Hola, Como Esta’s Everybody!!!

Today I’ll be sharing my simple recipe for a Sourdough Bread using my Starter named “Avicii”. Since my introduction to this new adventure into bread making, I just can’t believe that I finally made a real bread from scratch with just 3 ingredients. Flour, Water, and Salt. And the outcome is far better than any store-bought fancy bread. The crumb is soft and the crust is crispy, and it lasts several days without changing its quality.

Now on with the cooking…

Avicii’s Sourdough Bread

Prep. time: 24 hours

Cooking time: 30 minutes

Oven Temp.: 275’C then lower to 220’C

Difficulty: Easy but time-consuming

Makes; 2 Country Loaves

Good for 12 crew

You will need;

1 kg. APF – All-Purpose Flour (Type 405), room temp. 26-28’C

600 grams water, room temp. 26-28’C

1 Tbsp. salt

200 grams Levain – (60g. Starter + 120g. Water + 120g. APF)

Direction;

• 6:00 am Build Levain – Mix the Levain, cover and set aside until it reaches its peak, about 4 hours.
• 9:00 am Autolyse – Mix 550grams Water and with the APF in a mixing bowl by hand to form a dough {Remaining 50grams of water to be mix with salt to dissolved}
• 10:00 am Measure 200grams from the Levain{Left-over can be kept in the fridge for future use.} Add the Levain to the Flour-Water mixture and knead by hand until well combined. Let the mixture sit for 30 minutes with cover.
• 10:30 am Add the remaining Water and Salt mixture to the dough by hand until well blended. Knead by hand for a couple of minutes to form a smooth dough. Let it rest for 2 hours at room temperature with cover.
• 12:30 pm Warm Bulk Proof – With wet hands, stretch and fold the dough 3 times and form a round dough. Return the dough to the mixing bowl, cover and let it sit for 4 hours at room temp. 26-28’C.
• 4:30 pm Pre-Shape – Divide the dough into half, Pat the dough with the palm of your hand and fold and roll to make a round dough.
• 5:00 pm Final Shape – Dust your working table with flour, Take 1 dough, and , Pat the dough with the palm of your hand to expel air. Fold and roll to make a round dough, only this time make it tighter. Transfer to a round proving basket, cover with plastic film wrap. Let it sit at room temp. for 2 hours. Do the same on the other dough
• 7:00 pm Cold Proof – transfer the proving baskets to the fridge/vegetable room 4’C and let it prove overnight
• 5:30 am {the next day} Preheat oven at 275’C. Place a cast iron pan on the oven floor. Prepare at least one cup of boiling water, tobe use later to create steam for baking.
• 6:00 am Bake – Place another cast iron pan in the middle rack of the oven to preheat the pan. Transfer the proved dough on a parchment/baking paper. Spray some water on the area where the Stencil will be added. Dust some flour on the Stencil, remove the stencil. and score the bread sough.
• Take the cast iron pan, transfer the dough with the parchment paper in the hot cast iron pan. Place back the cast iron pan on the middle rack.  Just before you close the oven door, pour 1 cup of boiling water on the cast iron pan on the floor of the oven.
• Once the oven door is close, lower the oven temp. from 275’C to 220’C and bake the bread for 30 minutes.
• And Voila, take out your wonderful Avicii Sourdough Bread from the oven and let it cool down on a cooling rack.

Enjoy your meal !!! 🙂

Here’s how I do it;

Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try baking some Avicii’s Sourdough Bread.

About the Cookonboard?

BACK TO HOME PAGE:

You can also follow me on  INSTAGRAM and FACEBOOK. SUBSCRIBE VIA EMAIL & CONTACT US!

*Products that are mentioned/used in this post are for illustration purposes only and do not imply that they are endorsed by iCookonboard.com