%% Category::<h1><span class="material-symbols-outlined">scale</span> </h1> %% Recipe added: Tue, Nov 11th 2025 <h1><span class="material-symbols-outlined">scale</span>Sourdough Bread.</h1> #Recipe ## This is my version of Peter Reinhart’s sourdough from *The Bread Bakers Apprentice* I added sugar, diastatic malt and instead of using bread flour, I used all purpose flour augmented with vital wheat gluten. The flour mod should be self explanatory and the sugar and malt were both to help give the final bread some more color. ### For the starter: | *Ingredient* | Amount in grams | | | ------------------ | --------------- | --- | | Starter | 113 | | | All Purpose Flour | 125 | | | Vital Wheat Gluten | 3 | | | water | 57 | | ### For the rest of the formula: | *Ingredient* | Amount in grams | | | ------------------ | --------------- | --- | | All Purpose Flour | 464 | | | Golden WHeat Flour | 100 | | | Vital Wheat Gluten | 11.5 | | | water | 397 | | | Salt | 14 | | | Sugar | 28 | | | Diastatic Malt | 12 | | ## Procedure: - Make sponge by adding all the ingredients listed together. Only needs a rough mixing. Should be doughy consistency. Then rest covered at room for 4 to 6 hours. - After that time, put it in the fridge to ferment overnight - Get out and leave at room for an hour before mixing it with the rest - Combine all the dry ingredients except the salt (of the rest of the formula) - Add the water to the mixer and incorporate the dry mix - Then add the sponge - Mix until about 75 - Add the salt - Mix until 79 - Rest for 15 - Transfer to a lightly oiled bowl and cover. Every 15 minutes, fold the dough once and cover again, 3 times total. - Rest at room for 2 to 4 hours - After it has doubled in size, very lightly shape into whatever peices you want and proof for another 2 to 4 hours, unless you want to retard overnight in the fridge. If you choose the latter, make sure to get out 4 hours in advance. - Bake on a steel or stone at 500 over a steam pan. After transfering the loaf/loaves to the steel, throw 1 cup water in the pan and close the door. After 30 seconds spray the oven walls with water every 30 seconds twice. - Lower the oven temp to 450 and leave for 13 minutes then rotate 180 and give it another 12 to 15. - The inside temp should be 205u - Cool for 45 minutes on a rack. ## Winston Ashley. For this first one I did everything exactly as described above, except for one minor error I made. I threw the sponge in with the water already mixing which resulted in a fair amount of water splashing out of the bowl and all over the counter. I didn’t want to start all over again so I just added a random amount of water hastily. After realizing that could mess the hydration amount up so I strained out the water to weigh it again, but it’s possible that the starter had already taken on some of the water because the whole mixture came out a bit wetter than I think it should be we’ll see. [[Winston Ashley]]