Do Soundow together

Sourdough Bread Recipe. Use 100% Natural Yeast. Add fragrance with Rhine flour (Rye Flour). This recipe is easy to make. Sticky meat, crispy crust. Ready to calculate the proportion.

Ingredients:

Water: 332 grams

Natural yeast (Starter): 107 grams

Bread flour: 450 grams

Rhine flour (Rye Flour): 50 grams

Salt: 14 grams

Instructions:

1. Initial Mix

Mix the starter with water to dissolve well, then add bread flour and rhine flour, stir until you do not see the powder, then gently massage the dough to form a lump.

Add salt to it. Massage a little, let the salt spread throughout the dole (Dough).

Hold the dough for 1 hour.

2. Bulk Fermentation & Folding

Stretch and Fold (Stretch and Fold): Complete a total of 2 rounds with a rest of 30 minutes.

Coil Fold (Coiled Fold): Do 2 rounds in total to help make the dole more still and bouncy against the hand. Rest between 30 minutes each.

3.Forming and Curing (Shaping & Proofing)

Take the Pre-shape & Final Shape and place it in a basket.

Bring to ferment (Proof) for 12-18 hours (Refrigerator Soaking is recommended to develop flavor and texture)

4. Baking Technique

Warm-up: Warm Oven at 250 ° C Top-Lower Fire

First Bake: Bake bread for 5 minutes to set.

Scoring: Bring out the outside, slit the sides with the blade, carpet the water all over, and put ice into the stove to create steam.

Second Bake: Reduce the fire to 200 degrees Celsius, bake for 10 minutes, then invert the bread to evenly color, and bake for another 10 minutes, until ripe golden.

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Ingredients:

Water: 332g

Natural Yeast (Sourdough Starter): 107g

Bread Flour: 450g

Rye Flour: 50g

Salt: 14g

Instructions:

1.Mixing & Autolyse

Mix the sourdough starter with water until dissolved. Add bread flour and rye flour, mixing until no dry flour remains. Begin kneading.

Add salt and continue kneading until fully incorporated.

Let the dough rest for 1 hour.

2.Bulk Fermentation (Strengthening the Dough)

Stretch and Fold: Perform 2 rounds of stretches and folds, resting for 30 minutes between each round.

Coil Fold: Perform 2 rounds of coil folds to build tension and strength. Rest for 30 minutes between each round.

3.Shaping & Long Cold Proof

Gently shaped the dough and placed it into a floured banneton.

Proof the dough for 12-18 hours (Cold fermentation in the fridge is recommended for better flavor profile).

4. The Baking Process

Initial Bake: Pre-heat oven to 250 ° C (Top / Bottom heat). Bake the bread for 5 minutes.

Scoring & Steam: Remove from the oven, score the side, and spray generously with water. Add ice cubes to the oven tray to create steam.

Final Bake: Lower the temperature to 200 ° C and bake for 10 minutes. Rotate the bread for an even bake and continue for another 10 minutes until the crust is golden brown and crispy.

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Enjoy!

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