Chef Filip's Sourbread Recipe

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Chef Filip's Sourbread
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Ingredients
16
Count
Nutrition
4425
Calories
Total time
45
Minutes
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Ingredients:

  • days 1, 2, and 3
  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups water
  • 1/2 tsp malt powder
  • 1/2 tsp honey
  • days 4 and 5
  • 7 1/2 cups bread flour
  • 4 1/4 cups water
  • sourbread recipe
  • 2 1/2 cups sourdough starter
  • 5 1/8 cups bread flour
  • 1 1/2 cups water
  • 1/4 cup gluten
  • 4 tsp salt

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour.
  5. 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.
  6. 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!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4424.52 Kcal (18525 kJ)
Calories from fat 231.3 Kcal
% Daily Value*
Total Fat 25.7g 40%
Cholesterol 2.66mg 1%
Sodium 6257.78mg 261%
Potassium 1442.83mg 31%
Total Carbs 870.01g 290%
Sugars 15.63g 63%
Dietary Fiber 25.86g 103%
Protein 170.86g 342%
Vitamin C 0.4mg 1%
Iron 48.8mg 271%
Calcium 435.6mg 44%
Amount Per 100 g
Calories 205.55 Kcal (861 kJ)
Calories from fat 10.75 Kcal
% Daily Value*
Total Fat 1.19g 40%
Cholesterol 0.12mg 1%
Sodium 290.71mg 261%
Potassium 67.03mg 31%
Total Carbs 40.42g 290%
Sugars 0.73g 63%
Dietary Fiber 1.2g 103%
Protein 7.94g 342%
Iron 2.3mg 271%
Calcium 20.2mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 89.8
    Points
  • 115
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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