You’ll Be Surprised by How Much Sourdough Starter Is in This Recipe!

מצרכים

• 315 g bread flour
• 35 g whole wheat flour
• 350 g active sourdough starter
• 220 g water
• 10 g salt
• 🫐 60 g blueberries
• 🌡️ Warm fermentation: 3 hours 15 minutes at 24–25°C (75–77°F)
• ❄️ Cold fermentation: 15 hours in the fridge
• Process:
• 1. Mix all the ingredients until well combined.
• Rest for 30 minutes.
• 2. Perform the 1st coil fold, gently incorporating the blueberries.
• Rest for 40 minutes.
• 3. Perform the 2nd coil fold.
• Rest for 40 minutes.
• 4. Perform the 3rd coil fold.
• Rest for 40 minutes.
• 5. Perform the 4th coil fold.
• Rest for 40 minutes.
• 6. Shape the dough into a batard (oval) or boule (round), creating good surface tension.
• Place it seam-side up in a floured proofing basket.
• 7. Refrigerate overnight for the cold fermentation.
• Next Day:
• Turn the dough out onto parchment paper, seam-side down, and score.
• 🔥Open Bake (Baking Stone/Steel):
• Bake in a preheated oven at 250°C (482°F) with steam for 20 minutes.
• (I create steam by pouring a cup of boiling water into a tray filled with hot stones placed at the bottom of the oven.)
• Release the steam, remove the tray with the stones, reduce the temperature to 200°C (392°F), and bake for another 15–20 minutes, until deeply golden brown.
• 🫖 Cast Iron / Dutch Oven:
• Preheat the Dutch oven to 250°C (482°F).
• Bake covered for 20 minutes, then remove the lid, reduce the temperature to 200°C (392°F), and bake for another 15–20 minutes, until deeply golden brown.
• Cool completely and enjoy 🫐🤤
• Some helpful tips in the comments below👇🏻🤍
• #sourdoughbread #sourdoughstarter #artisanbread levainbread