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
Time Schedule
| Steps | Work time | Waiting time |
| Levain | ~5 minutes | 18 hours |
| Mix | ~20 minutes | 10 minutes |
| Bulk Fermentation, Stretch & Fold | ~15 minutes | 3 hours |
| Shape | ~10 minutes | – |
| Proof | – | 12-18 hours |
| Score | ~5 minutes | – |
| Bake | ~5 minutes | 45 minutes |
| Cool | – | 2 hours |
This beautiful sourdough bread will be ready to eat in about 36 to 42 hours.
Total ingredients
| Weight | Ingredient |
| 10 g | Sourdough starter – Preferably from whole wheat flour |
| 350 g | All-purpose flour |
| 250 g | First clear flour |
| 80 g | Rye flour |
| 20 g | Salt |
| 10 g | Sugar |
| 4 g | Yeast – Fresh |
| 15 g | Butter |
| 400 g | Water |
You will have a dough of about 1.139 g in total.
Difficulty
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.
Baking tools
You are good to go with some of our should have baking tools. To get a nice round shape for your loaf I recommend a round banneton proofing basket.
Steps
1. Levain
| Weight | Ingredient |
| 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)
2. Mix
| Weight | Ingredient |
| 20 g | Salt |
| 10 g | Sugar |
| 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
| Weight | Ingredient |
| – | Levain |
| 250 g | All-purpose flour |
| 250 g | First clear flour |
| 80 g | Rye flour |
| – | Dissolved salt, sugar, yeast and water mixture |
| 15 g | Butter |
- 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
4. Shape
- Shape your dough by rounding it
5. Proof
- Dust your proofing basket with a bit of all-purpose flour
- Put your previously shaped dough seam-side-up in the dusted proofing basket
- Add a bit of flour on top
- Cover it with a towel
- Let it proof in the fridge at 5-8°C (41-46,4°F) for 12 to 18 hours
6. Score
- 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
7. Bake
- 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
8. Cool
- After baking take out your loaf immediately
- Let your loaf cool for about 2 hours on some kind of grid before the first cut
Conclusion
Crust
The crust of this sourdough bread is dark, aromatic and has strong roast aromas.
Crumb
The crumb on the other hand has very fine pores, is not too humid and has a mild taste.
Taste
The combination of crust and crumb is just perfect. A very balanced play between soft and strong. On the outside you have this very flavourful and strong crust and on the inside the soft, mild and slightly salty and sourly crumb.
Goes good with
Due to this very natural balance you can actually combine it with whatever you like. A little butter and salt would underline the slightly salty taste while sour cream would underline the slightly sourly taste. If you’re not into salty or sour just try something sweet as it gives a good contrast.
Gallery
