This particular dough can be made using a stand mixer, but it’s not essential; you can opt for traditional coil folds. While most sourdough bread recipes use bread flour or all-purpose flour, my absolute favourite choice is tipo 00 flour. I find that it gives the bread a beautiful crumb and a light, fluffy texture while maintaining a crisp crust.
Recipe:
* 400g tipo 00 flour (12.5%) * 60g sourdough starter * 10g salt * 200g water * 200g tangzhong (150g water, 50g flour)
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1. In a pot, combine 150g water and 50g flour. Stir continuously over low heat until it begins to thicken. Spread out thangzong in stand mixer bowl, and add most of the room temp water from the recipe, mix it, and wait until the mixture reaches a temperature of below 40C. 2. Add the sourdough starter, optional tsp of sugar, and mix it. Add all the flour and mix it until there are no flour clumps. 3. Fermentolyse for 30 minutes. 4. Add the salt, and let the stand mixer do its work for around 15 minutes, or until the dough becomes one solid mass on the dough hook that slips on the sides of the bowl. During the half-mark of the kneading, I add the last remaining water that I held back on step 1. 5. Once the dough is done kneading, I shape it into a tight boule with upwards tension and return it to the bowl. 6. Allow the dough to rise 25%. Pre-shape the dough and let it rest for 30 minutes before the final shaping. Let the dough cold proof in the fridge for 2–3 days. 7. Preheat your oven to 250C with a dutch oven inside. Score the loaf, place it inside the dutch oven with 4 small ice cubes. Reduce the oven temp 230C with the lid on for 20 minutes. Remove the lid for an additional 15 minutes at 200C. Turn off the oven, and place the bread on a wire rack inside the oven, and let the bread cool off for 1–2 hours. 8. The bread is ready to be devoured.
2 Comments
This particular dough can be made using a stand mixer, but it’s not essential; you can opt for traditional coil folds. While most sourdough bread recipes use bread flour or all-purpose flour, my absolute favourite choice is tipo 00 flour. I find that it gives the bread a beautiful crumb and a light, fluffy texture while maintaining a crisp crust.
Recipe:
* 400g tipo 00 flour (12.5%)
* 60g sourdough starter
* 10g salt
* 200g water
* 200g tangzhong (150g water, 50g flour)
​
1. In a pot, combine 150g water and 50g flour. Stir continuously over low heat until it begins to thicken. Spread out thangzong in stand mixer bowl, and add most of the room temp water from the recipe, mix it, and wait until the mixture reaches a temperature of below 40C.
2. Add the sourdough starter, optional tsp of sugar, and mix it. Add all the flour and mix it until there are no flour clumps.
3. Fermentolyse for 30 minutes.
4. Add the salt, and let the stand mixer do its work for around 15 minutes, or until the dough becomes one solid mass on the dough hook that slips on the sides of the bowl. During the half-mark of the kneading, I add the last remaining water that I held back on step 1.
5. Once the dough is done kneading, I shape it into a tight boule with upwards tension and return it to the bowl.
6. Allow the dough to rise 25%. Pre-shape the dough and let it rest for 30 minutes before the final shaping. Let the dough cold proof in the fridge for 2–3 days.
7. Preheat your oven to 250C with a dutch oven inside. Score the loaf, place it inside the dutch oven with 4 small ice cubes. Reduce the oven temp 230C with the lid on for 20 minutes. Remove the lid for an additional 15 minutes at 200C. Turn off the oven, and place the bread on a wire rack inside the oven, and let the bread cool off for 1–2 hours.
8. The bread is ready to be devoured.
Looks great, awesome ear score.