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: 36Β°F (2Β°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 (68Β°F | 20Β°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 (68Β°F | 20Β°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 40Β°F (4Β°C).

DAY 3



Proof

After retarding, proof your boules at 60Β°F (15Β°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 460Β°F (238Β°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:

  • Preheat at 100% full power
  • Power distribution programmed at a 65% top/sky and 35% bottom/land split
  • Overall power consumption reduced to 80% during the actual bake

Additional Directions:

  • Load oven
  • Set steam injection for 3 seconds
  • Open damper after 15 minutes
  • Bake until desired level/color of crust is acheived


Enjoy

Enjoy your freshly baked artisan sourdough!

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