Chef Johns Sourdough Bread Food

CHEF JOHN'S SOURDOUGH STARTER

Chef John's Sourdough Starter image

Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.

Provided by Chef John

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time P10DT15m

Yield 8

Number Of Ingredients 2

Ingredients

700 grams bread flour
700 grams filtered water, divided

Steps:

Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.
Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.
Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 63.5 g, Fat 1.5 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 4.4 mg, Sugar 0.3 g

CHEF JOHN'S SOURDOUGH BREAD

Chef John's Sourdough Bread image

Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.

Provided by Chef John

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time 21h35m

Yield 8

Number Of Ingredients 6

Ingredients

100 grams sourdough starter
250 grams water
8 grams kosher salt
394 grams bread flour
rice flour for bread form (banneton)
1 10-inch banneton (proofing basket)

Steps:

Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
Cover and refrigerate 12 hours to slow the fermentation process.
Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
Transfer to a rack to cool completely (do not slice loaf while it is still warm).

Nutrition Facts : Calories 204.8 calories, Carbohydrate 41.2 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 0.4 g

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