SOURDOUGH BREAD NO SPECIAL EQUIPMENT NEEDED!

מצרכים

• 800 g active sourdough starter
• 160 g whole wheat flour
• 890 g wheat flour (I used all-purpose flour with 10% protein)
• 630 g water
• 25 g salt
• 🌡️ Warm fermentation: 3 hours at 23–25°C (73–77°F)
• ❄️ Cold fermentation: 10 hours in the fridge
• Process:
• 1. Prepare the starter
• Feed your starter in the morning at a 1:4:3 ratio (100 g starter : 400 g flour : 300 g water). Mine reached its peak after about 6–7 hours.
• 2. Mix all the ingredients until fully combined.
• Rest for 45 minutes.
• 3. Perform the 1st coil fold.
• Rest for 1 hour.
• 4. Perform the 2nd coil fold.
• Rest for 1 hour.
• 5. Divide the dough into 3 equal pieces and pre-shape each into a round.
• Rest for 15–20 minutes.
• 6. Shape each loaf, creating good surface tension, and place it into lightly oiled (or parchment-lined) loaf pans.
• I use loaf pans that my mom baked bread in for as long as I can remember. They measure 22 × 11 × 11.5 cm (approximately 8.7 × 4.3 × 4.5 in) and are suitable for 600–1000 g of dough.
• 7. Refrigerate overnight for the cold fermentation.
• Next day:
• 1. Preheat your oven to 220–240°C (428–464°F).
• 2. Place the loaf pans on the lower oven rack. Put a heatproof dish filled with hot water on the bottom of the oven to create steam.
• Bake for 25–30 minutes with steam.
• 3. Remove the dish of water, reduce the temperature to 200°C (392°F), and bake for another 25–30 minutes, until the loaves are deeply golden brown.
• Let the bread cool completely before slicing 🤍
• 💡 This turned out to be such a quick and convenient way to make sourdough bread, and the flavor was absolutely amazing. My parents loved it. 🥰
• 💡I used all-purpose flour with 10% protein.
• 💡 Because this recipe uses a large amount of starter, the dough ferments very quickly. If your kitchen is warmer, it may b