SAME DAY BAKE SOURDOUGH BREAD

Sourdough 

is not easy to manage

I have been struggling with the crumbs for a very long time.

The chewy crumbs never seem to go away

These Sifus:

1) Delvin Tan

2) Nancy Wei
3) William Woo

4) Kim Poh Gan
5) Yossi Hazan

6) Ann Tan

have been very patient with me.

They encourage me to keep on trying & practicing,

I followed very closely their instructions

 and 

soon I manage to get this soft crumbs & thin crusts!

Thank you Sifus.

I know my next step is to learn scoring.
Sifus, I will be bothering you all again.

This recipe is the courtesy of Delvin Tan - Vin's Haus

Same Day Bake Sourdough Bread

(A) 400g bread flour

(B) 250g water (additional 100g from the starter, making a total of 70% hydration)

(C) 200g levain (levain is 50% of total flour)

(D) 10g salt (2%)

1. mix (A) & (B) for 2-3min

2. add levain & knead for 6-8min until window pane appear

3. add salt & gently give a few folds, leave for 3 hours

4. during 3 hr bulk, 3 X snf @ 30min interval, 1st set after1.5 hrs 

5. pre shaping, rest 20min at RT

6. Final shaping & transfer to banetton & left to proof 45-60min at RT

7. preheat oven to 250'C, chuck banetton into the fridge for 40-60min to stiffen the dough to aid scoring

8. score bread before sending into the oven, bake covered for 25min @250'C

9. reduce temperature to 225'C for another 15min until golden brown

10. slice bread after 1 hour

Notes:

calculation based on weight of flour

1. 70% hydration = 70/100 (400+100) from levain

                            = 70/100X500

                            = 350g water includes 100g from levain

2. levain 50% of total flour = 50/100x400g flour

                                            = 200g levain

3. salt 2% = 2/100x500g flour

                 = 10g salt

4. snf = stretch & fold