Recipe

Chef Filip's Sourbread Recipe

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Ingredients

Days 4 & 5:
1/4 c gluten
1/2 tsp honey
1 1/4 c all-purpose flour
4 tsps salt
2 1/2 c sourdough starter
7 1/2 c bread flour
2 tsps malt powder
1/2 tsp malt powder
Sourbread Recipe:
Days 1, 2, & 3:
1 1/2 c water
2 tsps malt powder
5 1/8 c bread flour
1 1/2 c water
4 1/4 c water

Directions

Step #1 To begin the starter, mix together 1 1/4 c flour, 1 1/2 c water, 1/2 tsp malt & 1/2 tsp of honey.
Step #2 Mix well, cover & leave at about room temp for 24 hrs.
Step #3 Repeat the process for days 2 & three.
Step #4 On day four, add to the starter: 7 1/2 c of flour, 4 1/4 c of water & 2 tsps of malt.
Step #5 Mix well, cover & keep at about room temp for 24 hrs.
Step #6 Repeat this process the next day, BUT only let the dough sit for 5 hrs, then put in the fridge it.
Step #7 Be aware that your starter will stay usable for 5 days.
Step #8 After this period, you will have to refresh the starter by taking 2 lbs of the batter & starting again from day 4.
Step #9 At last, 5 1/8 c of bread flour, mix 2 1/2 c of the starter, 1 1/2 c water, 1/4 c gluten, the starter is complete & now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer, 2 tsps malt & 4 tsps of salt.
Step #10 Mix everything together into a uniform dough.
Step #11 Turn the dough out onto a floured surface & knead until elastic, about 15 mins.
Step #12 In an electric mixer, it should take about 9 mins.
Step #13 For more experienced bread bakers, the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane, if the dough is elastic enough the membrane will not break or tear apart.
Step #14 Cover the bowl with a towel & let rest for 30 mins.
Step #15 Divide the dough into two equal pieces & form into rounds.
Step #16 Cover again & let rest for 1 hr.
Step #17 Grease any pans you wish to use.
Step #18 Give the loaves their final shape - loaves, baguettes or round & place onto the prepared pans.
Step #19 Let the loaves rise until double in size.
Step #20 Spritz with water every once in awhile to keep from drying.
Step #21 Preheat the oven to 475 degrees F (240 degrees C).
Step #22 Spray loaves generously with water.
Step #23 Bake for about 45 mins, or until the loaf makes a hollow sound when tapped on the bottom.
Step #24 If after 20 mins the loaves appear to be taking on too much color, reduce the temperature to 425F degrees F (220 degrees C).
Step #25 After baking, cool loaves on a wire rack.
Step #26 BON APPETIT!.
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