Recipes

White San Franciscan Style Sourdough Bread

Ingredients

Weight/
Volume
Ingredients
MOTHER - DAILY MAINTENANCE
1,000 g Water
1,000 g Mature Mother
2,000 g Laucke Organic Wallaby Flour
ELABORATION
2,500 g Laucke Wallaby Bakers Flour
1,250 g Water 21°C
500 g Mother Dough
FINAL DOUGH
8,500 g Laucke Wallaby Bakers flour
228 g Salt
4 g Barley Malt - Diastatic
18 g Dried Yeast
5,950 g Water 18°C
4,250 g Elaboration
200 g Canola Oil

Method

  1. Mother - daily maintenance

  2. Mix all ingredients on low for 3 minutes.

  3. Place in tub.

  4. Rest for 12 to 15 hours at 21°C.

  5. Elaboration

  6. Add water to Mixer.

  7. Add Flour.

  8. Mix on low for 3 minutes.

  9. Rest for 14 hours at 21°C.

  10. Final Dough

  11. Add water to mixer.

  12. Add Flour, Malt and Yeast into the Dough mixer.

  13. Mix on slow speed for 3 minutes.

  14. Add Elaboration and salt to the mixer.

  15. Mix on medium speed for 6 minutes.

  16. Add oil and mix for 2 minutes

  17. Place in tub for 45 minutes.

  18. Divide into 800 g dough pieces.

  19. Shape round and rest for 30 minutes. Cover with plastic sheet.

  20. Re-shape, then place onto silicone papered trays.

  21. Retard overnight at 4°C. (11°C/18°C optional temperatures) in a plastic covered rack for 12 to 14 hours which will produce the flavour profile.

  22. Bring back to room temperature (30 minutes).

  23. Place in final proofer for 60 minutes.

  24. Bake at 220°C + Steam for 35 to 40 minutes.

  • Sourdough Breads
  • Bake for 35 - 40 minutes
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