White Sourdough

Organic sourdough so succulent you’ll be struggling to let it cool before you carve it open.

The FAB White Sourdough is a delicious and flavorful bread that is perfect for those who enjoy the tangy and complex taste of sourdough. Made with organic white bread flour, this bread has a light and airy crumb with a crisp crust that is both satisfying and visually appealing.

To achieve the best results, the recipe emphasizes the use of precise measurements and proper fermentation techniques. The starter, which is a crucial component of sourdough bread, should be active and bubbly, indicating its readiness for use. The taste of the starter can also be adjusted to personal preference by controlling the feeding schedule, allowing for mild or stronger flavors to develop.

Once the starter is combined with the flour, salt, and water, the dough is mixed thoroughly and given a short rest. This rest period helps the gluten develop and allows the dough to absorb the water fully. Afterward, the dough is kneaded briefly using a rocking and rolling technique to ensure a smooth texture.

The dough’s temperature is monitored to maintain an optimal range, and it is then placed in the fridge to undergo a slow fermentation process. This extended fermentation, lasting at least 24 hours, allows the flavors to deepen and develop, resulting in a more complex and satisfying bread.

After the refrigeration period, the dough is shaped and given a final proofing before baking. The bread is scored and decorated, allowing for artistic expression and creating a beautiful pattern on the crust. Baking at a high temperature helps achieve a golden-brown crust and a well-risen loaf.

The FAB White Sourdough offers a delightful balance of tanginess and nutty flavors, along with a soft and chewy crumb that is perfect for sandwiches, toasting, or simply enjoying on its own. With a bit of patience and attention to detail, this bread rewards bakers with a truly remarkable homemade sourdough experience.

MAKES: 1 large or two small loaves

INGREDIENTS:

• 420g organic white bread flour (3 cups)
• 125g starter (½ cup)
• 250g water (1 & 1/8 cup)
• 9g salt (1½ tsp)

INSTRUCTIONS:

STEP 1: MIXING THE INGREDIENTS 

1. Weigh the flour and salt into a bowl and stir them. Add warm water to the flour mix.
2. Take the starter out of the fridge and weigh the required amount.
3. Add the starter to the ingredients in the bowl and mix well. Rock & roll the dough until it’s smooth.
4. Check the dough temperature and set it aside to rest for ten minutes. Wash your hands, feed your starter, and clear everything away. Do another five rock & rolls. Chafe the dough, put it in a bowl, cover it, and place it in the highest shelf of the fridge.

STEP 2: REFRIGERATING AND ROCK & ROLLING 

1. After 24 hours minimum, remove the dough from the fridge and take it out of the bowl. Measure the dough temperature.
2. Roll the dough up, making sure it’s smooth and tight. Cover it in rice flour and place it in an oiled tin or a floured banneton.
3. Put the tin or banneton in a plastic bag and return it to the fridge.

STEP 3: BAKING

1. After 12-14 hours, preheat the oven for 11 minutes at 240°C/464°F.
2. Take the risen loaf out of the fridge and check if it’s ready for baking.
3. Turn out the loaf onto a baking tray if it has been rising in a banneton or bowl.
4. Decorate and score the dough. Place it in the hot oven.
5. Adjust the oven temperature halfway through the bake and turn the loaves around for even browning.
6. Check if the bread is baked by its color, crust crispness, and hollow sound when tapped on the bottom.
7. Place the baked loaf on a wire rack to cool.

NOTE:

• This recipe is for 36 hour bread, but you can experiment with timings to see what type of bread you like best. Shorter times give a softer crumb and milder taste. Longer times give a more resilient crumb and a stronger taste. You can do 48 hours, 60 hours all the way up to 96 hours or more. It is good to do the timing in 12 hour increments so that it is either morning or evening, and probably more convenient for you.

TIP: 

• If you want to make enough mix for three large loaves, just treble the given quantities. If you mix the dough on the Monday morning, you will be able to bake your breads on Wednesday, Thursday and Friday morning. Each day your bread will be tastier and tastier. Try for yourself!

SCHEDULE EXAMPLE:

• Do Step 1 in the morning, let’s say Monday morning (3 minutes hands on).
• Then Tuesday evening, some 36 hours later, do Step 2 (1 minute hands on).
• Bake on Wednesday morning, straight from the fridge.