Sourdough Bread

Today we begin our descent into sourdough bread making on Jump Into the Oven with Chef Ken.
Kenny made a humor video this morning to entertain our daughter, Ashley, and granddaughter, Izze –
and maybe entice them to visit and make sourdough bread with him.

Ken's Sourdough Bread

Ingredients:

125 grams whole wheat flour
775 grams all purpose unbleached flour
480 grams water
65 grams buttermilk
15 grams olive oil
16 grams kosher salt
160 grams sourdough starter

This recipe can be used with your own sourdough starter. If you need a recipe and explanation of the process of making a sourdough starter, comment and I’ll ask Chef Ken to make another video with those details.

Proofing:

Mix flour and liquids till all the dry ingredients are damp
Let it set for an hour, which is the autolyse process of letting the flour absorb the moisture to start forming the glutens
Add starter and salt
Stretch, fold and knead the dough for approximately ten minutes to incorporate all the ingredients, until you reach a smooth homogenous consistency
Cover and let rest for 30 minutes
Begin 3 sets of stretch and folds at 30 minute intervals, with 8 to 10 stretch and folds per set
Place your dough in a lightly oiled straight sided container or bowl to begin your batch fermentation
Depending on the temperature of your dough, you want to batch ferment it until your dough has increased in volume by 50% to 100%. This can take several hours
When the dough has reached the desired volume, place it on the kitchen counter, dividing it into two equal balls
Let it rest for thirty minutes
Lightly flour your counter top then place your dough balls on it, shaping them into loaves, creating surface tension as you shape
Place into a rice floured banneton
Cover and refrigerate for 24 to 48 hours to cold-retard the proofing and allow the dough to ferment

Baking: