Krhm – so now I had the right hydration leaven, also 56,3% – or at least closer to that than to a 100% hydration one. One can really see the difference between these two, huh? Well, at least I saw a huge difference in that, how well everything worked out this time – compared to the last Unlucky bread. So here is what one needs to make a good sourdough bread – also no commercial yeast needed;
Dough, makes two long or one round sourdough breads
370g Sourdough 56,3% (refresh it according to the Unlucky breads link above)
370g All-purpose white flour (I use 12% protein)
11g Fine sea salt
Extra Virgin olive oil
1. Weight out all the ingredients. The required dough temperature is 19-20°C.
2. Mix the water well together with the flour. Then add the leaven and work it hard, until it’s combined. Leave for 10 minutes.
3. Add salt, knead the first time and leave for another 10 minutes.
4. Second knead and further 10 minutes of rest.
5. Third knead and then you may leave it for an hour.
6. Then on an oiled tray do your first fold. Let the dough rest another 40 minutes.
7. If making two breads, divide the dough now. Use scale to make them equal, so that they both bake as fast. Then form the dough into a ball(s) and let it rest for another 15 minutes on the table covered by the bowl. Note: More detailed about this same process (parts 7 and 8 ) can be found from the White bread with overnight sponge II – parts 8-10.
8. Shape your bread. Then place into a heavily floured banneton, tuck the banneton into a plastic bag and place it into the fridge for 12-24 hours.
9. The next day put your oven to heat up to 250°C. Then wake up the sourdough breads by removing the plastic bags around them. Let them sit in the room temperature in their molds covered by kitchen towel for another 30 minutes.
10. Place them into the oven (don’t forget to slash). For help check now the parts 11-12 from the White bread with overnight sponge II. After 10 minutes reduce the heat to 210°C. Then keep baking for another 20 minutes.
11. Let ’em cool down and enjoy ❤
Ps. Later I’ll update more detailed info about how to shape and bake your bread nicely!