Sour Dough Revisited 🍞

Episode Description

Join us on this edition of Baker’s Insight as our host, Dan DaRocha, President of Erika Record Baking Equipment, revisits artisan sourdough with our Test Baker, Beth Karam-Putt.

Watch as Beth takes us through each phase of the sourdough process, from feeding your starter through the final bake!

Recipe

This recipe is a multi-day process that will yield 75 lb. (34 kg) of dough or 75, 1 lb. (453g) boules.

Sponge Ingredients



Active Starter

743g



Malt

47g



Room Temperature Water

743g



Coarse Whole Wheat

1040g



Salt

37g

Preferment Ingredients



Sponge

Entirety of prepared sponge



Malt

44g



Room Temperature Water

1131g



Bread Flour

1307g



Coarse Whole Wheat

636g



Salt

71g

Dough Ingredients



Preferment

Entirety of preferment



Cold Water

Temperature: 36°F (2°C)
10.319 kg



Unbleached All Purpose Flour

5.794 kg



Bread Flour

11.588 kg



Salt

33g

Methodology

Below is the methodology across all three production days.

DAY 1



Mix Sponge

Mix all the sponge ingredients in a large stainless steel mixing bowl. It’s best to begin early morning.



Rest Sponge

Cover with an airtight lid or plastic wrap and allow to sit at room temperature (68°F | 20°C) for 8 hours.



Mix Preferment

After your sponge has rested for 8 hours, mix all of the sponge along with the preferment ingredients in 20-quart mixer bowl with the paddle attachment.



Rest Preferment

After mixing preferment, allow it to rest in mixing bowl tightly wraped with plastic wrap aat room temperature (68°F | 20°C) for 16 – 18 hours.

DAY 2



Mix Dough

After your preferment has rested for 16 – 18 hours, add your additional dough ingredients (reserving the salt) to a your spiral mixer and mix on first speed for 5 minutes.



Add Salt

After mixing for 5 minutes on first speed, spinkle salt evenly over the dough.



Second Mix

After adding salt, mixing again on second speed for approximately 8 minutes or until a gluten window is acheived with the dough.



Rest

After mixing, allow dough to rest while still in the mixing bowl for 15 minutes.



Divide & Shape

After resting, divider and shape dough into 1 lb. | 453g boules.



Retard

Retard for 24 – 48 hours at 40°F (4°C).

DAY 3



Proof

After retarding, proof your boules at 60°F (15°C) for 4 hours at 65% humidty. Your proofing time may vary greatly based on equipment being used, ambienty temperature and humidty.



Preheat Oven

Preheat oven to 460°F (238°C).



Bake

Bake for 20 – 25 minutes. Baking methodologies may vary based on your oven. In our video we utilized our modular electric deck oven with the following criteria: