Sourdough Basic Recipe, 1 loaf/10 breakfast servings
- Total Flour:
- Flavored flour, Rye Flour 20-40% total flour: 100-200g
- High Protein Flour, 300-400g
- Salt, 1-2g
- Water, 70% hydration, 350g
- Sourdough Starter (Active), 20g
* If dormant (not peaking/doubling within 5 hours, feed and reactivate)
- Dusting Flour:
- Rice Flour, 2 tablespoons
- High Protein Flour, 2 tablespoons
- Measure total flour, salt & water.
- Into the 20g of the sourdough starter, add 60g of total flour and 60g of water, mix well to combine.
- Mix the remainder of the total flour, salt & water and combine by hand or stand mixer.
- Wrap with cling film and allow both the sourdough starter to peak or double/triple in volume and for the autolyze to take place within the mixed dough.
This depends on your yeast and should take anywhere between 3-5 hours.
- Once your yeast has peaked, transfer into the autolyzing dough and start kneading, by hand or stand mixer.
This should take anywhere between 10-15 minutes.
- Once kneaded, transfer to a container vessel and cover with cling film to rest for 1 hour.
- After that, begin 4 series of stretch and folds 30 minutes intermittently apart.
In every series, wet your hands with water and stretch from the sides of the dough, pulling upwards and laying it down upon itself, do this for around 3-4x per series.
- Prepare the dusting flour by mixing equal amounts of rice and high protein flour together.
- Dust your work surface and after allowing your dough to rest for around 15-30 minutes, it’s time to shape the dough.
- Laying it down on your work surface, use a bench scrapper to scrap in dusting flour from the surface to the bottom of the dough.
- Pull the dough from the top to the bottom, pinching the seams as you go, and subsequently from right to left and left to right.
Turn the dough 360 degrees around, and bring the previous bottom, now top, to the side facing towards you or bottom.
- Using the cups of your hand, shape the dough to the desired shape and transfer to a mold dusted with the dusting flour.
- Cover with cling film and allow to cold ferment in the fridge upwards to 12-15 hours.
- When ready to bake, pre-heat the oven with a baking steel/stone/Dutch oven at 250 degrees Celsius for 45 minutes to 1 hour on convection.
- Optional: Add a small metal bowl filled with water for extra steam for better oven spring.
- Transfer the dough out of the mold into parchment, score with a sharp razor and bake at max. temperature for 10-15 minutes, spraying with water into the oven as you close the oven door.
- Subsequently turn the heat down to 180 degrees Celsius and bake further for 25 minutes.
- Remove from the oven and allow to rest for 3 hours prior to consumption.