Basic Open Crumb Sourdough Bread

by - May 05, 2019

1st Attempt 



This is my first attempt at making sourdough bread.  I am grateful to Delvin Tan for his knowledgeable guidance and advice on how to cultivate and maintain the sourdough starter.  Thank you also to Full Proof Baking for the detailed video on "How To Make Starter From Scratch" which proved invaluable.

This recipe and method is adapted from Full Proof Baking with slight modification.  The method for mixing and kneading using stand mixer is adapted from Delvin Tan.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Basic Open Crumb Sourdough Bread Recipe 


INGREDIENTS:

Total flour:  325g + 32.5g (from levain)

255g bread flour (I used Japanese high gluten flour) - 79%
70g whole wheat flour - 20%
253g water (reserve 20g for salt) - 78% hydration
7.5g sea salt - 2.1%

Levain:
65g sourdough starter (Feed 25g sourdough starter + 25g flour + 25g water, keep at room temperature, wait until tripled, around 4 - 5 hours) - 20%

METHOD:
  1. Autolyse - Mix flour and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for 1 to 3 hours.
  2. Levain - Wet your hand, add 65g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes until window pane stage.  Cover and rest for 30 minutes.
  3. Sea Salt - Dilute sea salt with the balance of 20g water.  Pour on top of the dough, use hand to mix in the sea salt water.  It takes about 5 minutes until it is fully incorporated.  Cover and rest for 30 minutes.
  4. Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for 30 minutes.
  5. Lamination -  Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape.  Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
  6. Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  7. Stretch and Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  8. Stretch and Fold 3 - Repeat the same.  Cover and rest for 90 minutes.
  9. Shape - Flour the counter top.  Shape and transfer to a heavily flour banneton.  
  10. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  11. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  12. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
  13. Bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 230C, continue bake for another 20 minutes.
  14. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

2nd Attempt 






3rd Attempt 




4th Attempt 





5th Attempt 

For my 5th attempt, I simplified the method which is no autolyse and lamination as follows:
  1. Mix all ingredients and knead by hand or machine.
  2. Transfer dough into a new dish and give a few folds.  Rest 30 minutes.
  3. 1st S&F (rest 30 minutes), 2nd S&F (rest 30 minutes) and 3rd S&F (rest 90 minutes).
  4. Shape and place in benneton.
  5. Let it proff in RT (27C) for 2 hours and retard in the fridge for 12 - 16 hours.  Bake immediately from the fridge the next day.



6th Attempt

For this bread, I added 12.5% of rye flour and reduced the whole wheat and bread flour as follows.  I added salt in when mix flour and water together to autolyse.  The rest of the methods are the same as above.

245g bread flour (I used Japanese high gluten flour) - 75%
40g whole wheat flour - 12.5%
40g rye flour - 12.5%
253g water (reserve 20g for salt) - 78% hydration
7.5g sea salt - 2.1%
65g levain (at peak)





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30 comments

  1. Any photo to share for the stretch n fold n also lamination part? TIA 😊

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. I have shared the video link "Full Proof Baking" on my above post. Please click on it and you can watch from there ya.

      Cheers :)

      Delete
  2. Hi, for the sourdough starter recipe ..why need to keep so many different days of discard dough in freezer and how to use them?

    ReplyDelete
    Replies
    1. Hi Michael,

      Are you referring to the Youtube I shared on the above link? I am not sure because I am a beginner. But, she did mention that use for making pancake.

      Cheers :)

      Delete
  3. Hi.. Did you do it in air cond room?

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. No, in our Malaysian room temperature.
      Cheers :)

      Delete
    2. Hi, For my 3rd attempt, I did it in air cond room (26-27C) and I found I got better oven spring. Thanks :)

      Delete
  4. May i know if there are any differences between japanese bread flour and the normal bread flour (diamond brand) which i normally used. I am new to sourdough bread and tried making it before but it doesnt turn out well.

    ReplyDelete
    Replies
    1. Hi there, thank you for asking. Sorry, I do not know the different. It is so happened that I have Japanese Bread Flour as I use it for all my bread making. But, I guess should be fine as long as high gluten or protein flour. The original recipe did not specified the special brand.
      Cheers :)

      Delete
    2. In Japan, flour is generally categorized in 2 main varieties and you should choose them according to your usage.

      Hakurikiko (薄力粉)
      Weak flour/Soft Flour - This is for baking cakes and biscuits and for general use.
      It's low in protein content (less than 8.5%).

      Kyoryokuko (強力粉)
      Strong Flour - This is for bread making.
      It's high in protein content (more than 12%)

      https://www.simplyoishii.com/flour.html

      Delete
    3. Thank you for the information. Very useful..
      Cheers :)

      Delete
  5. May i know if there are any differences between japanese bread flour and the normal bread flour (diamond brand) which i normally used. I am new to sourdough bread and tried making it before but it doesnt turn out well.

    ReplyDelete
  6. Hi, I am trying out SD bread for the first time and would like to try your this recipe. If I do not want whole wheat flour, can I replace it with bread flour for the same amount? Also, your water is in GRAM correct? Thanks.

    ReplyDelete
  7. Hi there, thank you for your comment and question. Yes, the water is in gram.
    Yes, you can replace the whole wheat flour with bread flour in the same amount. I never tried used all bread flour. But, it should work.

    Cheers and happy baking :)

    ReplyDelete
  8. Hi, i am keen to try out your recipes. Heard much about sourdough starter, can you please share how to create/prepare sourdough starter. Tq

    ReplyDelete
    Replies
    1. Hi there, Thank you for your comment and question. I have shared the YouTune link that I I followed on How to make sourdough from scratch. Please click the link on the above post. Cheers :)

      Delete
  9. Lamination - Lightly mist the counter top with water and wet your hand. Pull from centre out to form a rectangle shape. Pick up one edge and fold into the center. Pick up other edge and fold into the center over first section. Fold the top down half way. Fold the bottom up. Put dough in a new dish (square pyrex dish). Cover and rest for 30 minutes. ???? What does this step do? thank you

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question. I followed the recipe and method done by Full Proof Baking as the link I shared on the above post. If I am not wrong, it will yield open nice crumb.

      Cheers :)

      Delete
  10. What does this step do?
    Lamination - Lightly mist the counter top with water and wet your hand. Pull from centre out to form a rectangle shape. Pick up one edge and fold into the center. Pick up other edge and fold into the center over first section. Fold the top down half way. Fold the bottom up. Put dough in a new dish (square pyrex dish). Cover and rest for 30 minutes.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question. I followed the recipe and method done by Full Proof Baking as the link I shared on the above post. If I am not wrong, it will yield open nice crumb.

      Cheers :)

      Delete
  11. hello ! May I know what type of whole wheat flour you are using ? I followed this recipe but my bread texture is so dense.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. I used Bob's Red Mill (100% Stone Ground Whole Wheat Flour).

      Cheers:)

      Delete
  12. Hi may I know what type of whole wheat flour you are using ?

    ReplyDelete
    Replies
    1. Sorry for late response. I I used Bob's Red Mill (100% Stone Ground Whole Wheat Flour).

      Cheers :)

      Delete
  13. Hi! May I know what was the difference between single attempts? It's so clear to see the developing! ;)

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question. Did you mean first attempt? Practice make perfect. It is improving because of the sourdough starter too, it's become stronger.

      Cheers :)

      Delete
  14. Hi, do you use machine mix (stand mixer) for any of the attempt? I did try with my mixer but it takes very long to reach window pane. So wonder which brand do you use to reach window pane within 6-8 mins. Thanks.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. Actually, I used stand mixer to mix flour and water (step 1) and add in the levain (step 2) in all the attempts. I used Kenwood Chef stand mixer. Gluten already formed during autolyse. Do not need very long time to knead the dough after that.

      Cheers :)

      Delete
  15. Hi, would you mind sharing the stand mixer brand? I can never reach window pane until 30 mins using my KW. Thanks.

    ReplyDelete