Sourdough loaf

Sourdough loaf

Today we will learn how to make a sourdough loaf on wheat sourdough. To say that it is tastier than store-bought is an understatement; it turns out just amazing. The loaf is soft, porous, and fragrant.
5 from 1 vote
Cook Time 40 minutes
Dough proofing time (min) 15 hours
Total Time 15 hours 40 minutes
Course Bakery
Cuisine French
Servings 10 people
Calories 143 kcal

Equipment

  • 1 mix bowl
  • 1 teaspoon
  • 1 baking sheet

Ingredients
  

  • 300 g flour
  • 40 g butter
  • 200 ml water
  • 50 g sourdough starter wheat
  • 1 tsp sugar
  • ¼ tsp salt

Instructions
 

  • Prepare everything necessary.
    The necessary ingredients for cooking sourdough loaf
  • First, make the leaven. Put mature wheat sourdough starter and 100 ml of water into a bowl.
    50 g sourdough starter, 200 ml water
    Wheat starter culture, water
  • And 100 g of flour.
    300 g flour
    Flour
  • Mix. Cover with plastic wrap and leave at room temperature for 8-10 hours. It is very convenient to make the leaven in the evening, and in the morning you can proceed to further actions. The mass has become more liquid, increased in volume, numerous bubbles have appeared.
    Sourdough
  • Add soft butter, salt, and sugar.
    40 g butter, 1 tsp sugar, ¼ tsp salt
    Butter, salt, sugar
  • Mash, introduce the remaining flour and water.
    Flour, water
  • Stir first with a fork, and then with your hands. You can do this in a bowl or on a board or table. A bread maker will be very helpful in this matter, as the dough needs to be kneaded very well, at least 10 minutes of intensive actions.
    Batter for a loaf
  • Cover with plastic wrap and leave for 3-4 hours. Sourdough needs more time than yeast dough. During this time, it has doubled in size.
    The risen dough
  • Lay out on a work surface sprinkled with flour. The dough structure is fine-bubbled.
    Putting the dough on the work surface
  • Divide into two parts. Stretch by hand into a rectangle, fold from the edges. Stretch again with your hands. Repeat 3 times.
    Folding the test
  • Then give the loaf an elongated shape, lay out on parchment and leave for proofing for an hour.
    The formation of a loaf
  • The blank will increase well. Make shallow diagonal cuts with a sharp knife. If you want to get a golden glossy crust, you will need to cook a jelly from a large pinch of starch and 100 ml of water. Just bring to a thickening on the stove, and then brush the loaf with a brush.
    Incisions on the loaf
  • Instead of a bread baking stone, I use a cast iron skillet. Turn it upside down and heat it in the oven to a temperature of 250 ℃. Put a container with hot water on the bottom. Place the blank along with the parchment on the cast iron skillet. Cook at the specified temperature for 10 minutes, then reduce the heat to 180 ℃ and keep for another 20 minutes (remove the container with water). The loaf has browned well. Brush again with starch paste and bake in the oven for another 5 minutes. Wrap the hot sourdough loaf in a clean kitchen towel and leave for a couple of hours to cool.
    Baking a loaf
  • The sourdough loaf is ready. The crumb is porous, uniform, and fragrant.
    Sourdough loaf

Nutrition

Calories: 143kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 37mgPotassium: 33mgFiber: 1gSugar: 0.2gVitamin A: 100IUCalcium: 6mgIron: 1mg

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