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Schmidt’s Sourdough Starter – Sourdough Bread
Prep Time : 00h 15
Cooking Time : 00h 40
2 Loaves
Preparation Time: 10 – 15 minutes
Proofing and Resting Time: 140 minutes
Baking Time: 40 minutes
Tools needed: Mixer including bowl, Kitchen scale, proofing basket, baking tray and 3 ice cubes
Ingredients
- 200 g Schmidt’s Sourdough Starter
- 500 g Wheat flour (Type 550)
- 10 g Salt
- 12 g Malzperle
- 6 g Instant yeast
- 280 ml Water approx.
Method
- Mix Schmidt’s Sourdough Starter, Wheat flour, Yeast, salt and Malzperle with 280ml Water for approx. 3 minutes until smooth
- dd 40ml of water and mix for 5 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 26° C
- Once all ingredients are mixed, cover the bowl and start the bulk fermentation time for 60 minutes
- After bulk fermentation scale the dough into 450-455 g pieces
- Mould the dough in your preferred shape, we recommend long and oval
- Place the dough pieces into floured proofing baskets with the seam facing upwards. Allow the dough to final proof for 40 minutes, we recommend covering the proofing basket with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back its ready to bake
- Turn the proofing baskets onto a lined baking tray with the seam facing downwards and score
- The oven should have a temperature of 190° C when you put the loaves in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
- After approximately 2 minutes of baking, decrease the temperature to 160° C and bake for a final 38-40 minutes