Tag: sourdough

Seeded Sourdough

Posted on by LG Coetzee
Seeded Sourdough

Here follows a series of videos to help you bake the seeded sourdough bread.

Video 1: Stretch and fold method

Video 2: Shaping a freeform loaf

Video 3: Final Step before baking

Seeded Sourdough

Category Sourdough
Serving Size
1 Loaf
Prep Time
12 hours
Cook Time
45 minutes
Total Time
12 hours, 45 minutes

Ingredients

  • 500 g White Bread Flour
  • 330 g Water for autolyze
  • 100 g Sourdough Starter
  • 80 g Water for soaking seeds do not drain when adding to the dough
  • 20 g Poppy seeds
  • 20 g Flax seeds
  • 20 g Toasted sesame seeds
  • 30 g Sunflower seeds
  • 5 ml Aniseed
  • 15 ml Salt

Instructions

DAY 1 - EVENING:

  1. Combine all of the seeds, aniseed, and salt in a small bowl and add the 80ml of water, allowing the seeds to soak up the water during the dough’s autolyze stage.
  2. Mix the flour, water, and starter and cover the dough to autolyze for 1 hour.
  3. Add the seed mixture to the dough and pinch it into the dough using your fingertips.
  4. Begin a series of 3 stretch and folds 30 minutes apart, covering between each stretch and fold. (See attached video 1)
  5. With the final stretch and fold cover the bowl with a damp towel and let rise overnight until doubled in size at room temperature. This will take about 8 to 10 hours at 21°C.

DAY 2 - MORNING:

  1. Tip the dough onto a lightly floured surface, stretch and fold the dough and form it into an oblong shape or round ball. (See attached Video 2)
  2. Flip the dough over and let rest for 5 to 10 minutes on the seam.
  3. Line a baking tray with parchment and dust with flour.
  4. Gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough onto the baking tray. Let rest for 30 minutes to 1 hour. (See attached Video 3)
  5. Preheat your oven to 240°C and place an empty roasting tray on the bottom shelve to heat up with the oven.
  6. Paint the dough with egg wash and sprinkle some seeds over. Score the dough using a sharp knife or a bread lame.
  7. Place the bread on the middle rack and immediately pour a cup of boiling water into the oven dish on the bottom shelve to make steam.
  8. Close the door and bake for 40-45 minutes.
https://www.flourandthyme.com/2020/05/01/seeded-sourdough/

Bread Making Videos

Posted on by LG Coetzee

Stretch and Fold High Hydration Dough.

Shaping a High Hydration Loaf.

Final Proof and Resting before Baking.

Recent Posts

Basic Sourdough Bread (High Hydration)

Posted on by LG Coetzee

Here follows a series of videos tutorials.

Video1: Stretching and Folding Method:

Video2: Shaping the loaf

Video 3: Ready to bake

Sourdough Bread (High Hydration)

Category Sourdough
Serving Size
1 Loaf
Prep Time
12 hours
Cook Time
45 minutes
Total Time
12 hours, 45 minutes

Ingredients

73% Hydration:

  • 100 g Active Starter (8-12hours after the last feeding)
  • 350 g Tepid Water
  • 500 g Bread Flour (3 1/3 cups)
  • 15 ml Salt 1 Tablespoon

80% Hydration:

  • 100 g Active Starter (8-12hours after the last feeding)
  • 390 g Tepid Water
  • 500 g Bread Flour (3 1/3 cups)
  • 15 ml Salt 1 Tablespoon

Instructions

DAY BEFORE BAKING

Late Afternoon:

  1. Whisk the starter and water together in a large bowl.
  2. Add the flour and combine until a sloppy dough forms.
  3. Place the dough in an oiled bowl. Cover with plastic wrap and autolyse (rest) for 45 minutes.
  4. Add salt and work it into the dough by hand. Stretch and fold the dough (see attached video). Cover and let rest for another 30 minutes. Repeat the stretching and folding process twice more resting 30 minutes between each session.
  5. Bulk Rise:
  6. When the third stretch and fold is done, cover the bowl again and let proof overnight at room temperature until doubled in size. This will take about 8 to 10 hours at 21°C.

OR:

  1. Cover with a wet tea towel and plastic. Refrigerate for up to 24 hours.

DAY OF BAKING

Shape:

  1. If the dough was refrigerated, let it first come to room temperature.
  2. Flatten the dough a bit onto a lightly floured work surface.
  3. Stretch and fold to shape it into a round ball. (See attached video)
  4. Flip the dough over onto the seam and let rest for 5 to 10 minutes

Second Proof:

  1. Carefully cup the dough with your hands and place it onto a baking tray prepared with parchment and dusted with flour. (see attached video)
  2. Lightly dust the loaf and allow to proof for 1-2 hours.

Bake:

  1. Preheat your oven to 240°C.
  2. Heat a roasting tray at the bottom of the oven white preheating.
  3. Score the dough with a sharp knife about 1cm deep.
  4. Place the bread on the middle shelve and pour a cup of water in the roasting tray on the bottom shelve.
  5. Quickly close the door and bake for 40 - 50 minutes.
  6. When finished, transfer to a wire rack. Cool for 1 hour before slicing.
https://www.flourandthyme.com/2020/04/18/basic-sourdough-bread-high-hydration/

Basic Sourdough Bread (60% Hydration)

Posted on by LG Coetzee
Basic Sourdough

Sourdough Bread (60% Hydration)

Category Sourdough
Serving Size
1 Loaf

Ingredients

  • 160 g Starter, Fed and ready
  • 275 g Water
  • 500 g White Bread Flour 3 1/3 cups
  • 15 ml 15ml Salt 1 Tablespoon

Instructions

DAY 1 – Evening:

  1. Whisk the starter and water together.
  2. Combine flour and salt and use a spoon to mix it through.
  3. Mix in the starter and the water. Use your hands to mix to make a soft dough.
  4. Coat the surface of your counter lightly with flour and tip the dough out onto the counter.
  5. Knead the dough for 10-15 minutes, or until the dough is smooth and elastic.
  6. Place the dough into a lightly oiled bowl and cover with cling film.
  7. Leave to prove overnight at room temperature ( 8 – 10 hours).

DAY 2 – Baking:

  1. Shape the dough by stretching and folding method into a tight, elastic ball and dust with flour.
  2. Place the freeform shaped dough onto a baking tray that is lined with parchment and dusted with flour. Dust the top of the loaf lightly with flour.
  3. Cover with a large plastic bag and leave to proof for 2 – 4 hours. Until doubled in size.
  4. Place a roasting tray on the bottom oven shelf and preheat the oven to 240C.
  5. Place the dough in the oven and add boiling water in the roasting tray.
  6. Bake the loaf for 40-45 minutes until deep golden, brown color. Allow to cool on a wire rack.
https://www.flourandthyme.com/2020/04/18/basic-sourdough-bread-low-hydration/

Sourdough Starter

Posted on by LG Coetzee
Sourdough Starter

Sourdough Starter

Category Sourdough

Ingredients

Day 1:

  • 100 g White Bread Flour
  • 50 g Water
  • 50 g Buttermilk (optional. replace with plain water)
  • 1 Granny Smith Apple

Day 2 & 3:

  • 100 g White Bread Flour
  • 100 g Water

Day 4 & 5:

  • 100 g White Bread Flour
  • 100 g Water

Day 6 & 7:

  • 125 g White Bread Flour
  • 125 g Water

Instructions

Day 1:

  1. Mix flour, water and buttermilk. Grate apple with skin on (avoid & discard the core) and add to the mixture. Stir the mixture until well combined.
  2. Tip into an airtight container, cover and leave to ferment for 24 hours.

Day 2 & 3:

  1. Mix flour & water.
  2. Add mixture to the starter and mix until well combined. Cover and leave to ferment for 24 hours.

Day 4 & 5:

  1. Mix flour and tepid water and add 200g of the starter to it. Mix until well combined. Discard the remaining starter. Cover and leave to ferment for 24h.

Day 6 & 7:

  1. Mix flour and tepid water and add 250g of the starter to it. Mix until well combined. Cover and leave to ferment for 24 hours.
  2. After day 7 the starter should be ready for use.
https://www.flourandthyme.com/2020/04/12/sourdough-starter/