(Beginner's Casserole Handbook supplement) This recipe is the entry to the leavening into the world of. We work with 65% low hydration, which means the dough is non-sticky and easier to handle as a starter. This recipe 1 piece for about 850-900 grams of bread sufficient.
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Ingredients
Kovász feed
Bread dough
- 500 g BL-80 Bread flour (high protein content is important!)
- 325 g lukewarm water In two tranches: 300 g + 25 g
- 100 g active leaven (fresh)
- 12 g salt
Instructions
PREPARATIONS (Step zero)
Before kneading, your sourdough starter should be at full strength. A kneading before approx. 6-8 hours before feeding your sourdough (e.g. at 8 a.m. if you knead at 3 p.m.). It's good if it's at least doubled in size, full of bubbles. For beginners, I recommend feeding harder: feed 50 g sourdough starter to 100 g BL-80 with bread flour, either mixed with wholemeal or higher protein e.g. king wheat flour and 80 g lukewarm water. This worked best for me.1. Car leasing (Soaking the flour)
Sift through the 500 g flour in a bowl. Pour in most of the water, the 300 g lukewarm water. Mix roughly (just so there is no dry flour left), cover and let rest. 1 hour.Why? This allows the flour to soak up the water, smoothing the dough and making it much easier to knead.2. Putting up
To the rested dough add the 100 g active leaven. Start kneading. When the sourdough has already been mixed, add the 12 g salt and the rest 25 g water. Knead until the dough separates from the sides of the pan and is nice and smooth. Place in a thinly greased baking dish and leave to rest 45 minutes.3. Folds (I have a separate video on folding methods above.)
Do not knead the dough, instead fold it to make it airy. Total 3 times, every 45 minutes fold the dough over.1. Folding service: Putting up 45 minutes after. (e.g: laminating)2. Folding service: Another 45 minutes later. (e.g.: petal Folding service)3. Folding service: Another 45 minutes later (e.g.: coil entitlement)The last Folding service then let the dough rest for 2 hours in the bowl. Then the magic happens, the dough increases in volume and becomes full of bubbles.4. Formatting (Watch the video to see how to format.)
Turn the dough out onto a lightly floured counter. Carefully form it into a loaf (so that the surface is firm).Place it in a greased freezer tray so that the fitting (the slussz) should be ABOVE. Pinch the bottom so it doesn't open.5. Cold access
Cover the door with a kitchen towel (or put a bag over it to keep it from drying out) and put it in the fridge (5-6 degrees) 10-12 hours (e.g. overnight).Tip: Cold dough is much easier to work with in the morning.6. Preparing to bake
Preheat the oven to 250 degrees (bottom-up cooking). Place the cast iron pan empty with the lid on to cook through. For beginners, I recommend baking the bread in a cast iron pan for best results. Optional Step (Tempering): we usually take the dough out to the counter for 1 hour before baking to bring it to room temperature, but if you're a beginner, feel free to bake it straight out of the fridge for easier cutting!7. Cutting and Baking
Turn the dough out onto a baking sheet. Use a knife to cut the top at about 45 degrees under the dough (this is the main incision) so that the bread will open up. You definitely need to practice this, the easiest way is to make a plain crosswise cut I think. Lift it into the hot pan with the paper, put the lid on and put it in the hot oven.The trick: As you put it, immediately lower the heat from 250 degrees to 180 degrees!.Fry under a lid 60 minutes(This will ensure that the crust is cooked through and stays thin). Remove the lid and cook for about another. 10 minutes, until you get a nice golden brown colour.
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