Bread
About this recipe
Sourdough bread is a type of bread that's made using lactic acid bacteria and wild yeast, and it has several potential health benefits
How it's calculated
Based on the total number of loaves and the desired weight of the loaf a total dough weight is calculated.
Total Weight = Loaves * Loaf Weight
The total flour in the recipe is calculated by using the hydration.
Flour = Total Weight / (1 + Hydration Percentage)
The starter to be used is calculated based on the recipes total flour.
Starter = Flour * starter percentage
The salt is calculated based on the total flour the recipe has
Salt = Flour in recipe * salt percentage
To keep the hydration accurate we subtract half of the starter and the salt from the flour.
Flour to be actually used = flour previously calculated - (starter / 2) - salt
Same applies to the water.
Water = flour * hydration - (starter / 2)
Note: If the starter werent subtracted, then our hydration would be exposed to changes than what we initially set.
Ingredients
No need to add units, just type the values!
Instructions
- (With Autolyse)Mix your water and flour in a bowl and let rest for 30 min. Autolyse helps start the formation of gluten and makes shaping easier.
- (With Autolyse) Incorporate the starter (or levain) and salt into your dough by pressing your fingers through the dough. It's not that easy as one will be firmer than the other, but keep going at it until you have one big dough altogether.
- (Without Autolyse)Mix all the ingredients in the following order. Water -> Starter (or Levain) -> Flour -> Salt
- Let rest covered for 15 - 30 min.
- (Optional) Perform slap and fold every 15 - 30 min. and repeat at least 4 times.
- Let the dough rest for 3 - 4 hours, it should grow at about 50% of it's original size.
- Cut the dough into pieces of your desired weight and shape into dough balls.
- Bread Tray Method: Flip the dough (top side down) and wrap it by folding its side in, tighting it. Flip and place into the bread tin.
- Bread Tray Method: Let rest covered for an hour or two.
- Let the dough balls rise for 2 - 4 hours until they have grown and and have soft consitency
- Lift the dough ball by carefully using a scraper and place in flour (preferably Semolina) in order to stretch it.
- Stretch by hand so that the air bubbles in the dough remain
- Bake for 35 - 45 min at 430ยบ Farenheit.