The sourdough bread workshop turned out great! We had a lot of students and staff members attend. During this workshop Nanna and I showed you two different processes of making sourdough bread: one with a levain and one without.
The exciting thing about sourdough bread is that you are always learning! I am constantly trying new flours, new recipes and new styles of sourdough processes! I think that is what I enjoy most about sourdough baking; it doesn’t get boring or stale (the bread doesn’t either).
To jump back into where my process left off (without the levain):
- After mixing the dough
- It will rest overnight (12-16 hrs)
- After resting overnight you can mix in any nuts, fruits or seasonings!
- About 1 cup per 1 kg flour
- On a floured surface you will place ½ of the dough and sprinkle with additional flour (to prevent sticking)
- Knead the dough until a uniform ball is formed and the dough bounces back upon poking
- Flour a basket (very well to prevent sticking)
- Place the kneaded dough into the proofing basket and let rest for 30 minutes
- Flour a pizza paddle, this is what you will use to place the flipped proofed bread onto to place into the oven
- After 30 minutes, flip the bread out of the basket onto the floured pizza paddle
- Score with a knife or razor (this will help the bread rise and release steam)
- Bake in a 450 degree oven for 30 minutes, then knock the temperature down to 350 degrees and back for another 25 minutes
How to tell if the bread is ready?
- Knock on the bottom of the loaf
- It should sound hollow and have a nice crust
- Take the internal temperature of the bread
- The temperature should be approximately 170 degrees Fahrenheit
The last step of the entire process (and the most important) is to admire the amazing loaf of bread you created and then let it cool so you can taste it!
Lastly, I wanted to share with you all a few photos from the sourdough workshop of the completed loaves! We made hand shaped loaves as well as bread loaves and they all turned out fantastic.