Sourdough Bread
by
Alexandre Scour
This dough uses a relatively large amount of water to form a high-hydration sourdough bread with a fine crust. You can pair it with different dishes or simply eat it with butter or olive oil and a touch of sea salt.
Make sure to use a well-greased parchment paper. If you can’t find one that won’t stick to your bread, instead of using parchment paper just dust some all-purpose flour directly inside the pan before placing your loaf.
- Level
Advanced
- Cooking
1d+
- Overral
1d+
- Ready
13.5% Protein Bread Flour
325gSourdough Starter
50g14% Protein Whole Grain Flour
225gAll-Purpose Flour
to dustSalt
6gRoom Temperature Water
340ml
Equipment
Kitchen Scale
Prepared Banneton
Bread Pan
Parchment Paper
Cling Film
Glass Jar
13.5% Protein Bread Flour
325gSourdough Starter
50g14% Protein Whole Grain Flour
225gAll-Purpose Flour
to dustSalt
6gRoom Temperature Water
340ml
Equipment
Kitchen Scale
Prepared Banneton
Bread Pan
Parchment Paper
Cling Film
Glass Jar
Sourdough Bread
Alexandre Scour
Add 100ml of room temperature water and 100g of bread flour to a bowl
Mix vigorously with a spatula
Add 50g of sourdough starter and mix
Move to a jar and close the lid. Let it rise for approximately 8h at 24°C. The starter is ready
Add 240g of water, 255g of 13.5% bread flour and 45g of 14% whole grain flour to a bowl
Mix the flour and the water for 45s. Press cling film directly on the dough and let it rest for 2h so it becomes softer
Add 70g of the starter
Mix again for 45s by hand. Cover again and proof at around 24°C for 1h so the dough can grow
Add 6g of salt and mix. Cover again and let it proof at around 24°C for 1h so the dough can grow
Wet your hands and slide them under the dough. Lift it up slowly while pulling it towards you. Let the dough fold underneath itself on the way down. Repeat on all four sides
Let the dough proof for 1h at around 24°C for 1h so the dough can grow
Transfer the dough to a damp workbench
Gently pull the dough from all sides to spread it into a square
Fold the dough two times in one direction and three times in the other direction. Return it to the bowl and cover it. Let it rest for 2h so it can grow
Transfer the dough to a lightly floured workbench
Fold the dough halfway and firmly roll the fold. Repeat on the remaining three sides.
Dust flour on a banneton and place the dough in it, seam side up. Cover it and place it in the refrigerator to cold proof overnight for 10h-18h so it can grow
Place a bread pan or a large dutch oven in the oven. Preheat it for 30m at 260°C
Sprinkle flour on the bread pan
Place the dough on a parchment paper, seam side down. Score it with a blade and place it in the bread pan
Cover the bread pan and bake for 20m so the dough expands
Remove the lid and bake it again at 220°C for 15m until the crust is firm and deep golden brown. The sourdough bread is ready
Enjoy your sourdough bread!