Recipe for sourdough bread 80%
My wettest sourdough bread to date. I’ve gone from working with classic French wheat bread for a long time to spending a lot of time and effort on sourdough bread.
This has meant that I have slowly and surely reduced the amount of flour I use in the recipe, and I now feel so confident that I am pushing myself.
Here, the bread is made with an 80% hydration level, and the goal is of course to go beyond 100%.
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Equipment
- Kitchen Scale
- Stand Mixer
- Storage Container
- Oven
- Baking Paper
- Bread Knife
Ingredients
- 400 gram Water 25 degrees Celsius (77 degrees Fahrenheit)
- 500 gram Flour
- 100 gram Sourdough active
- 15 gram Salt flake or sea salt
- 13.6 gram Oil
Instructions
Day 1:
- Autolyse: Stir together 400 grams of water with 500 grams of flour for 10-15 minutes in a stand mixer.
- Let the autolyse rest covered with a shower cap while you feed the sourdough starter and place it in a warm spot until it doubles in size.
- Mix 100 grams of active sourdough starter into the autolyse, and run it well for about 5 minutes in the stand mixer.
- Add salt and mix for 10 minutes.
- Transfer the dough to a condibucket greased with a tablespoon of oil and cover with a lid.
- Let the dough rest for 1 hour, then perform the first stretch and fold.
- Repeat every hour for 4 hours.
- After 4 folds, let the dough rest for 30 minutes.
- Sprinkle rice flour on the work surface before turning out the dough.
- Rotate the dough over the surface to tighten it up.
- Carefully place the dough, seam side up, in a proofing basket dusted with rice flour.
- Cover with a shower cap and refrigerate overnight.
- Take the bread out of the refrigerator and let it sit on the counter while you preheat the oven.
- Preheat the oven to full heat with a deep baking pan in the bottom and a rack with a baking steel (if you don't have a baking steel, place a regular baking pan upside down in the oven and preheat for 60 minutes).
- When the oven is preheated, pour a liter of boiling water into the deep baking pan.
- Close the door and lower the oven temperature to 260 degrees Celsius (500 degrees Fahrenheit) with convection.
- Carefully turn the bread out onto a piece of parchment paper and make a cut in the top of the loaf.
- Place it gently in the oven on the baking steel/pan with the top facing up.
- Bake the bread for 20 minutes at 260 degrees Celsius (500 degrees Fahrenheit) with steam, then for 20 minutes at 230 degrees Celsius (446 degrees Fahrenheit) without steam.
- Let the bread cool on a wire rack for 1-2 hours, if you can wait that long... 🙂
Notes
On day 2, the bread can be baked at your convenience. The bread only needs to sit out for about an hour while you preheat the oven.