The other day a friend of mine shared with me the sourdough recipe from her old workplace and I adjusted the recipe to suit my flour stash and the kitchdn setting. It is the creamiest and moistest sourdough I have ever made! Although I should push the bulk fermentation a bit longer, the overall taste is beyond amazing.
Here are the million dollar shots :
honey and porridge sourdough recipe
| weight | ingredient | baker’s percentage |
| 250g | baker’s flour (12.5% protein) | 50% |
| 250g | heritage flour (13.2% protein) | 50% |
| 360g | water | 72% |
| 120g | starter | 24% |
| 12.5g | salt | 2.5% |
| porridge | ||
| 40g | honey | 25% |
| 160g | water | 100% |
| 80g ( + extra for garnish) | rolled oat | 50% |
| total 1250g |
workflow
| Day 1 | |
| 6:30 | Mix flour, water (save 30g for later) and active starter until the dough is formed, cover with a tea towel and rest on the banch for 30 minutes (autolyse) |
| Cook porridge : put water and rolled oat together in a pot, cook until the water is absorb and the oats are creamy. Add honey. Leave in the fridge to cool down. | |
| 7:00 | Add salt and remaining water, continue mixing until gluten developes (windowpane test). |
| 7:20 | Bulk ferment starts. Perform coil fold every 30 minutes for 3 times and leave the dough aside, resuming bulk ferment. |
| 16:00 | Pre-shape: 625g * 2, bench rest for 30 minutes |
| 16:30 | Final shape (boules), bench rest for another 20 minutes |
| 16:50 | Cold retard in fridge overnight |
| Day 2 | |
| 9:00 | Pre-heat oven to max setting (with cast iron pot inside) |
| 10:00 | Spray water on the dough and roll in oats. Score the dough and transfer into cast iron pot. Chuck 2 ice cubes at the coner in the cast iron pot. Bake at 250 degree, 25 minute, lid on. Another 20 minutes, 230 degree, without lid. |
| Completely Cool down the bread before cutting. Enjoy the bread. |
Notes
* Both flour are from Wholegrain Milling Company, which is a local Australian company. They have a wide range of flours (stoneground/roller milled, organic/ sustainable, bakers’ flour/wholegrain/rye/emmer/spelt and more!) and I love the organic series.
* I would try increasing the amount of honey so the bread has stronger honey taste.
* The total bulk ferment is 9.5 hours ( if we start counting when the starter is added to the dough) It is winter at the moment so the bulk ferment will be longer.
* There are some difference on the look of these two boules. What I did differently was that I took out one of the dough right before garnishing and scoring. The other dough, I took it out 20 minutes before and thus expanded more than the first one. And it was also shorter in height.
(I can also feel the one that was left outside for 20 minutes was a bit loose and started spreading when I scored the bread)
(the one at the left is the one I baked straight away from the fridge, the one at the right is left on the bench 20 minutes before scoring and baking.)
At the end
I love how moist and creamy the texture is. With a thin spread of butter and honey, I just can’t stop eating it. Hope you will enjoy this recipe too!
