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https://www.theperfectloaf.com/cookbooks/
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This sourdough bread is one of my favorite recipes (so much so that it's also in my cookbook!). It's a hand-mixed and highly hydrated dough that results in a loaf with an open crumb contrasted by a thin, crispy crust. Use your sourdough starter and make some delicious bread!
🍞 FULL RECIPE HERE:
https://www.theperfectloaf.com/best-sourdough-recipe/
➡ LEVAIN INGREDIENTS:
● 30g ripe sourdough starter
● 30g medium-protein bread flour (or Bread Flour)
● 30g whole wheat flour
● 60g water
➡ AUTOLYSE INGREDIENTS:
● 822g medium-protein bread flour
● 64g whole wheat flour
● 650g water
➡ DOUGH MIX INGREDIENTS:
(Note that the flour quantity is added in the autolyse step!)
● 95g water
● 17g fine sea salt
● All of the levain (about 150g)
🫙 EQUIPMENT IN THE VIDEO:
My favorite bread dough whisk (affiliate):
https://www.theperfectloaf.com/whisk
Bench scraper (affiliate):
https://www.theperfectloaf.com/cdk
14" Proofing baskets:
https://shop-sfbi.myshopify.com/products/wicker-basket-with-linen-liner-oval-14-1-1-5-lbs
All my favorite baking tools for this bread:
https://www.theperfectloaf.com/my-bak...
🎥 CHAPTERS
00:00 Intro
00:48 Step 1. Levain
01:42 Step 2. Autolyse
02:57 Step 3. Mix
06:02 Example of over-hydrated dough
06:38 Step 4: Bulk fermentation
08:21 Should I fold the dough again?
09:03 When to end bulk fermentation?
09:50 Step 5: Divide & preshape
10:37 Step 6: Shape & Proof
11:26 Step 8: Bake
12:35 Outro
#bread #baking #theperfectloaf