Water 375g
Mixed seeds 50g (hemp, sesame, teff, quinoa, etc...)
Mix everything in the wet bowl with a whisk.
​
Small Bowl
Salt 10g

Bowl Two (470g flour - use whatever is available)
Rye flour 10g
Malthouse Flour 90g
Strong white 370g

Let this sit while you clean up.

Then add the salt to the wet bowl and whisk.
Picture
Prepare the ingredients
STEP TWO - Mix

​
Mix the contents of the wet and dry bowls together with a spatula and/or hand. Stop when it is a bit tacky and can form into a sort of ball.
Picture
Mix until it forms a sort of ball
Then cover with a cloth and let sit for an hour.
Picture
Cover with a cloth
STEP THREE - The Folds

Then the folds - follow the Breadtopia method - (https://breadtopia.com/sourdough-no-knead-bread/ see video)
Mix
20 minutes later some folds
20 minutes later some folds
20 minutes later some folds
​
STEP FOUR - Olive Oil, Cover and Ferment
​
Then coat it with some olive oil
Put in a bowl
Cover with a shower cap or plastic wrap


Let ferment on counter for around 6-10 hours and pop in fridge overnight 15-18 hours.
Overall the ferment time should be around 24 hours, with the majority of that being in the fridge.

View this post on Instagram

Fast video of folding and preparing dough before long slow ferment.

A post shared by Fermenting in Hong Kong (@lantaumama) on Dec 11, 2019 at 3:05pm PST

Instagram post
STEP FIVE

Take out of fridge and coil fold into the bread pan/Dutch oven/baking vessel lined with parchment. (follow the Breadtopia method - (https://breadtopia.com/sourdough-no-knead-bread/ see video)

Preheat oven to 250 Celsius
(If there is no way to cover the bread pan, consider putting a tray of water in the bottom of the oven to help generate steam.)

While oven heating, proof the dough (let it sit on counter and it will rise a bit) around 60 minutes, more or less is fine.

Score the dough - basically cut a line into it.

Cover the bread pan to keep moisture in, and put in the oven.
Picture
Score the dough
STEP SIX - Bake

Bake for 40- 60 minutes - my oven is very very slow. Adjust time for your oven!

For a bit more of a crispy crust, try an additional 5 minutes with the lid off.
If the bottom is soft, just pop it back in the oven upside down for a few more minutes.
Picture
Upside down to crisp the bottom
STEP SEVEN - Wait
​

Wait until it cools before slicing.
Enjoy!
Picture
Let cool before slicing

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