My journey to making my own Sourdough Bread from scratch was a painful one. It took me 7 days just to prepare my Sourdough starter and another 2 days just to make the bread but it was all worth it to see the end result 🙂 (be prepared to dedicate a whole day to making this…)
The first time I attempted this, my dough didn’t rise at all during the proofing period and the result was a super dense bread with barely any air pockets. I think the problem was that I over hydrated the dough (against my instinct) and the levain wasn’t fully ready yet.
Here’s what I did differently this time round. First, I made sure to feed my starter at least twice a day for 2 days prior to baking to make sure my starter was nice and strong. Then, I prepared my Levain (another term used for sourdough starter):
8am – Prepare the Levain:
- 45g starter
- 45g unbleached all purpose flour
- 45g bread flour
- 90g warm water (90F)
I followed Joshua Weissman‘s recipe on Youtube for this recipe. Mix everything together in a jar with a loosely fitted lid and allow to ferment for 3-4 hours or until doubled in size. I kept my Levain in my oven with the light turned on which simulated an ideal proofing environment of ~75F. Meanwhile, prepare your Autolyse. This is a stage in bread making where where you hydrate the flour with water and allow to rest to help with gluten development which will ultimately lend to a better rise in the bread.
11am – Autolyse
- 273g bread flour
- 500g unbleached all purpose flour
- 175g whole wheat bread flour
- 660g warm water (90F)
Once my Levain doubled in size or has tons of bubbles (see photo below), this indicates that it is ready because my starter culture is producing lots of gas.Continue reading