Sourdough loaf 天然酵母面包 (75% hydration)

Well, feeding sourdough starter once a week is my weekly routine, and of course it's time to make sourdough bread. 😉

I always want to try a new sourdough recipe...well, this recipe uses more levain for making the dough, so the dough is a bit tacky to handle! 😅

喂酸面团发酵剂是一周的常规任务，当然，也就是时候做酸面团面包了…

我一直想尝试新的酸面团配方... 这个食谱使用了更多的levain来制作面团，所以这一次做的面团有点粘！😘

Sourdough loaf 天然酵母面包 (75% hydration)

Ingredients:

Ingredients for Starter (Levain)：

- Sourdough Starter  100g

- Bread Flour 50g

- Warm Water 50g

Ingredients for Bread：

400g  Bread flour面包粉

290ml  Lukewarm water温水

10g of extra water 额外的水+ 7g of salt盐

150g Sourdough starter酵母

STEPS:

1.  Activate Sourdough starter

2.  Preparing the dough( Mix the flour with water, rest for 1 hour)

3.  Autolysis( after one hour, add in salt with water, mix well, then add in sourdough starter and knead for few minutes, cover for 1st fermentation)

4.  Stretch & Fold( 1st fold after 45 mins, 2nd folds at 90 mins)

5.  Bulk Fermentation( proof 4 hours)

6.  Shaping( Make a round ball or divide into two portions and rest for 15 mins)

7.  Second Fermentation( fold and transfer to a floured bowl and leave to rise for 3 hours)

8.  Baking( score the top and bake at 230°C for 30 mins)

9. Remove from oven and cool completely before cutting.

Tips：

1. In step 6, flatten the dough, spread nuts and raisins on top, then fold the dough three folds and then three folds again.

2. In step 7, flatten the dough and fold again into a ball shape.

3. In step 6, because it was a bit late, so I put the dough in the refrigerator and refrigerated and fermented for 10 hours. The next morning, take out the dough leave at room temperature for one hour, then  I proceeded to steps 6 to 9 and second fermentation used for 2 hours.

步骤：

1.激活酵母发酵剂。

2.准备面团（将面粉和水混合，静置1小时~水合法。）

3.一小时后，加盐加水，搅拌均匀，然后加入酸发酵剂揉捏几分钟，盖上盖子并进行第一次发酵（水解法）。

4.拉伸并折叠（45分钟后第一次折叠，90分钟后第二次折叠）

5.大量发酵（4小时）。

6.塑形（滚成圆球或分割成两份滚成圆球，休息15分钟）。

7.第二次发酵（转移到一个抹了面粉的碗中或篮子中，静置约3小时）。

8.烘烤（在面团上切割纹路，在230°C烘烤30分钟）。

9.从烤箱中取出并待其完全冷却才切片享用。

提示：

1.在步骤6中，将面团压平，在上面撒上坚果和葡萄干，然后将面团折叠三折后再折叠三折。

2.在步骤7中，将面团拉平，然后再次折叠成球形。

3. 在步骤6，因为时间关系，我把面团放进冰箱冷藏发酵10个小时，第二天早上，取出面团放在室温下一个小时后，才进行步骤6至步骤9, 第二次发酵使用2小时。  

Recipe reference from: The Spring Oven

Happy Baking!