Basic Sourdough Bread

Name: Basic Sourdough Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 28g Foaming starter; 32g High-gluten flour; 10g water; 3.5g salt; 90g warm water

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

The first sourdough bread in "The Apprentice Baker". The ingredients are as simple as steamed bread, flour, salt, and water. First use foaming starter to make solid starter, and then use solid starter to make dough. The big white dough is also reminiscent of big steamed buns.
The torpedo shape was selected among the recommended plastic shaping methods. It’s easier to make a double cut when you grow up. Really big, white and white shuttle. I was not willing to make a deep cut, but when I saw it when I baked it, the cutting edge was still too shallow, and I didn't open a big mouth. But this color is too attractive.
The thick skin is crispy, the heart is soft, chewy, and delicious. . . . "

Ingredients

Basic Sourdough Bread

1. Solid starter: 28g foam starter, 32g high-gluten flour, 10g water

2. Mix the foaming starter with flour,

3. Add water,

4. Stir until all the flour absorbs water.

5. Put it in a small bowl, cover with plastic wrap, and ferment at room temperature.

6. The volume of the starter is doubled, put it in the refrigerator, and refrigerate overnight. Take it out to warm up 1 hour before use.

7. Main dough: 144 grams of high-gluten flour, 3.5 grams of salt, 90 grams of warm water

8. Pour the starter and dough into the bread machine,

9. Stir until the film can be pulled out.

10. Roll round, put in a large bowl, and ferment at room temperature.

11. The volume of the dough doubled.

12. Carefully remove the dough from the bowl and try not to let the dough vent.

13. Carefully shape it into an olive shape.

14. Close the mouth down, put it in the baking tray, and ferment for 2-3 hours.

15. The dough has doubled its size and cuts on the surface,

16. Put it in the oven, the middle and lower level, the upper and lower fire 230 degrees, use steam to bake, or spray water once every 30 seconds, a total of three times,

17. The surface of the bread is golden brown, out of the oven and let cool.

Tips:
The water consumption of the dough may be adjusted according to the water absorption of the flour.
The fermentation time depends on the temperature.
When baking, you can directly use the steaming function of the steaming oven. Ordinary ovens can spray water on the inner wall of the oven to create steam when the dough is put into the oven.
The baking time and firepower need to be adjusted according to the actual situation.