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Flower Sourdough bread
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Flower Sourdough bread



My Sourdough Bread Recipe

For the Levain :

* 25 g sourdough starter
* 50 g flour
* 50 g water

Dough Ingredients:

* 350 g white bread flour
* 150 g whole wheat flour
* 350 g water
* 100 g levain
* 10 g salt

Turmeric for topping

Instructions:

1. Mix all the flours with the water and let it rest for 1 hour .
2. Then add the salt and levain, and knead until the dough passes the windowpane test.
3. Transfer the dough to a greased bowl and let it rest for 45 minutes.
4. Perform the first stretch and fold. Repeat the folding twice more at 45-minute intervals.
5. Continue bulk fermentation until the dough has risen sufficiently (approximately 5 hours at 26°C). You may perform additional folds if needed.
6. Shape the dough and place it in a 22 cm proofing basket.
7. Cover and place in the refrigerator for cold fermentation.
8. Preheat the oven with a Dutch oven inside to 250°C for 30–45 minutes.
9. Transfer the dough onto parchment paper, score the top with a blade.
10. Bake covered at 250°C for 20 minutes, then uncover and bake at 200°C for another 20 minutes

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34 Comments

  1. @HATICEONCEL

    My Sourdough Bread Recipe

    For the Levain (Starter):

    * 25 g sourdough starter
    * 50 g flour
    * 50 g water

    Dough Ingredients:

    * 350 g white bread flour
    * 150 g whole wheat flour
    * 350 g water
    * 100 g levain
    * 10 g salt

    Turmeric for topping

    Instructions:

    1. Mix all the flours with the water and let it rest for 1 hour (autolyse).
    2. Then add the salt and levain, and knead until the dough passes the windowpane test.
    3. Transfer the dough to a greased bowl and let it rest for 45 minutes.
    4. Perform the first stretch and fold. Repeat the folding twice more at 45-minute intervals.
    5. Continue bulk fermentation until the dough has risen sufficiently (approximately 5 hours at 26°C). You may perform additional folds if needed.
    6. Shape the dough and place it in a 22 cm proofing basket.
    7. Cover and place in the refrigerator (<4°C) for cold fermentation.
    8. Preheat the oven with a Dutch oven inside to 250°C for 30–45 minutes.
    9. Transfer the dough onto parchment paper, score the top with a blade.
    10. Bake covered at 250°C for 20 minutes, then uncover and bake at 200°C for another 20 minutes.

  2. @HATICEONCEL

    Ekşi Mayalı Ekmeğimin Tarifi

    Ön Maya İçin:

    * 25 g ekşi maya başlangıcı
    * 50 g un
    * 50 g su

    Hamur Malzemeleri:

    * 350 g buğday unu
    * 150 g tam buğday unu
    * 350 g su
    * 100 g ön maya
    * 10 g tuz

    Yapılışı:

    1. Tüm unları suyla karıştırın ve 1 saat autolyse (ön bekletme) yapın.
    2. Ardından tuzu ve ön mayayı ekleyip gluten penceresi oluşana kadar yoğurun.
    3. Hamuru yağlanmış bir kaba alın ve 45 dakika dinlendirin.
    4. İlk katlamayı yapın. 45 dakika arayla iki kez daha katlama uygulayın.
    5. Hamur yeterince kabarana kadar (yaklaşık 5 saat, 26°C’de) gerekirse birkaç kez daha katlama yapabilirsiniz.
    6. Hamuru şekillendirin ve 22 cm çapında bir mayalama sepetine yerleştirin.
    7. Üzerini örtüp buzdolabına (<4°C) kaldırın ve soğuk mayalamaya bırakın.
    8. Fırını, döküm tencere ile birlikte 250°C’ye 30-45 dakika önceden ısıtın.
    9. Hamuru yağlı kağıt üzerine alın, üzerine bıçakla kesi atın.
    10. Önce 250°C’de kapalı şekilde 20 dakika, ardından kapağını açarak 200°C’de 20 dakika daha pişirin.

  15. @nyladurrani8813

    Wheat flour and whole wheat flour is it not the same thing !?
    Plz write the recipe of the starter,many thnx.
    Love from Pakistan

  17. @NeslihanSevim-f7s

    Ekşi mayalı nasıl yapılır. Nenelerımızın bı mayası vardı her hamura ekleyıp bıraz ayırırlardı. Onu bulamıyorum. Yardımcı olabilir misiniz

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