Sourdough Bread (77% Hydrations)

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 It was a fun challenge to see if I could make it with just the basics.😊






A simple EASY recipe for sourdough bread:

Sourdough Bread

Ingredients:

154g Water (reserved 20g of water for adding salt ) 77%

40g Levain 20%

200g Japanese bread flour 100%

4g Salt  2%


Method:

  1. Stir water, levain & flour together( Autolyze). Rest 30-60 mins.
  2. Add salt and 20g of water and mix by hand. Rest 15mins.
  3. Strech and Fold, 40 mins interval. Rest 1+1/2 hrs.
  4. Light bench fold. Rest 40 mins.
  5. Shaping, panning dough in a parchment-lined bowl. Let rise1 hr.
  6. Cold Retard for 10 hrs. ( I was away from home... the CR can be shorten to 4 - 6 hrs, but please do a finger poke test first*)
  7. Preheat oven at 250℃.
  8. Score & Bake in Dutch Oven with lid on for 20 mins; remove the lid and continue baking for 23 minutes at 210℃.

Note:

  • The dough is ready to bake when you poke it gently with your finger and it doesn't spring back right away.


Happy Baking!


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