Recipes

Sourdough White Cob

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
600 g Laucke Wallaby Bakers Flour 3¾ cups
360 g Mature, stiff levain (sourdough) – comprising of 240g flour and 120ml water 1⅓ cups
470 g Water 1⅘ cups
15 g Salt 3 tsp
3 g Laucke Wallaby Bakers yeast (optional) 1 tsp

Method

  1. Preheat the oven to the highest possible temperature.

  2. Use your Bread Machine, or a suitable mixer to mix the ingredients and knead the dough, or alternatively knead by hand.

  3. Place the dough in a lightly greased container and cover with plastic for 50 minutes. The plastic will prevent the top of the dough from “skinning”. After 50 minutes fold the dough gently by lifting it from the middle to stretch it, then folding it into thirds like an envelope. Turn 45 degrees and repeat. Re-cover the container and let sit for a further 50 minutes. Thus resting period will strengthen the dough and give your final loaf more volume.

  4. Divide the dough into two pieces, each weighing 700 g. Gently roll the dough pieces into balls. Cover the dough and allow the pieces to relax for 15 minutes. Re-shape the dough into either a batard (long ) or a boule (round). Place the moulded dough on a pre-greased tray, leaving enough room for the loaves to expand. Appearance is enhanced if any seam or ragged surface is turned to the bottom side. Lightly dust the top of the loaves with flour, and cover with plastic. Leave the loaves to proof in a warm place for 1.5 - 2 hours. To determine if the loaves are ready, gently poke your finger into the loaf. The dough should spring back slowly, and still leave a small indentation. Score (slash) the loaves in a decorative manner with a lame or serrated knife.

  5. Preheat the oven to the highest possible temperature. Place the loaves into the oven then lightly spray (mist) the loaves with water. Turn the oven temperature down to 190˚C and bake for 40-50 minutes.

Helpful Hints

  • Adding a small amount of yeast (optional) will decrease the proofing and resting times. It will also help provide a lighter loaf but will also lessen the sour flavour.
  • You can “retard” the loaf once you have shaped the final loaf. Cover and proof it at room temperature for 45 minutes and then place the covered loaf in the fridge for approximately 12 hours. When you take the loaf out of the fridge, let it come back to room temperature, slash the top of the loaf and bake it as per normal.

  • Sourdough Breads
  • Bake: 40 - 50 minutes
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