Panda's Inventory

Simple Sourdough Bread 2

Prep Time: 15 minutes
Cooking Time: 35-40 minutes
Passive Time: 4-4.5 hours
Calories per serving:
 
loaf
  • 227 g starter
  • 301 g 550 flour
  • 42 g wholegrain flour
  • 199 g water
  • 8 g salt
  1. Combine the flour, water and starter and mix until a shaggy dough has formed and no dry spots of flour remain. Cover and let rest for 20 minutes.
  2. Add the salt and knead antil a smooth elastic dough has formed, until it passes the window pane test. Cover and let rest for 1 hour.
  3. Turn out onto a lightly floured work surface anf stretch and fold. Place back into the bowl, cover and let rest for 1 hour.
  4. Turn onto a lightly floured work surface and gently shape into a rough ball. Cover and let rest for 20 minutes.
  5. Shape into a tot ball and place in a floured bannetton. Cover and let rise for 2-2.5 hours.
  6. About 1 hour before the dough is ready, preheat the oven, a baking tray and a baking steel/pan to 250┬░C.
  7. Turn the loaf over onto some parchment paper and score it. Pour some boiling water into the dray to add steam and bake the loaf for 35-40 minutes.
  8. Transfer to a cooling rack and allow to cool completely.
Prep Time: 15 minutes
Cooking Time: 35-40 minutes
Passive Time: 4-4.5 hours
Calories per serving:
 
loaf
  • 227 g starter
  • 301 g 550 flour
  • 42 g wholegrain flour
  • 199 g water
  • 8 g salt
  1. Combine the flour, water and starter and mix until a shaggy dough has formed and no dry spots of flour remain. Cover and let rest for 20 minutes.
  2. Add the salt and knead antil a smooth elastic dough has formed, until it passes the window pane test. Cover and let rest for 1 hour.
  3. Turn out onto a lightly floured work surface anf stretch and fold. Place back into the bowl, cover and let rest for 1 hour.
  4. Turn onto a lightly floured work surface and gently shape into a rough ball. Cover and let rest for 20 minutes.
  5. Shape into a tot ball and place in a floured bannetton. Cover and let rise for 2-2.5 hours.
  6. About 1 hour before the dough is ready, preheat the oven, a baking tray and a baking steel/pan to 250┬░C.
  7. Turn the loaf over onto some parchment paper and score it. Pour some boiling water into the dray to add steam and bake the loaf for 35-40 minutes.
  8. Transfer to a cooling rack and allow to cool completely.