Sourdough Bread
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Gastrotools
Recipes from professionals
Sourdough bread can feel like a science in itself, but it doesn't have to be that difficult. Here you get a simpler version with low hydration, so the dough is easier to handle. Once you've become more experienced, you can begin to use more water in the dough - it gives a juicier and airier bread.
When you bake sourdough bread on a baking steel, the bread gets a greater 'spring' in the oven, because of the baking steel's heat properties. The explosive heat transfer gives an airy bread with a crispy crust. If you have the opportunity to bake with steam at the beginning of baking, it gives the bread better conditions to develop in the oven. After baking is done, it's a good idea to let the oven cool down with the door slightly ajar, so the baking steel dries completely.
Servings
: 1
Bread
Ingredients
350
g
wheat flour
50
g
whole grain Öland wheat flour
280
g
room temperature water
120
g
ready-to-use sourdough starter
12.5
g
fine salt
Rice flour
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Instructions
Step 1/9
Add all ingredients except salt and rice flour to a mixing bowl, and knead on low speed in a mixer for three minutes.
Step 2/9
Add salt, increase the speed and knead until the dough releases from the sides of the bowl. If you don't have a mixer, you can stretch the edges of the dough in over the dough every half hour during rising in four rounds.
Step 3/9
Cover the bowl and let the dough rise gently until it has risen 40-50%. This typically takes 3-5 hours.
Step 4/9
Turn the dough out onto a clean table, and use a dough scraper or your hands to shape the dough into a ball by tensioning it under itself on the table. Let the dough rest uncovered for 20-30 minutes.
Step 5/9
Dust a little rice flour on the table and on top of the dough. Turn the dough around, and shape it into an oval loaf by folding the sides in over the dough. The dough should be well tensioned.
Step 6/9
Transfer the dough to an oval proofing basket with a tea towel in it, dusted with rice flour. Cover the dough with the tea towel side, and place it in the refrigerator for proofing for 12-24 hours.
Step 7/9
Place your baking steel in the center of the oven on a rack, and let it heat to 250 degrees for one hour. Dust a little flour on a baker's peel, and turn the bread out onto it. Make a cut with a sharp knife or a razor blade in the bread, and place it immediately onto the hot baking steel. Turn the oven down to 220 degrees. If you have the opportunity to bake with steam, it can be done to advantage.
Step 8/9
After 20 minutes, turn the oven up to 250 degrees, remove the steam and bake the bread until it has a golden brown, thick and crispy crust.
Step 9/9
Let the bread cool for an hour on a rack before you cut into it. Store it in an airtight container.
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