First, to make sourdough, a well-activated starter must be prepared. For information on how to make a sourdough starter, please refer to the link on the upper right :) Feed the rice in the ratio of fermented species: wheat flour: water = 2:1:1. At this time, prepare the flour by mixing bread flour and whole wheat flour half and half. I added lukewarm water (about 30 degrees Celcius) to quickly activate the starter. Wait 4 to 6 hours for the starter to rise up to more than double. When the starter is ready, start the process. 560g out of 600g water will be used first. Add 160g of activated starter and dissolve in water. If the starter floats on the water, the bread will be fermented properly. Add bread flour and whole wheat flour and mix roughly until the flour is no longer visible. Cover with cling wrap and rest for 30 minutes. When the dough, which was initially very stiff, passes through the rest, the flour hydrates and becomes soft, stretchable, and forms gluten even without kneading. Now add salt to the remaining 40g of water, mix, and then put it in the dough. Salt slows down yeast activity, so it is added later with water. Just mix until all the water is absorbed into the dough. Now, cover the wrap and let it ferment for 3 hours, Stretch and fold the dough every 30 minutes. It is convenient to write down the timetable on the wrap so as not to forget the time and number of folding. As the fermentation progresses, the volume of the dough increases and the surface becomes smooth. Do the first folding after 30 minutes. Wet your hands with water to prevent sticking, stretch the dough and fold it. Turn it in all directions and fold it. Now the dough is tight as if it would tear, but as time goes it becomes easier to stretch. Cover again and rest for 30 minutes. Folding is a necessary process because it creates gluten in the dough without kneading! Now it's time for the second fold. As the dough gradually becomes more elastic, you should feel it with your hands as it stretches smoothly. Cover again and rest for 30 minutes. When making sourdough, the room temperature is good between 25 and 27 degrees Celsius. Now it's time for the third fold. The dough is stretching much better than before. Now it stretches much more. Cover again and rest for 30 minutes. As the fermentation progresses, air bubbles appear on the surface, which is a sign that the fermentation is progressing well. Do the fourth fold. Instead of machine or hand kneading, the process of stretching and folding creates gluten in the dough. If you do not fold at all during the fermentation, the dough will not have enough elasticity and strength to hole the bread so the bread will spread a lot. Do the fifth fold. Rest for another 30 minutes. Please do the sixth fold. Rest for another 30 minutes. My room temperature was a bit low at 24 degrees Celcius, so 3 hours of fermentation time was not enough. So I fermented the dough for another 30 minutes and left it for a total of 1 hour. Depending on your situation, adjust the first fermentation time between 3 to 4 hours in total! After the first fermentation, the dough grows by about 30%. And if you stretch it gently by your fingers, it will stretch very thinly. (Window pane test) Transfer all the dough to the workbench. Sprinkle flour on the top and divide the dough into two with a scraper. Turn the dough over so that the dusted side faces the bottom Pull the edges of the dough and fold it to the center. Fold all four sides and fold to form a round ball. Turn the dough over again and pull it tight with your hands dipped in flour. This is the process of making the surface of the dough tight and giving it tension. Pull the dough as tight as possible without tearing the surface of the dough! Cover with a lid to keep it from drying out and let it sit for 20-30 minutes. To prevent the dough from sticking to the banneton, evenly sprinkle the rice flour on it (fermenting basket). The excess powder can be brushed off later, so sprinkle generously. Sprinkle flour on the top of the dough and turn the dough over. Spread a little square and flat with your hands lightly dusted with powder. Fold 1/3 of the top. Fold 3/1 again. Rotate the dough 90 degrees and then roll it up with tension. Again, pull the dough to the floor several times with your hands to pull the surface tightly. There are many other ways to shape the dough, so you can do it the way you like it. Transfer the dough to a banneton. Seal the top surface in a zigzag to pull the dough surface. Put it in a plastic bag or cover it and proof it at room temperature for 3-4 hours, or refrigerate it for 12-15 hours. I mostly don't have enough time to make it all in one day, so I mainly refrigerate it and bake the next day. 12 hours later Before taking the dough out of the refrigerator, place a cast iron pot in the oven and preheat it to the highest temperature for at least 40 minutes. It has been 12 hours since I put the dough in the refrigerator. When you poke the dough straight out of the refrigerator with a flour-dipped finger, the hole is maintained and it is about to come back slowly. Turn the dough over on parchment paper and remove excess powder. Use a razor blade or a very sharp knife to score the dough. The shape of the bread changes depending on the angle of the scoring, and I like to see the shape of rabbit ears, so I usually tilt it by 30 degrees to the side and slice it quickly. Quickly pour the dough into the preheated cast iron pan. If you add a piece of ice together, the steam will be created slowly and the bread will rise better. Close the lid and quickly put it in the oven. Bake in a pot at 230 degrees Celcius for 20 minutes. After 20 minutes, open the lid and lower the temperature to 200 degrees. It puffed nicely. Now the ovenspring is all over and bake for another 20-25 minutes without the lid until the desired color is obtained. If you don't have a cast-iron pot, you can also use a stainless steel pot or a glass pot, so feel free to use the tools you have at home! Baked sourdough should be cooled for at least 30 minutes before cutting. If you cut into the bread while it's still warm, you risk finding a doughy, gummy, and sticky texture. Then let's cut it. so exited The crumb came out well. The whole wheat flavor is not too strong and the moisture content is just right, so it is a recipe that can be called the basics of sourdough. I usually eat the crispy outer part :p Enjoy!
