After a few attempts, I made a big progress on my sourdough-making journey. Those pictures are from my sourdough #6. Before this, I tried several recipes stating “beginner-friendly recipes” but nothing gave me such a result. It was a mixed feeling of frustration and disappointment. One day my boss(a French patissier) sent me this video teaching how to make sourdough, I watched it and followed the recipe in it, and the #6 was born. My basic recipe is adapted from this video. (click here to watch it)
RECIPE (From Patrick Ryan, Firehouse Bakery, click the link above to watch the video)
| weight | ingredient | baker’s percentage |
| 400g | baker’s flour | 100% |
| 230g | water | 57.5% |
| 160g | starter | 40% |
| 5g | salt | 1.25% |
If you have tried many sourdough recipes, you will find this recipe is quite different from those common recipes you would find online. First of all, in this recipe it uses 40% starter which is double the “usual recipe” everywhere. Secondly, the hydration is quite low – only 57.5%.
But it totally makes sense if we take the water from the starter into consideration, the total water is 230 + 80 = 310. Total flour weight is 400 + 80 = 480g. Hydration is 310 / 480 * 100% = 64.5%
I highly recommend that any sourdough beginners try this recipe. Reason one, with lower hydration, it is easier to handle the dough and you can gain the feel of dough conditions – is the dough relaxing enough? is the dough ready to pre-shape? Have I tightened the dough enough during the shaping stage? Reason two, with more starter, it is more obvious to check the fermentation and also it shortens the time.
As I practiced making sourdough using this recipe, I started to play around with this recipe. Sometimes I increase the hydration level, sometimes I reduce the amount of the starter and finally, I find the perfect recipe that suits the flour I use and my kitchen condition.
My Ultimate Basic Recipe
| weight | ingredient | baker’s percentage |
| 500g | baker’s flour (12.5% protein) | 100% |
| 350g | water | 70% |
| 150g | starter (100% hydration: equal amount of flour and water) | 30% |
| 12.5g | salt | 2.5% |
schedule
- mix flour and water (save 45g for later) until a dough forms. let it sit for at least 30 minutes (autolyse).
- add starter and half of the remaining water and mix until the gluten develops.
- sprinkle salt and the rest of the water on the dough, and continue mixing. Perform a window pane test. Transfer to a transparent rectangular container.
- do coil folds every 30 minutes 3-4 times. Continue bulk fermentation for about 2-4 hours.
- pre-shape. rest on the bench for 30 minutes.
- final shape. into a proofing basket. bench rest for 20-45 minutes.
- transfer to the fridge for overnight (around 18 – 20 hours) cold retard.
- the next day, pre-heat oven to max (250 degrees). when the oven is ready, the the dough out and score. bake at 250 degrees for 25 minutes – lid on. 230 degrees for 20 -25 minutes – lid off.
