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Sourdough In a Nutshell

Exploring Sourdough Bread and the illusive starter dough...

Episode Description

Join us as our host Dan DaRocha and Chris Houle, an experienced baker and Sales Consultant at Erika Record Baking Equipment explore the topic of Sourdough bread, including the illusive starter dough.

Metric Recipe

R

Flax Seeds

525g soaked in approximately 175g of water.

R

Sunflower Seeds (Toasted)

300g

R

Sesame Seeds (Toasted)

150g

R

Water

880g

R

Bread Flour

1.925 kg

R

Whole Wheat Flour

200g

R

Salt

58g

R

Sourdough Starter

845g

Standard Recipe

R

Flax Seeds

1 lb. 2.5 oz. soaked in approximately 6 oz. of water.

R

Sunflower Seeds (Toasted)

10.5 oz.

R

Sesame Seeds (Toasted)

5.3 oz.

R

Water

1 lb. 15 oz.

R

Bread Flour

4 lb. 3.9 oz.

R

Whole Wheat Flour

7 oz.

R

Salt

2 oz.

R

Sourdough Starter

1 lb. 14 oz.

Methodology

s

Prepare Starter

Our recipe calls for a starter composed of 100% hydration with adequate fermentation time of approximately 16 hours.

s

Presoak Flax Seeds

Flax seeds should be soaked in water for 12 hours in advance of preparing the final dough.

Mix Ingredients

Scale ingredients and process in a Spiral Mixer. Reserve toasted seeds and mix all other ingredients for 3 minutes on low and 3 minutes on high to form an improved mix. Next, add toasted seeds, mixing on low speed until thoroughly incorporated.

Bulk Ferment

After mixing, a bulk ferment is done for approximately 1 hour. This bulk dough is then flipped and allowed to ferment for another 30 minutes.

Dividing

Using either a manual or mechanized process, divide the dough into 1 – 1.5 lb. pieces.

Pre-shaping & Resting

After dividing, pre-shape dough and allow dough to rest for approximately 10 minutes.

Final Shaping

Shape your sourdough into their final loaves. You may also choose to use a bannetone basket to help give your loaves a distinct shape and look.

Proofing

We recommend proofing overnight for approximately 8 – 12 hours. This will help the dough develop character including flavor and air pockets.

Scoring

Scoring helps give the sourdough a decorative look. In addition, it also helps direct the flow as the bread expands during the baking process. This can help avoid “blowouts.”

Bake

Baking may vary according to your production environment (factors include temperature, altitude and humidity). In our facility we baked at 460° F (237.7° C) for approximately 30 minutes. We also applied steam during the beginning of the baking process for about 20 minutes, and opened the vent for the remaining 10 minutes to help develop a nice crust.

Cool & Serve

Enjoy your freshly baked Sourdough either fresh out of the oven or with butter. Yields approximately 7 – 11 loaves.

About Erika Record Baking Equipment

Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: www.erikarecord.com.

Business Hours

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Featured Equipment

If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.

VIS-R Spiral Mixer

The VIS-R Spiral Mixer is a high quality, reinforced powerhouse perfect for doughs with lower hydration levels. Click here to learn more.

MONO Electric Deck Ovens


MONO Baking Equipment’s Harmony line of modular Deck Ovens are designed for ease of use and convenience. They also come equipped with an available steam option. Click here to learn more.

JAC DIV Hydraulic Divider


The JAC DIV/DIV-R Hydraulic Divider is perfect for retail bakeries that are looking to accurately and efficiently divide their bulk doughs. Click here to learn more.