Chanelle Strydom Chanelle Strydom

Sourdough Bread

YouTube Follow Along: Sourdough Bread Masterclass

Ingredients

  • Motherdough starter

  • Eureka White bread flour

  • Brown bread flower

  • Rice flour

  • Classic bakers malt

  • Fine Pink Himalayan salt

  • Olive oil

Refreshing of Motherdough

One Always keep motherdough in fridge

  1. Weigh Motherdough in grams (all other measurements will depend on this 

    • At least 100g when only refreshing

    • At least 200g when baking following morning

    • Water ½ weight (grams) of motherdough

    • White bread flour same weight (grams) as motherdough

  2. Blitz together Motherdough and water

  3. Add blitzed mixture to flour

  4. Knead together (by hand) , make ball and score (cross). 

  1. Check for proof of life. Put in fridge.

    1. Refresh at least twice a week to keep Motherdough alive.

    2. Refresh night before baking (mixing)

Baking of Sourdough

  1. Blitz together:

    • 200g Motherdough

    • 300g Water

    • 30g Olive oil

  2. Mix 400g flour (200g white bread flour + 200g brown bread flour) and 8g Bakers Malt

  3. Add motherdough blitz to flour mixture. Bring together to form a  shaggy mass and leave to rest (autolyse) for 30 minutes.

  4. Measure 10g salt and 25g water.

  5. After 30min rest, add salt and knead on medium speed while adding water, teaspoon quantity at a time until water is completely absorbed each time.

  6. Knead on high speed (level 5) for 2 minutes until dough comes together.

  7. Transfer dough to an oiled tub.

  8. Give dough a set of stretch and fold (4) and cover with plastic.

  9. Leave dough to prove in oven (with light on and door cracked) for 4 hours.

  10. During this time, do a stretch and fold every 30 minutes. 

  11. After 3½ hours leave the dough to rest for the last 30 minutes. (Forming of gluten bonds)

  12. Shape (stretch to form square and fold) and place in banneton. Cover with plastic and leave in oven (light on) with cracked door for remainder of day and overnight.

  13. Place in fridge following morning for cold proof of at least 4 hours.

  14. After cold poof, preheat oven at max temp of 250°C / 482°F for 45 minutes.

  15. Turn the dough onto baking paper, rub with rice flour and score.

  16. Reduce temp to 200°C / 400°F and bake bread at bottom of oven for 55 minutes. Steam at start and then every 5 minutes for 20 minutes.

  17. After 55 minutes (oven off), leave bread in oven for 5 minutes with door cracked (steam must escape).

Always leave bread to cool before cutting.

Enjoy your Sourdough Bread

 

My Mom

After retiring, my mom decided to tackle one of her bucket list dreams – baking sourdough bread. The nostalgia of sourdough held a special place in her heart, a fond memory of the fragrant loaves baked by my great grandmother. With determination, she became a sourdough expert, perfecting the art of sourdough bread baking. I hope her journey sparks your own culinary inspiration to dive into the world of sourdough.

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