Are you one of the dozens of people trying their hands at sourdough bread baking while stuck at home this season? This tried, tested and perfected recipe from the bakers at Bistro ’67 is for you!
It starts by having you make a traditional levain. The night before you are planning to bake, you will make the levain by mixing all ingredients together and leaving it, covered, in a warm place overnight. For this you will need: 200 gm Flour, 200 gm Warm water and 100 gm of Bistro ’67 sourdough starter which you can get through their good food box.
Once you’re done, you will be left with some sourdough starter and levain. You can keep it going and make something else! Keep en eye on Bistro ’67’s social media channels for recipe ideas. To keep it going add your leftover levain to your remaining sourdough starter. Keep the starter in the fridge and feed it every week with equal amounts of all purpose or bread flour and warm water.
BISTRO ’67 SOURDOUGH
INGREDIENTS
- 1000 gm Flour
- 650 gm Warm water 2
- 00 gm Levain 2
- 0 gm Salt
METHOD
- Mix the levain in the 600 gm of water; save 50 gm of water to be mixed with the salt.
- Make sure the levain is well dispersed in the water.
- Add the flour provided and mix until no dry spots remain; rest dough for 45 minutes.
- Add the salt with the water and squeeze the dough between your fingers to incorporate the salt; set aside for 45 minutes.
- Fold the dough on itself turning the container and dough 45 degrees each time for a total of four folds, or four turns.
- Repeat this process four times (wait 45 minutes and fold). Keep the dough covered while resting.
- Divide the dough in two; rest dough for 20 minutes.
- Proof your dough until you are able to press the dough gently with your finger and it springs back slowly.
- If it is ready you can choose to bake it now or rest your dough over night in the fridge for even better flavor.
- Bake at 400 degrees F until done, or until it reaches an internal temperature of 200 to 210 degrees F.
Want to watch Chef Rojo make it? Watch this.
