! : From refreshed levain to sourdough bread Honeykki Honeykki

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In the last 6 months, my hobby has been making levain and baking sourdough bread with it. I was mesmerized by and totally absorbed in the making of sourdough, which only required three ingredients: water, flour, and salt. Though Ive already shown bits of it, today Im showing you the complete process from refreshed levain to dough-making and baking.

I cant say this is the perfect recipe. You need to keep tweaking it, depending on the condition of the levain or the flour. Each kind of flour has different moisture content and strength. If you use a weaker kind of flour, increasing the levain ratio will help. My recipe also changes all the time, but I think this is the most conventional and frequently used version.

* Ingredients ( 1 , for 1 loaf of campagne)
25g, 25g, () 25g
250g, 50g, 215g, 6g
25g starter, 25g water, 25g bread flour
250g bread flour, 50g whole wheat flour, 215g cold water, 6g salt

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There are already a myriad of levain recipes, and they are basically all the same.There is a way of making it in a week, so you could try it at home or maybe get some from a friend.

* Method
1. , , 25g .
1. In a small bowl, mix 25g each of levain, water, flour and mix well.

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2. Wait until the refreshed levain rises to the maximum. I usually refresh it in the morning and use it in the afternoon.

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The flour I used can rise up to 4~5 times, but a weaker flour will rise about double the size.

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3. In a large bowl, add bread flour, whole wheat flour, and water; mix with a spatula until you cant see the dry powder, and form into a single lump with the hands.

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4. Let it autolyze for an hour.

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5. Add the refreshed levain and mix well.

6. 30 .
6. Let it rest for 39 minutes.

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7. Now lets add salt, and mix until you cant feel the salt particles.

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8. Leave for an hour.

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9. Wet your hand and lightly shake off excess water. And, start folding the dough at different angles.

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10. Let it rest for an hour.

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11. Repeat the fold-rest process twice.

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12. Mold the dough and place the dough in a proofing basket.

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13. Cover with a shower cap and proof at low temp, in the fridge for 12~15 hours.

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14. Preheat the oven at 250C for an hour and put the dough into the oven. Turn off the oven and leave for 15 minutes for the bread to rise.

15. 15 , . , 230 15 , 215 15 .
15. After 15 minutes, open the oven and release the remaining steam.Turn on the oven again and bake at 230C for 15 min. Lower temperature to 215 and bake 15 more min

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16. Take out the bread from the oven and cool completely.

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