Sourdough Campagne
Ingredients: sourdough starter, water, bread flour, bread flour, whole wheat flour · 1200 min cook time · 548kcal · ~₩5,200
Ingredients
25g sourdough starter, 25g water, 25g bread flour, 250g bread flour, 50g whole wheat flour, 215g cold water, 6g salt, 1개 tomato, 10ml olive oil, 1쪽 garlic, 1꼬집 pepper
Instructions
1. This is the levain I've been culturing for the past 6 months. If you take some of your levain and feed it, it grows into more levain. Doesn't it remind you of yogurt starters people used to keep for homemade yogurt?
2. Let's make bread with all-natural levain made of water and flour, instead of yeast! Add 25g of starter, 25g of water, and 25g of bread flour. Mix well.
3. Wait until the refreshed levain rises to the maximum.
4. Add 250g of bread flour, 50g of whole wheat flour, and 215g of cold water. Mix with a spatula until you can't see the dry powder. Form into a single lump with the hands. There is no need to knead or make perfect dough. Let it autolyze for an hour. The autolyzing process makes the dough smooth and elastic, without having to knead it.
5. Add the refreshed levain and mix well. Let it rest for 39 minutes. I use a shower cap instead of a wrap, which is so convenient.
6. Now let's add salt, and mix until you can't feel the salt particles. Leave for an hour.
7. Wet your hand and start folding the dough at different angles. We want the dough to actually and properly fold. Let it rest for an hour. Repeat the fold-rest process twice.
8. Dust some flour over the dough and flip the bowl upside down to take it out. Place the dough in a proofing basket: stretch and fold the dough to add resilience. Cover with a shower cap and proof at low temp, in the fridge for 12-15 hours.
9. I'm going to add the tray filled with pebbles and stone plate in the oven and preheat it. Preheat the oven at 250°C for an hour. Since the preheating takes a long time, I bake 2 loaves to save time and effort. Dust the top with flours, and take it out by flipping the basket upside down. Let's score the dough. Let's put the dough into the oven. And, pour hot water over the pebbles to make steam. Turn off the oven and leave for 15 minutes for the bread to rise. After 15 minutes, open the oven and release the remaining steam. Turn on the oven again and bake at 230°C for 15 min. Lower temperature to 215°C and bake 15 more min. I also tried using the Lodge Combo cooker and a stainless bowl, but this was the best way. Now, take out the bread from the oven and cool completely. Compared to my first baking 6 months ago, it looks pretty legit now.
10. I didn't want to finish it here, so let me show you my current favorite toast sandwich. Slice the bread, coat with olive oil and toast until crispy. Let's lightly add some garlic aroma on the toast. Top with grated tomato, and finish off with salt, pepper, and olive oil.
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