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
Flax Seeds
525g soaked in approximately 175g of water.
Sunflower Seeds (Toasted)
300g
Sesame Seeds (Toasted)
150g
Water
880g
Bread Flour
1.925 kg
Whole Wheat Flour
200g
Salt
58g
Sourdough Starter
845g
Standard Recipe
Flax Seeds
1 lb. 2.5 oz. soaked in approximately 6 oz. of water.
Sunflower Seeds (Toasted)
10.5 oz.
Sesame Seeds (Toasted)
5.3 oz.
Water
1 lb. 15 oz.
Bread Flour
4 lb. 3.9 oz.
Whole Wheat Flour
7 oz.
Salt
2 oz.
Sourdough Starter
1 lb. 14 oz.
Methodology
Prepare Starter
Our recipe calls for a starter composed of 100% hydration with adequate fermentation time of approximately 16 hours.
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: erikadev.mystagingwebsite.com.
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.