FEATURED RECIPES

Sourdough Bread

Chef Damian Wawrzyniak

By Chef Damian Wawrzyniak of Chef Consultant LTD in London, UK
Chef’s Note: Please note that each loaf of bread will improve over time. To practice, bake three to four loafs of bread from one starter and you will notice a difference between the first and fifth bake.

Sourdough

INGREDIENTS

  • 100g Rye Flour
  • 100ml Warm Water (30 degrees Celsius)

DIRECTIONS

  1. Mix flour and water together, cover with muslin cloth and set aside for 24 hours in 27 degrees Celsius.
  2. After 24 hours, add another 100g of flour and 100ml of warm water, mix well and set aside for another 24 hours in 27 degrees Celsius. Please repeat this process over five to seven days.  You will have a dough mixture of 700g of flour and 700 ml of water after 7 days.
      

Wheat Sourdough

INGREDIENTS

  • 100g Rye Sourdough
  • 150g Wheat Flour
  • 150ml Warm Water (30 degrees Celsius)

DIRECTIONS

  1. Mix 50g of Wheat Flour, 100g of Rye Sourdough and 50ml of warm water together and set aside for five hours.  Then, add another 50g of Wheat Flour and 50ml of warm water to the mixture, mix well and set aside for nine hours.  Lastly, add the remaining 50g of Wheat Flour, 50ml of Warm Water and set aside for 3 hours. Your Wheat starter is now ready.
  2. Use 300g of your Wheat starter to bake your fresh bread, and place the remaining 100g of dough in a lidded jar in the fridge – you will use this again to bake more bread.  If stored properly, your starter can keep in the fridge for 3-4 months.

INGREDIENTS

  • 300g Sourdough
  • 450g Wheat Flour
  • 210g Warm Water (30 degrees Celsius)
  • 14g Salt

DIRECTIONS

  1. Mix all ingredients but water together. Slowly add the water in for about 10 minutes until your dough is elastic (you might need less or more water).  The dough needs to come off your hands quiet easily. Leave to rest for 20 minutes.

PROOFING

  1. Pre-heat your oven to 50 degrees Celsius. After 20 minutes, roll your bread into Bloomer, Vienna or Boule shapes and place in a baking basket or tray. Slide the bread into your pre-heated oven and leave it there for approximately 3 hours to grow and double in size (please be aware that young sourdough will take longer). After 3 hours or when it has doubled in size, take it out of the oven.

http://www.youtube.com/watch?v=HD_TG7-E6h8

 FINAL BAKING

  1. Pre-heat your oven to 230 degrees Celsius
  2. Make a thin slice on top of your bread and spray with water. You can sprinkle your bread with poppy seeds or sesame seeds.
  3. Slide onto the bottom tray of your oven and bake for 15-20 minutes. Lower temperature to 180 degrees Celsius and bake for another 40 minutes. Spray your bread with water 10 minutes before your timer is set to go off.
  4. Take your bread out of the oven.  To make sure it is ready, use your fingers and ‘knock’ the bottom of the bread, if sounds ‘empty’ your bread is ready! Please make sure your bread rests on a rack.  Enjoy!
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Pair this sourdough recipe with Marrow Butter. Click here for recipe.

Learn more about Chef Damian Wawrzyniak on his Chef’s Roll profile here.
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