Zanzan’s Sourdough
My Once-Secret Sourdough Recipe.
Ingredients
Sourdough poolish
Feeding the Mother Starter
The Sourdough
Instructions
Make the poolish
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Take 40 g of sourdough starter from the jar and mix it with 80 g of flour and 80 g of water in a container until well combined.
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Cover with a lid and let it rest at room temperature until it has doubled in size.
Feeding the Mother Starter
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Add 20 g of water and 25 g of flour to the starter jar and mix well. Then put it back in the fridge.
The sourdough
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Once the sourdough poolish has doubled in size, transfer it to the mixing bowl.
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Add the flour, water, and seeds, then mix on low speed for 4 minutes.
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Add the salt and continue mixing on low speed for an additional 4 minutes.
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Let it proof in the room temperature until it double in size.
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Once the dough has doubled in size at room temperature, divide it into two loaves, shape them, and place them into two bread molds. (You can add the rosemary at this stage while shaping the loaves.)
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Proof it in the refrigerator overnight. (about 12 hours)
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The next day, remove it from the refrigerator. If it has doubled in size, it is ready to bake. If not, let it continue rising until it has increased by about 75% in volume.
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Score the dough and lightly spray it with water.
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Bake at 230°C for 20 minutes. Then cover the loaf loosely with aluminium foil and continue baking for an additional 25 minutes.