Making Sourdough Bread

Tools needed:
Dutch Oven
Lining to place the dough on
Baskets to rest the dough
Dough cutting razor blade
Dough scraper
Wooden surface
Making:
40 gm of peaked starter (from the maintain starter)
80 gm lukewarm water
Mix together in a clean jar
Add 80 gm bread flour (you can always use 60 gm unbleached and 20 gm whole wheat flour)
Mix well with a silicon spatula
Let it sit in room temperature. Once it is doubled repeat the procedure.
On the second day:
Transfer all peaked started (about 190 gm) in to a big bowl
Add 650 gm Luke warm water and mix well.
Add 1000 gm bread flour (or 200 gm wheat and 800 gm bread flour)
Add 20 gm salt
Add 1/3 C chopped Greek olives (or kalamata olives)
Add 1 Tbsp. thyme
Try to shape a dough with the help of scraper.
At this stage dough is soft and sticky, easier to menage with scraper.
Cover the bowl with saran wrap
Let it sit in room temperature for 30 minutes.
Stretch the dough from four side
Repeat this procedure 3 more times -total 2 hrs. each time dough becomes firmer and manageable.
After 2 hours.
Let the dough sit in room temp. for 8 hours.
Dough will rise almost triple the size becomes jiggly bubbly dough.
More bubbly is better for the ultimate bread.
Transfer the dough on to a floured wooden surface carefully – do not deflate the dough
Carefully divide in two pieces.
Collect each piece of dough from all sides with the scraper, bring the loose ends together and pinch it to seal.
Carefully handle the pieces and place into the resting baskets pinched side up.
Put each basket into the plastic bag and put in the fridge for 12 hrs.
Baking day heat the oven 450 F in advance with the Dutch oven pan in it about an hour.
Dust flour on the baking lining and flip the dough on to the baking lining
Make a decorative slash with razor about 1/4 inch deep.
Place the dough into the Dutch oven pan (which is very hot at this point) close the lid.
Place the pan in to the oven
Bake 20 min.
Then bring the oven temperature to 400F
Carefully open the lid.
Continue baking 30 more minutes
Take the brad out of the oven and cool it for at least 10-15 minutes before cutting.

July 2024

Back to Baking Kitchen