Recipe: Basic Country Sourdough
by She Bake Sourdough
We've partnered with influencer and home baker Jade to share another sumptuous sourdough bread you can bake and share with your loved ones!
The recipe can fit a 9” round banneton basket that's included in Superbaking's bread proofing basket set that you can purchase here. 🙂
Ingredients:
100g whole-wheat flour / 20%
400g Bread Flour / 80%
400g water / 80% (Reserve 20g water to add with salt)
10g salt / 2%
100g levain / 20%
Instructions:
1. Gently mix flour + water for 30 min or until fully incorporated. Do not knead.
2. Mix in starter until it is evenly incorporated, rest 20 min.
3. Add in salt + 20g (reserved) water and mix until it is fully absorbed, rest 45 min.
4. Stretch the dough as thin as you can without tearing it. Then fold up into layers, rest 45min.
5. Again, stretch the dough as thin as you can without tearing it. Then fold up into layers.
6. Do a Full Coil Fold. (do a coil fold each time the dough relaxes and spreads). To do a coil fold, lift the dough from the middle with both of your hands - your four fingers below the dough and your thumb above. Lift the dough completely and place on the banneton basket like a coil. Let it rest for 1 hour.
7. Repeat step 6.
8. Total bulk 5h at 29C
9. Do the final shaping and into the Superbaking banetton basket.
10. Bench rest at room temp for 15 min. Bench rest is just giving your dough time to rest before shaping it or storing it in the fridge to allow the gluten to relax.
11. Once your dough is happily sitting on your Superbaking banneton basket, put it in the fridge and let it cold ferment overnight for 12-16h.
12. Score and bake at 250 C for 20min with lid/ steam, 220C no lid/ without steam for 20 min.
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