Starter Ratio 1 : 5 : 4
10g mature starter
50g bread flour
40g cold drinkable water (distill, tap or bottled)
Directions
- remove starter from fridge and allow starter to grow till it's peak
- feed repeatedly till starter can triple in height
- use immediately
Sourdough Recipe
280g bread flour
35g bread or wholemeal flour
220g water
63g starter at it's peak
6.3g salt
= 604g dough weight, 28°C desired temperature
Directions
- Preparation: have a large bowl with water for wetting finger and cleaning hand
- Autolyse: in a large mixing bowl add flour and water. Use dough whisk and stir till no lump or dry flour left. Use hand to squish when it is difficult to use whisk. Can also use mixer at lowest speed till flour is fully hydrated
- wet a scraper and scrape the sides clean... rest for 20-60min
- Mixing: add and smear starter at peak into bowl and sprinkle salt. Dimple and squeeze dough till salt is fully dissolved
- scrape sides with wet scraper and rest for 30min
- Slap & Fold: lightly wet working surface, loosen dough from sides and overturn the bowl. With moist hand, pick up top and bottom of the dough, rotate, slap on the counter and fold over to form layers. Repeat till dough is tight and smooth. Round the dough
- spray container lightly with oil and place dough in to rest for 10min
- Laminate or Dimple Fold: to laminate, drop dough on lightly wet work surface. Stretch starting from the centre and a thin rectangular shape is formed. Add inclusions if any. Fold in third and form a round dough. For dimple fold, work in the bowl itself. Sprinkle inclusions on the dough. Dimple the inclusions so that it will stick to the dough. Pick top part of dough and fold dough to a third. Fold bottom to cover the dough. Repeat to right and left side. Round the dough and rest for 30min
- Bench/Coil Fold: transfer dough on lightly wet surface. Stretch into thirds top, bottom, left and right till a tight dough is formed. Another option is to stretch the dough and roll from front to back and roll again from left to right. Form a round dough and place in a tall container with markings.
- Bench rest: allow dough to rest and ferment till 50% growth
- Final Shaping: lightly dust work surface with flour evenly. Dust hand and scraper as well. Remove dough to fall onto the dusted surface. Using scraper, loosen edges and form a square. Stretch each corner and stick to the middle. Lift 2 sides to form a hotdog shape. Overlap and pinch the dough. Then stretch, tuck and roll forward to create surface tension. Tuck the edges to the bottom. Squeeze using the scraper to create more tension. Tuck and pinch the open top and bottom dough and seal it.
- Overnight Cold Retard: transfer to a banetton and leave in fridge (4°C) for 8-24hrs
- Score and Bake: pre-heat oven at 250°C for 40min. (for best scoring, leave the dough in the freezer for 40-60min). Bake for 20min covered and another 20min at 230°C till crust is deep dark brown.
Foodnote: Attended a sourdough class at Bespoke Bread. Learn new techniques and will try for my next home bake.
