JustSourdough Beginner’s Master Recipe

Ingredients:

400g strong white bread flour

50g wheatmeal bread flour

50g spelt flour

350g water

100g active starter / levain

9g salt

Process:

1. Feed you starter at a ratio to make sure you build up at least 100g active starter / levain. Leave it at room temperature (depending on your ambient temperature, it will take around 4-6 hours to double in volume if fed at 1:1:1 ratio)
2. Modified Autolyse – when the starter is active (at least doubled in volume) add the water, started and the flour(s) into your Wilfa ProBaker mixing bowl and mix for approximately 3 minutes at 40% speed. All flour should be hydrated, no dry flakey bits left. Leave to rest for 1 hour.
3. Add the salt and mix at 50% speed for approximately 10 minutes (or until the dough is smooth and the gluten is developed)
4. Remove the dough from the mixing bowl and put in a lightly oiled plastic or glass container/dish/box and leave to rest for 30 minutes.
5. Start doing Stretch & Folds or Coil Folds – whichever you fancy – ideally at 30 minute – 1-hour intervals. Ideally, try to do 3 to 4 Stretch & Folds. After the last Stretch & Folds rest the dough for about 30-90 minutes depending on how the dough is doing and how warm your kitchen is.
6. Pre-shape, bench rest for 20 minutes
7. Shape you dough and place in your banneton (smooth, top side is down) leave it out for about 20 minutes or until it is approximately 30% bigger in volume. Then, place is the fridge for overnight fermentation.
8. Next day, turn your oven on to 250C with you Dutch Oven, ideally preheat for a minimum of 30 minutes before you bake your bread.
9. Layout all the tools/gloves, etc. you’ll be using before you take the Dutch Oven out of the oven.
10. Turn your dough out in the Dutch Oven, score, spray with water or put a couple of ice cubes in the pan and put the lid on.
11. Bake at 250C with the lid on for 30 minutes
12. Turn the oven down to 215C – 220C. Remove the lid and bake further for 10-15 minutes (to your liking). Make sure you turn down the oven before taking the lid off, otherwise the bread will be scorched.
13. Place the baked loaf on a cooling rack and try to resist to cut it in the next 2 hours.

Håper det smaker!

About @justsourdough

Ilgin Beaton was born and raised in Turkey, where life revolved around wholesome, natural, home-cooked food. She is an award winning baker and is passionate about inspiring other people to make their own real bread. As the owner of Just Sourdough, she runs sourdough baking workshops from her home in Sevenoaks in England. She is also an official Real Bread Campaign ambassador and World Bread Awards Judge.

www.justsourdough.com
@justsourdough