Recipe Overview
- This sourdough bread has a crispy golden crust, a soft and moist interior, and beautiful open crumb holes. The key points are cold autolyse, proper gluten development, gradual water addition, temperature control, and stretch-and-fold fermentation.
- The dough may feel sticky at the beginning, but after mixing for about 15 minutes, it will slowly come together. After full kneading, the dough should become smooth, elastic, and strong enough to stretch into a thin windowpane film. During fermentation, stretch and fold the dough to build structure and help create a lighter, airier crumb.
Ingredients
1.Bread flour: 8.82 oz / about 250 g
2.Salt: 1/2 tsp
3.Water: 5.64 oz / about 160 g
4.Dry yeast: 1/2 tsp
5.Sourdough starter: 0.7 oz / about 20 g
6.Reserved water: 0.7 oz / about 20 g
7.Grains or dried fruits: 1.4 oz / about 40 g, optional
Instructions
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Add bread flour, salt, and water into the mixing bowl. Select mix mode and mix for about 2 minutes, until no dry flour remains and a rough dough forms.
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Cover the dough with plastic wrap and place it in the refrigerator for a 1-hour cold autolyse. This helps the flour fully absorb water and improves gluten development.
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Take out the dough, then add the sourdough starter and dry yeast. Select mix mode and set the mixing time to 25 minutes.
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Once the starter and yeast are mostly incorporated, add the reserved water in two separate batches. Add the second portion only after the first portion has been fully absorbed. The dough will be very sticky at first, but it will gradually come together after about 15 minutes.
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After mixing, the dough should become smooth, elastic, and cohesive. It should feel strong when stretched and be able to form a thin windowpane film. Wet your hands before handling the dough to prevent sticking.
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In hot weather, turn on the air conditioner or chill the mixing bowl halfway through mixing. The dough temperature after mixing should not exceed 75°F / 24°C.
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If adding grains or dried fruits, add about 1.4 oz and mix for another 30 seconds to 1 minute, just until evenly combined. Do not overmix.
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Remove the dough, shape it into a tight ball, cover with a lid, and ferment at about 79°F / 26°C for 30 minutes.
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After the first fermentation, uncover the dough and perform a stretch and fold on all sides. Cover again and continue fermenting at 79°F / 26°C for another 30 minutes.
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Uncover the dough again and complete a second stretch and fold. At this stage, the dough should begin to show visible air bubbles. Cover and ferment at 79°F / 26°C for another 30 minutes.
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After three fermentation stages and two stretch-and-fold cycles, dust the dough and baking mat with flour. Gently turn the dough out, being careful not to deflate the air bubbles.
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Gently shape the dough into a rectangle, fold it inward twice, and seal the edges tightly.
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Dust a banneton proofing basket with flour. Place the shaped dough seam-side up into the basket for final proofing.
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After proofing, turn the dough out into a baking pan or Dutch oven. Score the top and bake. Add steam during the first 2 minutes of baking to help the bread expand and develop a crisp crust.
