chef filip's sourbread

Ingredients

• Servings: 2
• 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
• days 4 and 5:
• 7 1/2 cups bread flour
• 4 1/4 cups water
• 2 teaspoons malt powder
• 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

Recipe

Cook Time: 45 mins Ready Time: 45 mins


• 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 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 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!