Basic Sourdough (Overnight retard)

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Basic Sourdough (overnight retard)
Adapted from Delvin Tan’s recipe

Ingredients:
a) 300g Unbleached Bread Flour
b) 200g water (reserve about 25g for salt and to wet hands during stretch & fold)
C) 90g Levain ~ feed and wait for it to rise to double before use (30%)
d) 5g salt

1) Place (a) & (b) into stand mixer bowl and using paddle attachment to stir in slow speed for 2-3 mins.

2) Change to dough hook, add the levain and continue to knead for another 6-8 mins until pliable or window pane stage.

3) Transfer the dough to a large mixing bowl and now add salt (use some reserved water to dissolve it a bit) and gently give a few folds.

4) The next step is 3 hours of Bulk fermentation, with 3 sets of stretch & fold (S&F) after every 30 mins of autolyze, the first set starting after 30 mins after completing the kneading to window pane (total 1.5 hours for 3 sets). Allow the dough to bulk for the balance of the time in a cool temperature (1.5 hours, more or less).

5) Gently transfer proofed dough on to lightly floured surface. Pre-shape and rest for 20 mins at room temperature (RT)on the counter top. Cover with a piece of cloth during this resting period to avoid drying.

6) Do a final shaping and transfer to a heavily flour banetton and allow it to proof for 45 min to an hour or until 50% of its original size. Do a poke test to check if the dough is well proofed and ready for baking, then put into freezer for 40-60 minutes to stiffen the dough to make it easier for scoring. While dough is freezing, preheat the oven, with the Dutch oven if using, to 250C.

[Alternatively, you can shape it and place it in a banetton, wrap in plastic bag and chill in fridge overnight.  Cold bake the next day.]

7) Take out the dough from freezer, invert on to a baking paper and do your scoring. Immediately transfer to your dutch oven and put it into oven. Bake with the cover on for 20 minutes.

8) Remove the cover and  lower to 230C and bake another 20 mins until surface is golden brown. (Please adjust individual oven heat accordingly, tent if necessary)

Cool bread completely before slicing.

GO TO THIS LINK ON HOW TO MAKE SOURDOUGH STARTER FROM SCRATCH

 

 

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9 Comments »

  1. Dung Huynh said

    Hello Jeannie !
    In the ingredients c) 90 gr of what ? ( 30% )
    Thank you . I try to make

    Like

  2. yap20 said

    Hi Jeannie,

    Does levain means the cultivated sour dough?

    Like

  3. yap20 said

    Can I have the recipe for that?

    Like

  4. Wan ying said

    Hi Jeannie,

    Did you follow the sourdough starter recipe from the below link posted in your post? No sourdough discards?

    http://polom.ski/baking/how_to_make_starter_progressive_way.php

    Thank you
    Ying

    Like

    • jeannietay said

      No, I used one from Dan Lepard’s book. But that link is good as you can change the hydration of your starter and follow.

      Like

  5. Lily said

    Hi Jeannie
    Lovely breads. What is the banneton size you used for the amount of this recipe?

    Thanks
    Lily

    Like

  6. Yvonne said

    Hi Jeannie, for starter, how much flour do you recommend to start off? Bread flour advisable?

    Like

    • jeannietay said

      there’s a link on how to prepare your sourdough at the end of the post

      Like

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