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Recipe Chef Filip's Sourbread (Bread)
Home Cooking Recipes
Required Ingredients:
- Days 1, 2, and 3:
- 1 1/4 cups all-purpose flour
- 1 1/2 cups water
- 1/2 teaspoon malt powder
- 1/2 teaspoon honey
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- Days 4 and 5:
- 7 1/2 cups bread flour
- 4 1/4 cups water
- 2 teaspoons malt powder
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- Sourbread Recipe:
- 2 1/2 cups sourdough starter
- 5 1/8 cups bread flour
- 1 1/2 cups water
- 1/4 cup gluten
- 2 teaspoons malt powder
- 4 teaspoons salt
Preparing/Cooking:
- To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water, 1/2 teaspoon malt and 1/2 teaspoon of honey.
- Mix well, cover and leave at room temperature for 24 hours.
- Repeat the process for days 2 and three.
- On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of water and 2 teaspoons of malt.
- Mix well, cover and keep at room temperature for 24 hours.
- Repeat this process the next day, BUT only let the dough sit for 5 hours, then refrigerate it.
- Be aware that your starter will stay usable for 5 days.
- After this period, you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4.
- At last, the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt and 4 teaspoons of salt.
- Mix everything together into a uniform dough.
- Turn the dough out onto a floured surface and knead until elastic, about 15 minutes.
- In an electric mixer, it should take about 9 minutes.
- 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.
- Cover the bowl with a towel and let rest for 30 minutes.
- Divide the dough into two equal pieces and form into rounds.
- Cover again and let rest for 1 hour.
- Grease any pans you wish to use.
- Give the loaves their final shape - loaves, baguettes or round and place onto the prepared pans.
- Let the loaves rise until double in size.
- Spritz with water occasionally to keep from drying.
- Preheat the oven to 475 degrees F (240 degrees C).
- Spray loaves generously with water.
- Bake for about 45 minutes, or until the loaf makes a hollow sound when tapped on the bottom.
- If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C).
- After baking, cool loaves on a wire rack.
- BON APPETIT!
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