Published On Nov 4, 2023
My sourdough cookbook is available now, grab your copy here ππΌ
https://www.theperfectloaf.com/cookbo...
Get my free baker's tools (baking notes sheet and starter quicksheet), guides, and recipes:
https://theperfectloaf.com/newsletter
This sourdough bread is one of my favorite recipes (so much so that it's also in my cookbook!). It's a hand-mixed and highly hydrated dough that results in a loaf with an open crumb contrasted by a thin, crispy crust. Use your sourdough starter and make some delicious bread!
π FULL RECIPE HERE:
https://www.theperfectloaf.com/best-s...
β‘ LEVAIN INGREDIENTS:
β 30g ripe sourdough starter
β 30g medium-protein bread flour (or Bread Flour)
β 30g whole wheat flour
β 60g water
β‘ AUTOLYSE INGREDIENTS:
β 822g medium-protein bread flour
β 64g whole wheat flour
β 650g water
β‘ DOUGH MIX INGREDIENTS:
β 95g water
β 17g fine sea salt
β All of the levain (about 150g)
π« EQUIPMENT IN THE VIDEO:
My favorite bread dough whisk (affiliate):
https://www.theperfectloaf.com/whisk
Bench scraper (affiliate):
https://www.theperfectloaf.com/cdk
14" Proofing baskets:
https://shop-sfbi.myshopify.com/produ...
All my favorite baking tools for this bread:
https://www.theperfectloaf.com/my-bak...
π₯ CHAPTERS
00:00 Intro
00:48 Step 1. Levain
01:42 Step 2. Autolyse
02:57 Step 3. Mix
06:02 Example of over-hydrated dough
06:38 Step 4: Bulk fermentation
08:21 Should I fold the dough again?
09:03 When to end bulk fermentation?
09:50 Step 5: Divide & preshape
10:37 Step 6: Shape & Proof
11:26 Step 8: Bake
12:35 Outro
#bread #baking #theperfectloaf