This Claire Safffitz has a great new video on sourdough bread. Even though I have been making sourdough bread about once a week for a while there are some good tips. Many of the steps are visual and by feel so nice to have more information on the steps. Yesterday I bought some nice wheat flours from Elemendorf bakery. I made a loaf with Red Fife wheat sourdough. I find the nicer wheat flours absorb more water and make a nice tasting bread when I use 100g in addition to 350g of King Arthur bread flour. The wheat flour is really nice when making bread, focaccia, or pizza dough.
Claire Saffitz Sourdough video on youtube
Redeemer and Red Fife Bread Wheat Flours from local farms
Sourdough bread sliced made from Red Fife wheat with King Arthur bread flour
Ingredients
- 300g water
- 80-90g fed sourdough starter
- 450g flour (100g nice wheat, 350g King Arthurs bread flour)
- 9g salt
- additional flour can mix with rice flour for less sticking
Steps
- mix start with water in a bowl
- add flours
- mix with hand until combined, scraping sides of bowl so becomes clean
- leave covered with plastic wrap for 30m
- add salt, mix in with hand
- every 30m stretch and fold dough
- after bulk fermentation when has almost doubled scrap out onto floured surface
- fold each 4 ends onto top creating some tension
- leave for 15m
- roll into leaf, shape into loaf
- flour a banneton, proofing basket
- cover with plastic wrap, proof for 1 to 1/2 hours
- leave in fridge overnight or up to a few days
- preheat oven to 450 F with a dutch oven
- when oven is heated remove banneton from fridge
- peel off onto parchment paper
- slice with lame, score lengthwise
- add parchment with loaf on lid with dutch oven
- bake 20m with lid on
- remove lid bake another 20m
- place bread on cooling rack let cool until just warm
