Here I show how to make sourdough bread using all-purpose flour with 11% protein content. I hope you will also try this recipe. Enjoy! 😊
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
Share your results on Instagram with #fildankitchen and I made a video of the entire process of making this recipe for you.
Here’s what you need:
For the starter
- 10 grams sourdough starter (100% hydration)
- 25 grams of bread flour
- 20 grams of water
For the final dough
- 200 grams of lukewarm water
- 50 grams sourdough starter
- 250 grams all-purpose flour with 11% protein
- 5 grams fine sea salt
- 80 grams of chocolate chips
- Build the starter with 10g starter: 20g water: 25g flour
- Stir the water and ready-to-bake starter. Add the all-purpose flour, fine salt, then stir until no dry flour left. Cover and let the dough rest at room temperature for 90 minutes.
- Perform 1x lamination then add the chocolate chips. Transfer the dough to a square baking dish (lightly greased), cover, and rest for 60 minutes.
- Perform 1x strong fold, cover, and rest for 30 minutes.
- Perform 3x coil fold every 30 minutes. After the last coil fold, let the dough proof until a 50% rise.
- Pre-shape into a tight boule then let the dough rest, uncovered, for 15 minutes.
- Final shape – dust the top of the dough with flour and shape it into a tight boule. Transfer in a floured banneton, cover, and transfer the dough in the fridge (4C/39F) for 18 to 24 hours.
- The next day, one hour before baking preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F.
- Once the oven is ready, take the dough out of the fridge, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/430F, and bake for another 20 minutes.
- Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture, and to prevent the bread from being gummy.