Basic Country Sourdough

Greetings! I'm so excited to start my first blog post and I sure you're excited to bake your first sourdough bread at home too! I hope my easy-to-follow recipe will help you to get the hang of sourdough baking.

This basic country sourdough recipe produces a gentle open crumb with a mildly sour flavour. It can be eaten on it's own, it's perfect for toast, dipping in soups, sandwiches and more!

Blistering crust with gentle ear :)

Do you love gently open crumb? :P

Baker's Percentage

• 80% Japanese Bread Flour 200g

• 20% Japanese All-Purpose Flour 50g

• 74% Water 185g

• 20% Levain 50g

• 2% Sea Salt 5g

Method

• Autolyse flour and water for 1-2 hours

• Add levain, rest for 30 minutes

• Add salt, rest for 10-15 minutes

• Stretch and fold, once and rest for 30 minutes

• Coil fold 3-4 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping

• Preshape the dough, bench rest for 20 minutes

• Shape the dough, proof the dough in the banneton basket for 10-20 minutes

• Cold retard for 12-16 hours at 1-3°C

• Place dutch oven in the oven and preheat at 250°C for 30 minutes

• Bake covered at 250°C for 23 minutes, and bake another 17 minutes at 230°C uncovered

• Cool for at least 3 hours before slicing

Note

• Total bulk time 5 hours at 26°C

• Nippon Murasaki Botan is used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out