Man Cave Sourdough Bread

Sourdough bread has a flavor that you just can't match by making it any other way. I spent a good bit of time trying to learn how to make this loaf properly, and that effort has paid off. I have books and I spent hours reading and trying some of the techniques I found within their pages. In the end, I decided to buy some online training that was made up of video tutorials that really made a difference in helping me understand this process. THIS video is a compilation of the techniques I have learned from reading and watching videos on how to make this bread. Sourdough bread is a lot like barbecue in some ways. It's ready when it's ready and there is no cookie cutter formula of times and temperatures that make it work on your schedule. This schedule that I have provided here will get you started if you want to learn this process. The part that requires particular attention is shown in the video when you are checking to see if your final proof is ready to cook. The good news is that if you don't nail that right away your bread is still gonna be good. It's gonna taste fine. Mistakes with sourdough still taste great most of the time! Ingredients: 140g active sourdough starter (there is a video in my collection on how to create a sourdough starter from scratch. There are MANY of those videos available online) 255g room temperature water 400g flour (all purpose or bread flour) 9g salt Notes: My man cave kitchen temperature was 70°F when this prep and cook was done. If your kitchen is warmer, your final proof stage may go a bit quicker than mine. Your sourdough starter should be 100% hydration which means it's made with equal weights of water and flour. This is a 70% hydration loaf. If you have less experience with working wet doughs, you can make this recipe with 240g water for a 65% hydration loaf that will be a little easier to work. As you gain experience with making this bread, I recommend using even more water. Use 285g to make a 75% loaf or 305g to make an 80% loaf. Another fun alternative I have done with this sourdough loaf is making it with beer instead of water. 4:30-8:30pm (Day Before Cook) Feed your sourdough starter 12 to 16 hours before you are ready to mix your dough. You want the starter to be highly active when you are ready to mix. 8:30am Add 140 grams of active sourdough starter to your dough tub. Add 255 grams (see additional notes) of room temperature water and mix it with the starter until it's fairly evenly combined. Add 400 grams of flour. You can use either all purpose or bread flour for this dough. Mix the dough until there is little to no dry flour left. Flatten the dough, put a lid on your container, and let it sit for 90 minutes. 10:00am Sprinkle half of your 9 grams of salt across the surface of the dough. Stretch and fold the dough once and then flatten it back out. Add the reamining salt and stretch and fold the dough once again. Flatten it back out and cover the dough tub. Let it sit for another 90 minutes. 11:30am Stretch and fold 12:30pm Stretch and fold 1:30pm At this point, I check my dough to see how well the gluten has formed by pulling a thinn sheet of it and spreading it out. It should be semi-transparent without tearing easily. If it tears too easily at this stage, I stretch and fold it once more and let it sit for another hour before proceeding. If I feel that the dough is ready, I shape it into a boule and bench rest for 30 minutes with a towel covering it. 2:00pm After the bench rest, I shape it once more and then place it in my banneton, cover it with a towel and let it do its final proof for 1 to 2 hours at room temperature. I preheat my oven about 1 hour before I am ready to cook. I preheat to 500°F with by baking stone in place. At this stage, you can tie your banneton up in a plastic bag and toss it in the fridge and cook the next day if you wish. You should remove the banneton from the fridge about an hour before you are ready to bake if you choose to cold ferment for your final proof. 330-ish pm It's time to bake. Your oven should have been preheating for at least an hour. Uncover your banneton and dust the top side of the dough with some of your dusting flour (50/50 semolina and rice flour - see video). Flip the dough out onto your pizza peel. Score the top of the dough. Mist the dough with water. Launch onto oven stone and cover with stainless steel bowl (or bottom half of a large roasting pan) and bake for 15 minutes. Remove the bowl/pan cover and cook for an additional 15 minutes. Remove from the oven and let cool completely before cutting.... #sourdough #sourdoughbaking #ManCaveMeals Follow me on Facebook for a lot of additional content: http://www.facebook.com/mancavemeals Instagram: https://www.instagram.com/kamado_johnny/ Thanks!

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