My passion for bread baking is growing and growing since I got my sourdough starter and I found out that it’s a wonder how well it works!
I tried several recipes with successful results, but I missed something: summer, baking in wooden fired oven! The big help came from my son as for Christmas he prepared a big granite tile for baking my bread on it.
Today I baked two wonderful loaves on the stone with crunchy crust on top and on the bottom; exactly as I wished. The airy inner texture of those breads was perfect as well.
This is how I made the breads, but depending on the room temperature and the sourdough starter you have, your breads need to be monitored during the preparation and time adjusted according their needs!
For this recipe I prepared a working sheet trying to make this recipe easier to follow and repeat this great bread experience.
- 100 g sourdough starter
- 100 g water
- 100 g flour
- 500 g flour (you can use a mixture of 150 g whole corn flour and 350 g white flour)
- 250 ml water
- 1 teaspoon brown sugar (optional)
- 2 teaspoons salt
- About 20 g flour for the working surface
- 1-2 tablespoons oil for the bowl
- Combine in a bowl the first 3 ingredients (100 g sourdough starter, 100 g water, 100 g flour). Cover loosely and let rise until very active and doubled. This takes 2 hours or more depending on starter state and temperature.
- Add 500 g flour, 250 ml water, 1 teaspoon brown sugar, 2 teaspoon salt. Stir to combine (your can use your kitchen aid).
- Knead by hand for about 5 minutes on a floured surface.
- Cover with a towel or an inverted bowl and let rest for about 30 minutes or more.
- Knead again by hand for 10 minutes until silky and smooth. When the gluten are developed the dough should pass the window- pane test. If not, let rest (covered!) for other 30 minutes and knead again.
- Grease a bowl with oil and place the dough in it. Cover.
- Let prove for about 3 hours in a warm place until doubled.
- Degas and shape 2 round loaves. Place them seam side up in a greased bowl or better lined with a very well-floured towel. Cover with a floured towel or plastic.
- Retard for 12-18 hours or overnight in the fridge, this will improve the flavor!
- Let it prove still covered for about 3 hours or until tripled in a warm place.
- Preheat the oven to 250°C (or more if possible) with the baking stone for at least 30 minutes.
- Turn the loaves out onto the baking stone, seam side down. Sprinkle the walls of the oven with water. I used about 1/2 cup water. Reduce heat to 230°C.
- Bake for 30-35 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.
- Cool down before slicing.
For printable PDF click here: Sourdough Bread on Baking Stone — Working Sheet
Sourdough Bread on Baking Stone
|100 g sourdough starter100 g water100 g flour||Mix together and cover|
|Let rise until very active (can be prepared the day before)|
|500 g flour250 ml water1 teaspoon brown sugar (optional)2 teaspoons salt||Add and combine shortly in the bowl|
|about 20 g flour||Mix and turn out on to a floured surface and knead for 5 minutes|
|Cover and let rest for about 30 minutes|
|Knead for 10 minutes or until silky and smooth. The dough is ready when it pass the window-pane test|
|1-2 tablespoons oil||Grease a bowl with the oil and place the dough in it. Cover.|
|Let it prove for about 3 hours or until doubled|
|Degas and form two round loaves. Place them seam side up in a greased bowl or better lined with a very well-floured towel. Cover with a floured towel or plastic.|
|Retard for 12-18 hours or overnight in the fridge|
|Let it prove for about 3 hours or until tripled|
|Preheat the oven to 250°C (or more if possible) with the baking stone.|
|Turn the loaves out onto the baking stone. Sprinkle the walls of the oven with water. I used about ½ cup. Reduce heat to 230°C.|
|Bake for 30-35 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.|
|Cool down before slicing.|