Sourdough bread(85% hydrations)

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Hahaha... today, I tried a new method to bake the sourdough bread. I used wok cover (Aluminium Wok Cover) to bake with sourdough bread. Hahaha... sound crazy right?😜 The bread crumbs is super soft with thin crust. Hubby liked the texture! 😃 Anyway, this bread is finished in one day... 😘






Sourdough bread (1 loaf : 414 g)

Ingredients(Total flour-200g):

150g Japanese Bread flour 75%

50g All Purpose flour 25%

170g Water 85%

40g Levain 20%

4g Salt   2%


Method:

  • Mix all flour, water, salt & levain  -Autolyse  2 &1/2 hrs
  • 2x Stretch and Fold - 20 mins interval 
  • 3x Coil Fold - 30 mins interval - rest 2 hour
  • Light Bench fold - rest 15 mins
  • Shapping -  rest 1 hour
  • Cold Retard - 12  hours
  • Preheat the oven and a pan at 250℃ for 40 mins.
  • Score and put 2 ice cubes underneath the baking paper, then cover with the wok lid.  Pour hot water into roasting pan. Bake at 250℃ for 20 mins.
  • Remove roasting pan and cover, decreast oven temperature to 200℃  bake for 30 min.
  • Leave in the oven for 15 mins before taking it out.

Notes:

  • For the first 20 minutes of baking, the bread looks pale in colour and the bread not get much oven spring! Therefore, I baked it longer during the second time of baking.

Happy Baking!     


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