Having a good bread is the base of every good breakfast or dinner. This sourdough bread made out of all-purpose and first clear flour is that base! After learning how to create your own sourdough starter, this is a good way to use it.
Just think of a summer night when the sun sets and you enjoy the night on your balcony with a good glass of wine, this freshly baked bread with butter and a variation of cheese. Sounds good? Yes, it does! As summer is not here yet you still have time to practice 😉 Go ahead and get ready for your perfect summernights-bread.
Things to know before you start
|Steps||Work time||Waiting time|
|Levain||~5 minutes||18 hours|
|Mix||~20 minutes||10 minutes|
|Bulk Fermentation, Stretch & Fold||~15 minutes||3 hours|
|Bake||~5 minutes||45 minutes|
This beautiful sourdough bread will be ready to eat in about 36 to 42 hours.
A simple recipe for a tasty sourdough bread. If you have never baked one before consider having a look at our recipe sourdough bread for beginners which contains a lot of details for the different steps.
|10 g||Starter – Preferably from whole wheat flour|
|100 g||All-purpose flour|
|100 g||Water – Room temperature|
- Mix your sourdough starter with the ingredients above
- Store sealed for up to 18 hours at 20-22°C (68-71,6°F)
|4 g||Yeast – Fresh|
|300 g||Water – 26°C (78,8°F)|
- Mix salt, sugar and crumbled yeast with water in a separate bowl to dissolve
|250 g||All-purpose flour|
|250 g||First clear flour|
|80 g||Rye flour|
|–||Dissolved salt, sugar, yeast and water mixture|
- Mix all of the mentioned ingredients except the butter together in a stand mixer for 6 minutes on speed level one and 8 minutes on speed level two
- Add the butter after 9 minutes of mixing
- The dough shouldn’t stick too much to the bowl after mixing
3. Bulk Fermentation, Stretch & Fold
- Cover the dough and let it rest for a total of 3 hours at 20-22°C (68-71,6°F)
- During that time stretch & fold the dough every 45 minutes (3 times in total) and after the 3rd time let it ferment further for 45 minutes until 3 hours in total are reached
- After each stretch and fold put it back to the bowl and cover it again so it doesn’t dry out
- Shape your dough by rounding it
- Cover a pizza peel with parchment paper
- Take your proofed dough out of the fridge
- Gently take your dough out of the proofing basket by flipping it upside down on the pizza peel
- With a bread lame make some cuts (about 2 to 3 cm deep) on top of the dough
- This time I went for 3 cuts starting from the middle and going to the sides in a slight curve which you can see in the bottom picture
- Preheat oven to 245°C (473°F) for ~45 minutes with the upper and lower heat function
- Put the loaf in the oven, create steam and bake for 45 minutes
- After 10 minutes lower the temperature to 210°C (410°F), let the steam out by opening the oven door for ~45 seconds and close it again
- After baking take out your loaf immediately
- Let your loaf cool for about 2 hours on some kind of grid before the first cut
The crust of this sourdough bread is dark, aromatic and has strong roast aromas.