Classic Sourdough Bread Recipe｜Basic

Sourdough bread made with flour, water and salt only.
There is no commercial yeast.
Only ferment with Levain, which is a fermented mixture of flour and water.
The texture is quite unique. It feels like eating a sticky rice cake.
There is acidity, and there is a characteristic flavor.
This video is a basic sourdough bread making.

Mukgling’s baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

■ Click the Subtitle button → Subtitles will be displayed in the video.
■ How to make Levain
→ https://youtu.be/cCb4UVTJcSQ
→ Look from 0 minutes to 2 minutes 50 seconds.

(B’s (%) = Baker’s Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation｜1 loaf : 398 g
B’s(%): 77%, Tr(g): 154g Water (before salt, 134g water + after salt, 20g water)
B’s(%): 20%, Tr(g): 40g Levain (Leaven)
B’s(%): 70%, Tr(g): 200g Bread flour (Strong flour)
B’s(%): 2%, Tr(g): 4g Salt

■ Process | Room Temperature : 24 ℃
1. Put 134g (10℃) of water into the bowl.
2. Put the Leaven(Levain) and Mix evenly.
3. Add flour and mix evenly until no flour is visible.
4. 30 minutes of rest at room temperature | Autolyze
5. Add salt and add 20g of water and mix by hand. (Dough Temperature : 24 ℃)
6. After 40 minutes of rest, the first fold (folding)
7. After 40 minutes of rest, the second fold (folding)
8. After that, fermentation at room temperature : 1 hour 30 minutes
9. Fold the dough lightly and round it
10. Rest at room temperature for 40 minutes
11. After shaping,
     panning dough in Banneton.
12. Second fermentation: After 1 hour at room temperature, refrigerated fermentation (2 ℃, 4 hours)
13. Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
14. Cut the second fermented dough surface with a knife(use coupe knife).
15. Put the dough into the preheated lodge 10-inch combo cooker floor
16. Cover the lid of the lodge 10-inch combo cooker.
17. Put it in the oven
18. After baking for 20 minutes, block the Bottom heat line.
     After 30 minutes of baking, remove the lid of lodge and continue baking for 13 minutes
     (43 minutes baking in total)

■ Caution: Always be careful when using the oven or lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

#BasicSourdoughBread
#Sourdough
#sauerteigbrotbacken
#PaindeCampagne
#TartineBread
#Levain
#NoKneadBread

Original of the video here

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