Chef Filip's Sourbread

Chef Filip's Sourbread
  • PREP TIME
    120 hrs
  • COOK TIME
    45 mins
  • TOTAL TIME
    120 hrs 45 mins
  • SERVING
    20 People
  • VIEWS
    21

Embark on a culinary adventure with this unique sourdough recipe, meticulously crafted to deliver a tangy and flavorful loaf unlike any other. From nurturing the starter to the final bake, each step is designed to unlock the secrets of exceptional sourdough bread.

Ingridients

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Nutrition

  • Carbohydrate
    42 g
  • Cholesterol
    0 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    0 g
  • Sodium
    474 mg
  • Sugar
    1 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 1 hrs 12 mins Day 1-3: Starter Cultivation: In a clean container, combine 1 1/4 cups all-purpose flour, 1 1/2 cups water, 1/2 teaspoon malt powder, and 1/2 teaspoon honey. Mix thoroughly, cover, and let it rest at room temperature for 24 hours. Repeat this process for the next two days. (Incubation: 24 hours per day)

Image Step 02
02 Step

Recipe View 47 mins Day 4-5: Starter Enrichment: On day four, feed the starter with 7 1/2 cups of bread flour, 4 1/4 cups of water, and 2 teaspoons of malt powder. Mix until well combined, cover, and allow it to sit at room temperature for 24 hours. On day five, repeat this feeding process, but after a 5-hour rest at room temperature, refrigerate the starter. (Fermentation: Day 4 - 24 hours, Day 5 - 5 hours + refrigeration)

Image Step 03
03 Step

Recipe View 20 mins Bread Making: Dough Preparation: In a large bowl or the bowl of a stand mixer, combine 2 1/2 cups of the prepared starter, 5 1/8 cups of bread flour, 1 1/2 cups of water, 1/4 cup of gluten, 2 teaspoons of malt powder, and 4 teaspoons of salt. Mix until a uniform dough forms. (Mixing: 15-20 minutes)

Image Step 04
04 Step

Recipe View 12 mins Kneading: Turn the dough onto a lightly floured surface and knead until it becomes elastic and smooth. This should take about 15 minutes by hand or 9 minutes using an electric mixer. The dough should pass the windowpane test. (Kneading: 9-15 minutes)

Image Step 05
05 Step

Recipe View 30 mins First Rest: Cover the dough with a clean towel and let it rest for 30 minutes. (Resting: 30 minutes)

Image Step 06
06 Step

Recipe View 1 hrs Shaping: Divide the dough into two equal portions and shape them into rounds. Cover and let them rest for 1 hour. (Resting: 1 hour)

Image Step 07
07 Step

Recipe View 1 hrs 30 mins Final Rise: Grease the baking pans of your choice. Shape the dough into your desired form – loaves, baguettes, or boules – and place them in the prepared pans. Allow the loaves to rise until they have doubled in size, spritzing them with water occasionally to prevent drying. (Rising: 1-2 hours, depending on room temperature)

Image Step 08
08 Step

Recipe View 45 mins Baking: Preheat your oven to 475 degrees F (240 degrees C). Generously spray the loaves with water. Bake for approximately 45 minutes, or until the loaves produce a hollow sound when tapped on the bottom. If the loaves begin to brown too quickly after 20 minutes, reduce the oven temperature to 425 degrees F (220 degrees C). (Baking: 45 minutes)

Image Step 09
09 Step

Recipe View 1 hrs 30 mins Cooling: Once baked, transfer the loaves to a wire rack to cool completely before slicing and serving. (Cooling: 1-2 hours)

Be patient with the starter. The time it takes to activate can vary depending on your environment.
Don't over-knead the dough. It should be elastic but not tough.
The windowpane test is crucial for achieving the right texture.
Spritzing the loaves with water during baking creates a beautiful crust.
Allow the bread to cool completely before slicing to prevent a gummy texture.

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Kiera Beahan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.3/ 5 ( 7 Ratings)
Total Reviews: (5)
  • Keely Lehner

    I love the tangy flavor of this sourdough. It's become a staple in my kitchen.

  • Monserrat Haley

    The windowpane test really helped me understand the dough's elasticity.

  • Deven Witting

    The instructions were clear and easy to follow, even for a beginner like me.

  • Patsy Doyle

    This recipe is a game-changer! My sourdough has never been so flavorful.

  • Ryan Gleason

    The tip about spritzing with water is genius! My crust was perfect.

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