Sourdough

Ingredients:   

650g Water
300g Sourdough Starter
750g Bread Flour
250g Hemp Heart Baking Flour
50g Canola Oil
40g Honey
22g Kosher Salt
YIELDS: (2) 900g Loaves

 
   
Directions:
  1. Combine all liquid ingredients including the sourdough starter into a bowl. Whisk together by hand until fully combined.
  2. Weigh out all dry ingredients and thoroughly mix with the wet ingredients until well combined.
  3. Let the dough rest for 45 minutes at room temperature. At this time, perform 1 “turn” of the sourdough. Do this 4 times over the course or 3 to 4 hours giving the dough a turn every 45 minutes. *See below how to “turn” the dough.
  4. Portion dough to 900g, shape & make sure the bread seam is on the bottom. Place in a loaf pan of desired size. Top with grains of your choice. We chose hemp hearts! *Tip: Spray with water to get the grains to stick.
  5. Cover with plastic wrap and let proof in the fridge overnight.
  6. The next day, pre-heat oven to 450 degrees. Place a baking tin filled with water and place it on the bottom wrack of the oven while it pre-heats.
  7. Once the oven is up to temperature, spray the tops of the loaves with water, place in the oven on the top rack, and bake for 20 minutes.
  8. After 20 minutes, remove the baking tin filled with water & rotate. Continue to bake for an additional 20 minutes.

 

Turning Technique:

In sourdough bread baking, a turn is a stretch and fold technique that strengthens the dough's gluten development and makes it more buoyant. The technique involves:

  • Stretching: Hold the dough on one side and stretch it up as far as possible without tearing it.
  • Folding: Fold the stretched dough over the rest of the dough.
  • Rotating: Rotate the dough ball 90 degrees.
  • Repeating: Repeat the stretch and fold four times in total, rotating the ball 90 degrees after each fold.

At the beginning of the bulk fermentation, turns should be more vigorous, but towards the end they should be gentler so as not to deflate any trapped gas that's leavening the dough. The dough will stretch less and less with each fold, but this is normal and depends on the hydration of the dough and the flour used.

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