Bim’s 65% hydration Sourdough for beginners (fresh blueberry inclusion )

185 mins
Serves 1
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Directions

  1. 1Mix everything.
  2. 2Mix everything.
  3. 3Mix everything.
  4. 4Perform 2 sets of Slap and fold, 15 minutes apart.
  5. 5Perform 2 sets of Slap and fold, 15 minutes apart.
  6. 6Perform 2 sets of Slap and fold, 15 minutes apart.
  7. 7Rest for 30 minutes.
  8. 8Rest for 30 minutes.
  9. 9Rest for 30 minutes.
  10. 10Perform a Coil Fold.
  11. 11Perform a Coil Fold.
  12. 12Perform a Coil Fold.
  13. 13Rest for 30 minutes.
  14. 14Rest for 30 minutes.
  15. 15Rest for 30 minutes.
  16. 16Perform another Coil fold.
  17. 17Perform another Coil fold.
  18. 18Perform another Coil fold.
  19. 19Rest for 30 minutes.
  20. 20Rest for 30 minutes.
  21. 21Rest for 30 minutes.
  22. 22Perform Lamination and add chopped fresh blueberry.
  23. 23Perform Lamination and add chopped fresh blueberry.
  24. 24Perform Lamination and add chopped fresh blueberry.
  25. 25Rest for 30 minutes.
  26. 26Rest for 30 minutes.
  27. 27Rest for 30 minutes.
  28. 28Perform Coil fold and rest for 3 hours at 25 degree Celsius.
  29. 29Perform Coil fold and rest for 3 hours at 25 degree Celsius.
  30. 30Perform Coil fold and rest for 3 hours at 25 degree Celsius.
  31. 31Pre shape and rest for 30 minutes.
  32. 32Pre shape and rest for 30 minutes.
  33. 33Pre shape and rest for 30 minutes.
  34. 34Final shape and put in Banneton basket.
  35. 35Final shape and put in Banneton basket.
  36. 36Final shape and put in Banneton basket.
  37. 37Proof on the counter for 2 hours.
  38. 38Proof on the counter for 2 hours.
  39. 39Proof on the counter for 2 hours.
  40. 40Preheat oven to 250 degrees Celsius for 30 minutes.
  41. 41Preheat oven to 250 degrees Celsius for 30 minutes.
  42. 42Preheat oven to 250 degrees Celsius for 30 minutes.
  43. 43Score and bake with steam for 5 minutes.
  44. 44Score and bake with steam for 5 minutes.
  45. 45Score and bake with steam for 5 minutes.
  46. 46Second score the bread.
  47. 47Second score the bread.
  48. 48Second score the bread.
  49. 49Continue baking for 25 minutes with steam.
  50. 50Continue baking for 25 minutes with steam.
  51. 51Continue baking for 25 minutes with steam.
  52. 52Reduce the temperature down to 220 degrees Celsius.
  53. 53Reduce the temperature down to 220 degrees Celsius.
  54. 54Reduce the temperature down to 220 degrees Celsius.
  55. 55Bake for 30 minutes without steam.
  56. 56Bake for 30 minutes without steam.
  57. 57Bake for 30 minutes without steam.

Ingredients

  • 500 g. Bread flour
  • 500 g. Bread flour
  • 500 g. Bread flour
  • 325 g. Water
  • 325 g. Water
  • 325 g. Water
  • 100 g. Sourdough starter
  • 100 g. Sourdough starter
  • 100 g. Sourdough starter
  • 10 g. Salt
  • 10 g. Salt
  • 10 g. Salt
  • chopped fresh blueberry
  • chopped fresh blueberry
  • chopped fresh blueberry

Equipment

Banneton basketoven

Tips

  • Enjoy baking