SOURDOUGH & LEVAIN STARTER RECIPE

Sourdough bread recipe ( approximately 260-280 grams loaf)

150g sourdough starter 

50ml of water ( lukewarm filtered )

25g of runny honey 

250g strong-white bread flour

4g salt ( free from )

3 tbsp mix seeds- sesame, chia, sunflower, onion, roasted garlic (optional

Goodness of the sourdough: I'm using my natural sourdough in a many of my recipes. The naturally occurring acids and long fermentation help to break down the gluten making it more digestible and easy for the body to absorb. Sourdough is also a probiotic, which help to support the gut microbiome also regulate blood sugar levels which helps ward off diabetes and support our immune system. 

air bubbles / pockets are created during the dough kneading, we trapping air inside the dough creating this lovely air packets, so later bubbles are growing during the bulk fermentation and overnight proofing process 

Our natural sourdough starter is a miraculous creature, thanks to which we have the opportunity to bake healthy, exceptionally tasty bread, pizzas, snacks or rolls that keep their freshness for a long time. ( contrary to the bread bought in bakery or shop now, which is stale, dry or losing flavour after two or three days).

The most beautiful things is that we do not use any chemicals, emulsifiers, lecithin or other enhancers for sourdough bread. First to all, we do not use baker's yeast, which undergoes complicated chemical treatment and is not alt all healthy as it might seem. 

Understanding of sourdough process. 

Our natural sourdough fermentation process produce wild yeasts and bacteria, thanks to which later beautiful baking goods will grow. Young sourdough starter may not as strong as dry fast action or fresh yeasts at first, but with time it gains strength as it gets older. 

LEVAIN-SOURDOUGH STARTER RECIPE

Day 1

In the morning mix flour and water. Leave for 24-36h in warm, free from drafts, dark-ish place. After that time you should see bubbles on the surface of the sourdough mix. ( the bubbles on the surface need to be visible, before moving into the day 2 feeding of our sourdough, we need to remember that warmer homes proof much faster, colder homes, much slower. Best temperature for proofing is 22c to 36celcius ).

Day 2

Next day in the morning add 120g flour and 120g lukewarm water to create thick pancake mix. Cover and leave aside for 10-12h. After 12h mix everything and leave over night.

Day 3

We repeat day 2 process.

Day 4

You should start to see some activity in the mixture now: there should be some bubbles forming and bubbling on top. Mix 120g water and 120g flour and stir in to yesterday mixture.

Day 5 

Repeat day 4 process. 

This is the final day our, sourdough starter is ready to use.

Starter love warm environments, slightly dark-ish with no drafts. The warmer the spot the quicker will rise. Remember, it is a leaving culture which must be cared for with intent ,,a starter is not just a ''thing'' so treat with respect'

Sourdough feeding. 1:1:1 ratio 

Simple, If you have 120g of starter feed roughly every day at the same time adding a handful of flour obout 120g and equal  amount ofstill, filterd water, mix all together. Our sourdough starter should have a uniform mixture with a pancake consistency. If you will keep your starter in the fridge, feed only once a week. 

( feed your starter with the same flour that's in the jar and try to stick to one brand using quality flour)

When we will have liquid forming at the top if the starter, it's means that needs feeding.

My levain 2 hours after feeding, looking really lively, aged sourdough should smell like freshly cut apple, nutty, slightly garlic.

Sourdough recipe:

150g sourdough starter 

50ml of water ( natural )

25g of runny honey 

250g strong white bread flour

4g salt ( free from )

3 tbsp mix seeds- sesame, chia, sunflower, onion, roasted garlic (optional)

NOTE: Is good to feed your levain 8-12h before making your bread.

Stage 1:  ( AUTOLYSE MIX )

Sieve the flour and salt together into the bowl, add the seeds (if using) and mix weel, mix the water with the leaving and honey, stir well to bond water with the leaving and honey, then pour the liquid mix into the flour mix. Mix the all the ingredients together with your hand and knead to create, elastic, soft dough ( kneading should take about 5-8minutes) 

When our dough is ready slightly grease the bowl and store somewhere warm for up to 1 hour.

Stage 2 BULK

During the bulk fermentation perform three sets of stretch and folds, spaced out by 20-30 minutes. Stretch the dough high enough just so that you can fold it completely over to the other side of the dough in the bowl. After that third set of stretch let the dough rest for 30min. During that time, we let flour ferment further aerating and developing of flavor. Leave uncovered. 

At the end of the bulk fermentation, your dough should have risen and should show some bubbles on top and sides. The edge of the dough should be slightly domed  

( showing strength ).

Stage 3 PROOF

After our last bulk stretch, cover the dough with a damp kitchen towel and let it rise in warm-ish place, for 3-8h. Done! 😏

Warmer homes proof much faster, colder homes, much slower. Best temp for proof is between 22-36celcius.

Every life style is different, we all got families, work and responsibilities, but we can still adapt our life, into fresh sourdough bread making! 

So if you need your bread daily you can make your dough in the evening, cover your bowl withe the dough to prevent from drying out with the cling film and leave for least 8-12h refrigerated and baked in the morning for 20-25min in oven set on 200 celcius. And enjoy freshly baked, warm bread in the morning. 

Or if we can make our bread dough in the morning after stage 3 (Bulk) you can cover your bread to prevent from drying out with cling film and leave all day in the fridge or on the kitchen counter for 8-12h. Every environment is different. Warmer homes proof much faster, colder homes, much slower. Best temp for proof is 22c to 36celcius. 

( if we are working in the commercial kitchen, we can set our over on really low temperature between 30-35 celcius, and we can speeded up the proofing process. Using warm oven, our sourdough should be proof just after 10-15 minutes)

Why we are proofing longer-over night?

During longer proof process, fermentation and bacteria activity will continue. This contributes to a more complex flavour and deeper crust color. Lengthy fermentation also increase the level of organic acids in the bread.

Stage 4 STRETCH , SHAPE & FINAL PROOF

Next day in the morning. 

Get ready a medium size bowl. Place a piece of parchment paper in a bowl ( you can spray your parchment paper with a little spray oil ) 

With wet hands, carefully pull the dough up on each side, lift it straight up in the air and place it back down, folding it on top of itself, gently. Repeat this set second time after 20 minutes. 

Then lift the dough all the way up into your parchment-lined bowl seam side down. Sprinkle with seeds if you like. Sides of the bowl sprinkle well with a little flour so it flips out without catching. Place the dough in the fridge for 1 hour. ( my dough was ready to score after 1h )

Chilling the dough a little will make it easier to score.

Stage 5 BAKING & SCORE

Preheat your oven at 200c, take out your bread from the fridge or kitchen counter and unwrap it. 

Gently lift your dough holding onto the parchment corners, lift into the baking tray or circle bread tin. Grease your blade and score the dough. 

Bake for 20-25min at 200c after 20min reduce the oven temperature down to 180c and bake for another 5minutes .

When bread is golden brown, take out of the oven and leave it to rest for minimum 1 hour ( to ensure to the interior is set and to maintain freshness ). 

When we tap our dough underneath, the sound should be hollow, this means that the bread is fully baked)

Perfect internal bread temperature should reach 97-98c.