Making tangy sourdough bread with a crunchy crust takes lot of patience, but it’s sure worth it.
Top tips from me:
1) Linked below is the 19-minute-long video that The Bread sent to me to follow. It’s fairly easy to follow, though your dough may end up looking slightly different than her’s, as mine did, too.
2) When adding your starter, it should be about 6-12 hours after feeding when it has risen to its peak. Plan ahead and feed your starter well before you start making your dough.
3) The measurements, just like the starters, may be a bit off when it comes to converting them to cups, so make sure the consistency of your dough always matches that in the video, even if that means adding more flour.
4) I ended up only doing the three folds like the baker ends up doing in the video.
5) Feel free to just use all-purpose flour instead of brown rice flour if you don’t have it. Definitely make sure you use semolina and that the parchment paper is properly cut, though, to avoid your loaf sticking to the dutch oven.
6) I proved my dough in some Corning ware since I don’t have a banneton, which may have affected the shape. I also bought a dutch oven to bake my bread in, since my research told me that was easier with the steaming process, so another video is linked below to explain how to bake your bread that way.
7) After talking to The Bread again, my theory is that I should have used my starter 8-12 hours after feeding, folded my dough one more time, shaped it 20 minutes just before baking and increased the temperature to 500 degrees. I will experiment and see what works for a better rise next time!
This recipe is long and tedious, but extremely worth it. It will take about 6-8 hours for you to finally get your dough shaped, then an overnight proof for 12-16 hours, then baking for 40 minutes — so definitely do this on a weekend or slow day at work. You will get one medium sized loaf out of this.
70 g whole wheat flour — 255 g all-purpose or bread flour — 253 g water — 65 g starter (called levain) — 7.5 g sea salt (or table salt) — extra water and flour for folding and shaping — brown rice flour and semolina/cornmeal to sprinkle on loaf
Did you make this recipe and have any suggestions? Make sure to leave a comment!