Advanced Sourdough Recipe using Laucke Euro Flour


143 g Laucke Euro Flour
100 g Chef
86 g Water 25°C
287 g Laucke Euro Flour
330 g Chef
172 g Water 24°C
573 g Laucke Euro Flour
788 g Chef
344 g Water 23°C
1,911 g Laucke Euro Flour
1,625 g Leaven
1,453 g Water
42 g Salt


  1. Day 1: Prepare Leaven: - FEED Method

    Using active Chef prepared the day prior, create the 1st Feed for the Leaven by weighing ingredients into a clean stainless steel mixing bowl and knead by hand until flour has cleared. Scrape down sides, cover and rest/proof in an ambience of 25°C for 3-4 hours. 

  2. For the 2nd Feed, weigh the flour and water into the bowl with the ripening Leaven from the 1st feed then repeat the mix and rest proof process.

  3. For the 3rd and final Feed, weigh flour and water, into the ripening Leaven from the 2nd Feed, into a clean planetary mixing bowl and mix on 1st speed for 3 minutes or until amalgamated, scraping down bowl where required

  4. Place into a clean, lightly oiled, appropriately sized, plastic rectangular container.

  5. Affix lid and place immediately into a retarder set at 10°C for 16 hours.

  6. Refresh remaining Chef accordingly with quantities suitable for following days use.

  7. DAY 2: Create Dough

    Determine Water Temperature:

    Using correctly tempered water is essential to achieve desired dough temperature of 25°C.

  8. Take and record the temperatures of the Room, Flour, Leaven and allow 20°C for heat generated by friction during the mixing process.

  9. Subtract the 4 recorded temperatures from the base temperature of 100°C (i.e.: desired dough temperature x 4), to determine the water temperature required for the dough to finish mixing at 25°C. Eg. 100°C, -23°C,-22°C, -14°C, -20°C = 21°C.

  10. Therefore the water would need to be tempered to 21°C for creating a dough in the recorded environment of this example.

  11. Weigh Ingredients:

    Weigh tempered water and flour then place into spiral mixer.

  12. Short mix, scrape down bowl, cover loosely and Autolyse for 30 minutes.

  13. Add Leaven and resume mixing, delaying the addition of salt until final minutes of mixing.

  14. Mixing Time Guide:

    Mix flour and water for 4 minutes on low speed. Scrape down the bowl and loosely cover.

  15. Autolyse for 30 minutes, then add weighed Leaven.

  16. Mix for another 4 minutes low speed.

  17. Add salt, and turn by hand into dough.

  18. Mix for 2 minutes on low speed, then reconfigure the dough.

  19. Mix for a further 1 minute on high speed.

  20. Take and record dough temperature.  N.B. Amend friction temperature if required for future water calculations i.e. if dough finished at 27°C will need to increase friction temperature allowance to 22°C. 

  21. Bulk Proof:

    Place dough into a clean, lightly oiled, appropriately sized, plastic rectangular container, affix lid and bulk proof for 1 hour in ambient temperature of 25°C. 

  22. Remove lid and give the dough 3 folds, left - ⅔ over to right, right - over to left and finally, top - down to bottom.

  23. Affix lid and proof for a further 1 hour.

  24. Divide, Intermediate Shape and Proof:

    Divide dough into required amounts. 

  25. Intermediate shape loaves into rounds and place on a board lightly dusted with fine semolina.

  26. Cover with cloth and intermediate proof for 30 minutes.

  27. Final Shape and Proof:

    Shape loaves as desired and place 'seam up' into cloth lined baskets dusted with flour, or on boards as free form loaves, using cloth (or french couche) pleated, and dusted with flour, as support between each loaf. 

  28. Loaves may be dry proofed in bakery ambience (26°C ± 2°C), covered; for 2-3 hours, or until fully proofed; or Retarded at 10°C for 14-18 hours.

  29. N.B. Loaf is fully proofed when; touched gently with finger on the end of the loaf, it is slow to spring back and does not spring back the whole way.

  30. Cut, Load and Bake:

    Roll/transfer loaves onto a peel near oven ready to be cut and loaded.

  31. Using a lame, cut loaves as desired to create different shaped and textured loaves.

  32. Load loaves immediately into preheated oven and bake directly on stone or ceramic tile floor where possible and steam for 3-5 seconds.

  33. Bake at 230°C for 40 minutes (Boule), and 30 minutes (Vienna).Damper/vent may be opened for final minutes of baking for a crispier crust.

  • Sourdough Breads
  • Bake for 30 - 40 minutes


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