CHEF FILIP'S SOURBREAD
This recipe for sour starter is original and can not be found in any book. Follow the recipe step by step and allow yourself to make this unique recipe to a tasty end.
Provided by CHEF FILIP
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P5DT45m
Yield 20
Number Of Ingredients 13
Steps:
- To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water, 1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well, cover and leave at room temperature for 24 hours. Repeat the process for days 2 and three.
- On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of water and 2 teaspoons of malt. Mix well, cover and keep at room temperature for 24 hours. Repeat this process the next day, BUT only let the dough sit for 5 hours, then refrigerate it. Be aware that your starter will stay usable for 5 days. After this period, you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4.
- At last, the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt and 4 teaspoons of salt. Mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. For more experienced bread bakers, the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane, if the dough is elastic enough the membrane will not break or tear apart. Cover the bowl with a towel and let rest for 30 minutes.
- Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour.
- Grease any pans you wish to use. Give the loaves their final shape - loaves, baguettes or round and place onto the prepared pans. Let the loaves rise until double in size. Spritz with water occasionally to keep from drying. Preheat the oven to 475 degrees F (240 degrees C). Spray loaves generously with water.
- Bake for about 45 minutes, or until the loaf makes a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C). After baking, cool loaves on a wire rack. BON APPETIT!
Nutrition Facts : Calories 211.4 calories, Carbohydrate 41.7 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 0.1 g, Sodium 474 mg, Sugar 1 g
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Rafael Pena
rp81@hotmail.comI'm a sourdough bread newbie and this recipe was perfect for me. The instructions were easy to follow and the bread turned out great. I'm so happy I gave it a try!
Kathryn Case
case-k53@yahoo.comThis sourdough bread recipe is a winner. The bread is delicious, with a beautiful crust and a soft, chewy crumb. The instructions are clear and easy to follow, and the bread turned out perfectly. I'll definitely be making this bread again.
Candace phillips
p-c@yahoo.comI'm so glad I found this sourdough bread recipe. It's easy to make and the bread always turns out perfect. I love the crispy crust and the soft, chewy crumb. The flavor is delicious and the tanginess is just right.
Dylan Mcgarr
d-mcgarr55@hotmail.comThis sourdough bread is the best I've ever had. The crust is perfectly crispy and the crumb is soft and chewy. The flavor is amazing, with a slight tanginess that is just right. I'm definitely making this bread again.
Shohanur Rhaman
shohanur.r@gmail.comI was looking for a sourdough bread recipe that was easy to follow and didn't require a lot of special ingredients. This recipe fit the bill perfectly. The bread turned out great and I'm so happy I tried it.
Tanveer Sohail
tanveer-s47@hotmail.frI've been making this sourdough bread for a few months now and it's become a staple in my kitchen. It's so easy to make and the results are always fantastic. I love the crispy crust and the soft, chewy crumb.
Sara Ulluso
u-s20@gmail.comThis sourdough bread is a delicious and healthy alternative to store-bought bread. The tangy flavor is perfect for sandwiches and toast. I'm so glad I found this recipe.
Samuel Russell
r_samuel78@yahoo.comI love this sourdough bread recipe. It's easy to follow and the bread always turns out perfect. The flavor is delicious and the crust is crispy. I highly recommend this recipe!
Omar Abdul Aziz
azizo@aol.comThis sourdough bread is amazing! The flavor is incredible, with a perfect balance of tanginess and sweetness. The crust is crispy and the crumb is soft and chewy. I'm definitely making this bread again.
Sabab Islam
sabab44@hotmail.comI'm a sourdough bread newbie and this recipe was perfect for me. The instructions were easy to follow and the bread turned out great. I'm so happy I gave it a try!
Sangita Manandhar
m.sangita88@yahoo.comI've been baking sourdough bread for years, and this recipe is one of the best I've tried. The bread is consistently delicious, with a beautiful crust and a soft, chewy crumb. I highly recommend it!
Gwen Gilbert
gg15@hotmail.comWow! This sourdough bread is fantastic. The crust is perfectly crisp and the crumb is soft and chewy. The flavor is amazing, with a slight tanginess that is just right. I'm so glad I found this recipe.
Yahavoni
yahavoni@aol.comThis sourdough bread recipe is a keeper. The bread is delicious, with a nice tangy flavor. The instructions are clear and easy to follow, and the bread turned out perfectly. I'll definitely be making this bread again.
Sanney Albertee
albertee_sanney99@gmail.comI was skeptical at first, but this recipe exceeded my expectations. The bread turned out beautifully and tasted amazing. The crust was crispy and the crumb was soft and airy. Will definitely be making this again!
Hameed Baloch
balochhameed@hotmail.comThis bread is a labor of love, but it's totally worth it! The slow fermentation process creates a depth of flavor that is unmatched by commercial breads. I'm so glad I gave this recipe a try.
Foster Manyezu
foster33@gmail.comI love the simplicity of this recipe. With just a few basic ingredients, I was able to create a delicious and satisfying sourdough bread. The fermentation time allows the flavors to develop beautifully. Definitely a keeper!
Honey Shah
h.shah@yahoo.comExcellent recipe! The sourdough starter was easy to make and maintain, and the bread-making process was straightforward. The resulting loaf was crusty on the outside and soft and tangy on the inside. A true winner!
Wonyaka Fred
f.wonyaka@yahoo.comI've tried many sourdough recipes, but Chef Filip's is by far the best. The bread has a beautiful crust and a soft, chewy texture. It's perfect for sandwiches, toast, or just eating plain. Thanks for sharing this gem!
Bernadine Chavez
b@yahoo.comThis sourdough bread recipe is a game-changer! The detailed instructions and helpful tips made the process so easy to follow, even for a beginner like me. The bread turned out perfectly golden brown with a delightful tangy flavor. Highly recommend!