Sourdough Bread for Beginner.

Sourdough Bread

After 1 week in the fridge, on the day of baking, I fed my starter Twice a day until it rises to triple within 4 hrs. Then used it immediately when it’s at its peak (before it descends). (I try to Feed it only when it rises to its peak "a bit of dome at the top" before it starts to descend. If your starter is a bit weak, feed Twice a day & monitor it before next feeding. When it rises to triple with a small dome at the top, that's very good sign to use it asap)

270g. Bread flour
15g. Spelt flour
15g. Whole wheat flour
235g. Water
60g. Active Starter
6g. Salt
*** Reserve 10g water to dissolve the salt
1tsp Blue Poppyseeds (optional )

-Autolyse flour & water in a bowl (cover & rest 1 hrs)
-Add starter (cover & rest 15 mins)
-Add salt (cover & rest 15 mins)
-Do 2 sets of stretch and fold (30 mins; 60 mins)
-Do 2 sets of coil fold (60 mins; until puffy for shaping)

***Bulk fermentation 5.5 hrs at room temperature 25°c (BF started from adding starter to shaping)

Shape and place into a banneton basket lined with disposable hair net cap in the ziplock bag

Cold retard in the fridge 14 hrs at 4°c

Preheat oven, pizza stone & lava rocks at 250°c for 60 mins
While preheating the oven, freeze the dough for 30 mins (still in the banneton basket in the ziplock bag; if the dough is using 500g flour, freeze for 45-60 mins)

⁃ Score & spray some water on the surface of the dough
⁃ Transfer to the oven, pour some boiling water into the tray of lava rocks at the bottom level
⁃ Bake at 250°c for 20 mins
⁃ Remove the tray of the lava rocks
⁃ Bake at 210°c for 20 mins

OR
Bake in Dutch oven
⁃ preheat the oven & Dutch oven at 250°c for 45 - 60 mins
while preheating the oven, freeze the dough for 30 mins (still in the banneton basket in the ziplock bag; if the dough is using 500g flour, freeze for 45-60 mins)
⁃ Score & place the dough into the Dutch oven & spray some water
⁃ Cover the lid of the Dutch oven & place into the oven & bake at 250°c for 20 mins (no fan mode)
⁃ Remove the lid, bake at 210°c for 20 mins (fan force)
⁃ After baking, off the oven, let it sits in the oven for 20 mins with the oven’s door open

Cool on the wire rack for about 3 hrs or more before
slicing

酸面包

在冰箱里放了 1 周后，在烘烤的那天，我每天喂两次野生酵母，直到它在 4 小时内增加到三倍。然后在它达到顶峰时（在它下降之前）立即使用它。 （我尝试只在它开始下降之前上升到“顶部有点圆顶”的峰值时喂它。如果你的野生酵母有点虚弱，每天喂两次并在下次喂食之前监控它。当它上升时顶部有一个小圆顶的三倍，这是尽快使用它的好兆头）

270克。面粉
15克。 斯佩尔特面粉
15克。 全麦面粉
235克 水
60克。野生酵母
6克。 盐
*** 预留 10g 水溶解盐
1茶匙蓝色罂粟籽

在碗中自溶面粉和水（盖上盖子休息 1 小时）
添加野生酵母（盖上并休息 15 分钟）
加盐（盖上盖子休息15分钟）
做 2 组拉伸和折叠（30 分钟；60 分钟）
做 2 组线圈折叠（60 分钟；直到浮肿塑形）

***在室温 25°c 下批量发酵 5.5 小时（BF 从添加野生酵母到成型开始）

定型并放入自封袋内衬有一次性发网帽的班纳通篮中

4°c 冰箱冷藏 14 小时

烤箱、披萨石和熔岩在 250°C 下预热 60 分钟
预热烤箱时，将面团冷冻 30 分钟（仍在自封袋中的班纳通篮中；如果面团使用 500 克面粉，冷冻 45-60 分钟）

⁃ 在面团表面划线并喷一些水
⁃ 转移到烤箱，将一些开水倒入底部的熔岩托盘中
⁃ 250°c 烘烤 20 分钟
⁃ 取出熔岩盘
⁃ 210°c 烘烤 20 分钟

或者
在荷兰烤箱中烘烤
⁃ 烤箱和荷兰烤箱在 250°c 预热 45 - 60 分钟
预热烤箱时，将面团冷冻 30 分钟（仍在自封袋中的班纳通篮中；如果面团使用 500 克面粉，冷冻 45-60 分钟）
⁃ 将面团打分并放入荷兰烤箱并喷一些水
⁃ 盖上荷兰烤箱的盖子，放入烤箱，以 250°c 烘烤 20 分钟（无风扇模式）
⁃ 取下盖子，210°c 烘烤 20 分钟（风扇力）
⁃ 烤好后，离开烤箱，打开烤箱门，让它在烤箱中放置 20 分钟

在烤架上冷却约 3 小时或更长时间
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