Basic Sourdough (Using Liquid Levain)

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Love the crusts and oven spring from this loaf!

i have been a little addicted to bread baking recently! One of the reason was because i had to prepare for my classes and the other reason was because i had quite a bit of french flour at home and i needed to find ways to use them up!

But of course the dad is super excited about me having bake him fresh bread every other day! The thing about sourdoughs is they never get thrown away at my home. We use them for sandwiches and whatever balance gets made into croutons and breadcrumbs!

Recipe

Liquid Levain

ingredients

  • 30g Plain Flour
  • 30g Water
  • 10g Liquid Levain

Method

  1. Mix all ingredients together and let it stand at room temperature for 2-3 hours till it doubles in volume

 

Dough

ingredients

  • 217g Plain Flour
  • 134g Water
  • 4g Salt
  • 44g Liquid Levain

Method

  1. Mix all ingredients in the stand mixer with the dough hook till windowpane
  2. Rest and bulk dough for 4 hours with 1 Stretch and Fold at every hour interval
  3. Pre shape dough and rest for 20 minutes
  4. Final shape dough and proof at room temperature till dough is proofed
  5. Preheat stone and lava rocks in the oven for an hour
  6. Bake in a preheated oven at 250c for 20 minutes and 230c for 15 minutes
  7. **Remember to pour water over lava rocks to create steam

 

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Love the sun ray coming thru the bread! i opted for  smaller crumbs as the dad wanted to make some sandwiches and of course you do not want filling falling all over while eating!

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