Whiteout Survival Shops Guide – The Best Buys
Whiteout Survival Experts Baldur and Fabian
Sourdough Bread
Recommended Tools
- Digital scale - usb c rechargable
- Banneton proofing basket and scraper
- Dutch Oven - 6 quart Lodge
- Bread knife
- Unbleached all-purpose flour
These are the tools I bought and would recommend if you're going to start.
Nice to have tools
- Disposable bowl covers - I bought this for convenience, not a need to have.
- Rubber bands - for marking and holding paper towels
- Scoring knife/blade - Lame Bread Tool - I bought this and is nice to have, not a need to have.
Sourdough Bread - 1st Loaf
★★★★★
I’ve included both gram and volumetric measurements, but for the most accurate results, I strongly recommend using a kitchen scale and following the gram measurements provided.
These instructions follow the video fairly closely, but it is not exact.
1. Build the Leaven ( aka: feed your starter )
•110g room temp water or 1/2 cup
•110g starter
•110g or 1 cup all purpose flour (11.7% protein)
Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered with a paper towel with a rubber band, at room temperature for 12 hours. Here's more information for feeding your starter.
2. Mix the Dough
•310g water (92 f / 33 C) or 1 1/4 cup
•200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
•400g or 3 1/4 cup all purpose flour (11.7% protein)
•50g 1/3 cup whole wheat flour (14% protein)
•12g or 2 tsp salt
Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation
3. Bulk Fermentation
Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes. This will be sticky.
3.1 After 30 minutes, give your dough a set of strength building folds. I keep this in the bowl. Cover dough and place in a warm place for another 30 minutes.
3.2 After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. I keep this in the bowl.
3.3 After 30 minutes (or 90 minutes total of bulk fermentation, repeat the strength building folds. I keep this in the bowl.
Cover and place in a warm place and continue to ferment for 2 more hours.
4. Shaping
Flour the dough and work surface and flip the dough out onto the work surface. Fold under several times until a smooth ball is formed. Scoop dough ball into a well floured proofing basket, seam side up.
5. Proofing
Cover with towel and/or bag and refrigerate for up to 24 hours. (Helps build flavor) Or if you're looking to cook immediately cover with a towel and allow to rise at room temperature for 90 minutes.
After 90 minutes, when poked your dough ball should hold an indent briefly before bouncing back.
6. Baking
Preheat dutch oven in a 475 F oven for 30-45min.
6.1 Sprinkle Semolina or cornmeal (optional) onto a piece of parchment and flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors.
Load parchment and dough into preheated dutch oven, reduce temperature to 455 F and bake for 20 minutes.
After 20 minutes, remove lid from dutch oven. Continue oven temperature at 450 F and bake for 10 - 25 more minutes, depending on how crunchy you like the outside crust.
Video
Here is the base video I used for my recipe. It only has 4M views at the current time so it's probably a great starting point.
