BASIC SOURDOUGH BREAD
Final Shaping of bread:
Lightly flour the counter top and transfer the dough by flipping it over using the bench scraper. Pull the right side up and over to the center. Repeat with the left, top and bottom sides. Flip the seam side down, cup your hands around the dough and gently pull it towards your self. Turn the dough in a circular motion on the work surface and repeat these steps until the dough has a "tight skin". Dust the top of the dough with flour and transfer to a heavily floured banneton or a bowl keeping the seem side up. If using bowl, line it with tea towel heavily dusted with flour. Let it rest on the counter for 30 minutes, cover with plastic and place in the refrigerator for 12-16 hours to ferment.
Preheat the oven with the Dutch oven or bread pan for 30 minutes. Remove the sourdough from the refrigerator, let it stand on the counter for about 45 minutes to an hour. Place a piece of parchment paper on top and invert dough onto the paper. Dust it with flour and score it with the scorer or a sharp knife. Use the paper to pick up the dough and place it into the Dutch over. Cover and bake for 30 minutes. Remove the cover reduce oven to 200°C and bake for 15-20 minutes.
Carefully transfer the bread to cooling rack and let cool for 2 hours before slicing. Slicing the warm bread will make it rubbery.
The classic combo of fresh burrata, baby Roma tomatoes and basil pesto was one heck of a perfect Italian breaky served with some fresh watermelon juice...its a little twist from the usual breakfast ideas...give it a try and I’m sure your family will thank you for the new addition. Don't forget to check the recipe of onion seed(nigella seed) sourdough bread. Please do write the feedback and post comments in the comments section below the recipe. It means the whole world to me to know someone out there is trying out my recipes. You can tag me on my Instagram page: instagram.com/simranskitchenoman/
PREP TIME: 20 minutes COOKING TIME: 5 minutes SERVES: 4
INGREDIENTS
For levain:
20g active starter
20g plain flour/ bread flour
20g wholemeal four/ atta flour
40g filter water
For Bread:
340g plain flour/ bread flour
110g wholemeal flour/ atta flour
375g filter water
12g sea salt
METHOD
To make Levain:
In a mason jar, mix the active starter, plain flour, wholemeal four and water, mix with the spatula and leave to activate for about 4.5 hours. If the weather is hot and your kitchen temperature is high it might activate earlier, so keep an eye. Once it doubles in size, it’s ready to use.
To make bread:
Once the levain is ready, in a large bowl add plain flour, wholemeal flour, prepared levain and water. Mix together until well combined and no dry bits of flour is left, about 5 minutes.THe dough will be sticky and shaggy. Cover with plastic wrap or kitchen towel to prevent from drying and let it rest for an hour.
After resting for an hour, uncover and add salt. With wet hands, mix the salt in flour to incorporate well by pinching and squeezing the dough, about 5 minutes. Cover and let it rest for an hour.
Uncover, stretch and fold the dough with wet your hand. Take the wet hand underneath the dough, then pull the dough up and fold over. Turn the bowl a quarter-turn and repeat this process 3 times until you have completed 4 stretch and folds. Cover and rest for 45 minutes.
Repeat step no. 3 for three more times after every 45 minutes.
Final Shaping of bread:
Lightly flour the counter top and transfer the dough by flipping it over using the bench scraper. Pull the right side up and over to the center. Repeat with the left, top and bottom sides. Flip the seam side down, cup your hands around the dough and gently pull it towards yourself. Turn the dough in a circular motion on the work surface and repeat these steps until the dough has a "tight skin". Dust the top of the dough with flour and transfer to a heavily floured banneton or a bowl keeping the seem side up. If using bowl, line it with tea towel heavily dusted with flour. Let it rest on the counter for 30 minutes, cover with plastic wrap and place it in the refrigerator for 12-16 hours to ferment.
Preheat the oven with the Dutch oven or bread pan for 30 minutes. Remove the sourdough from the refrigerator, let it stand on the counter for about 45 minutes to an hour. Place a piece of parchment paper on top and invert dough onto the paper. Dust it with flour and score it with the scorer or a sharp knife. Use the paper to pick up the dough and place it into the Dutch over. Cover with lid and bake for 30 minutes. Remove the cover, reduce oven temperature to 200°C and bake further for 15-20 minutes.
Carefully transfer the bread to cooling rack and let cool for 2 hours before slicing. Slicing the warm bread will make it rubbery.
COOK'S NOTES:
