Artisan Sourdough Bread| Use Kefir Sourdough Starter| Simple Easy Method| MeiLing’s Kitchen

Artisan Sourdough Bread| Use Kefir Sourdough Starter|Simple Easy Method
By MeiLing’s Kitchen
Dough ingredients
60g active starter*
160g room temp filter water
220g plain bread flour
30g whole-wheat flour
1 tsp sea salt
2 tbs Olive Oil
1 tbs honey
* Refer my video sharing : Making Sourdough Starter With Kefir
• Make Sourdough Starter...
* note added on 20 May 2021:
Starter can reduce to 50g , then extend a bit the bulk fermentation time.
Method
Make the dough :
Whisk starter, water, Olive Oil and honey. Add flour and salt. Mix to combine.
Bulk Rise:
Cover and rest for 30 mins.
Stretch and Fold:
Perform first set of stretch and fold and rest for 30mins.
Do second set of stretch and fold. Rest the dough for 30mins.
Continue third set of stretch and fold. Rest the dough for 30mins.
Coil Fold:
Do 1 set.
Cover and let rise in room temperature 30 degree Celsius for an hour.
Transfer the mixing bowl to fridge for overnight cold fermentation 18 hours.
Second Rise:
In next day morning, take out mixing bowl.
Perform pre- shape
Bench rest 15 mins
Final shaping. Put the final dough in flour proofing basket (9x5.5 inches/ 21x14 cm size )(noted added May 19,21: use rice flour to coat the basket )
Continue second rise at fridge for 6 hours
[Summary proofing time :
A: Bulk Fermentation
Room Temp : 3 hours,
Cold Temp: 18 hours.
B. 2nd Rise: 6 hours.
Total 27 hours.]
Preheat Oven 220 degree Celsius.
Place empty with lid Dutch Oven inside oven. Preheat for 45 mins.
When preheat about the time up,
remove the dough from fridge, place a non stick baking paper over the dough and invert the proofing basket.
Score a long cut on the dough with Razor.
Transfer the dough into preheat Dutch Oven. Alert!!! Be careful not to touch the hot Dutch Oven.
Bake the dough on the bottom of the rack with Dutch Oven lid on for 30 mins. Remove the lid, reduce your he oven temperature to 200 degree Celsius and continue to bake for another 20mins. ( increase to 30 mins for bigger loaf )
Take out the bread from Dutch Oven and let it cool on wire rack for minimum one hour before cutting. Alert! Be careful of the hot Dutch Oven pot.
The bread is best to enjoy up to 2 days.
Enjoy!

[@Qopzeep]

This looks great! I have a water kefir starter ready to go! By the way, really good demonstration of techniques in this video, especially the folding and stretching 👌

[@meilingskitchen]

Thanks for your compliment 😀! Wow, great to hear you have water kefir starter ready to bake. I yet to try water Kefir. Enjoy your Sourdough baking💪🏻👍🏻

[@argentumenimrex3578]

Love the way you fold it 😍

[@meilingskitchen]

Thank you! 😊

[@yramesh4229]

perfect

[@meilingskitchen]

Thank you for the compliment

[@user-qn5dm2iy5p]

It's wonderful.Thanks a lot.

[@meilingskitchen]

Welcome. Glad you like my sharing.

[@AT-le4ic]

Thanks a lot for this recipe and technique MeiLing. It is much simpler than most other sourdough recipes. I made this today, and sadly my bread hasn't risen well enough throughout the process. Could be that I used rye wholemeal flour?

[@meilingskitchen]

Welcome and thanks for get back to me. There are many factors impact the bread rise: 1) starter performance. Starter strength is important, must use the starter at it peak. How to know it is strong enough, normally the starter will double or triple the size in average 4 hours in room temperature around 27c. 2) Proofing temperature: If the weather is cool, it may need longer time to proof. 3) flour : yes ,rye wholemeal flour normally risen lesser. 4) baking temperature, it the oven temperature not hot enough, the bread would rise much during baking. Hope you enjoy the sourdough journey

[@Anvivlogs]

its new to me

[@meilingskitchen]

Thanks. Hope you like my sharing.

[@Maymii2314]

Hi it’s beautiful bread u made, can u share what’s the size of your banneton? It’s perfect,

[@meilingskitchen]

Is 9X5 inches. 21x14 cm. Thank you for the compliment

[@tamhanguyen9005]

Hi, thanks for your video! But can I make artisan sourdough bread with all purpose flour instead? If yes, do I need to make any adjustments to the recipe? Reduce the amount of water, right?

[@meilingskitchen]

Yes, you can, but will be a more flat and difficult to maintain it shape. As all purpose flour protein content is lower then bread flour, if 100% just use it, it can’t hold the bread shape. Will recommend mixture of some % and reduce the hydration. All purpose more suitable for soft loaf or flatbread like focaccia. Thank you for watching.

[@tamhanguyen9005]

@@meilingskitchen thanks a lot! 😊

[@meilingskitchen]

Welcome.

[@janegrey4374]

What type of scale was that? I haven't seen one like it.

[@meilingskitchen]

Is a digital scale bought at Malaysia local DIY shop. Not any branded.

[@vindyleung3278]

It’s pumpkin spice time, would you consider a recipe of pumpkin spice kefir sourdough please?!

[@meilingskitchen]

Thanks for the suggestion. I made other pumpkin sourdough soft buns & loaf that shared in my channel. All using the same kefir starter. Have a good day!

[@meilingskitchen]

Hi, I had shared a latest video baking pumpkin shaped sourdough with pumpkin spice using Kefir sourdough starter. Thanks.

[@sor715]

Is the 18 hour fridge ferment necessary? Could we do a 4 hour(or whatever the wait time is) outside rise?

[@meilingskitchen]

The 18 hours long fermented sourdough bread brings together a complex depth of flavor with the nutritional health benefits of fermented foods, other term called it cold retarding. You can cut down to 10-12 hours. Well, some recipe skip this cold retarding process which is ok, but that cut down the flavoring and the natural yeast fermentation goodness. You can do some searching in the internet of the benefit of long fermentation process. Thanks for the feedback 👍🏻

[@sor715]

@@meilingskitchen yep I had figured as much! I play around the same way with my kefir ferments too, I prefer a slower ferment in the fridge for a more complex flavour with my kefir. Will let you know how I go :)

[@meilingskitchen]

@@sor715 Great. Look forward your outcome sharing.😍

[@bryanhauschild4376]

Can you use just whole meal flour?

[@meilingskitchen]

Can. But it will a bit harder. This is a basic sourdough, you can modify and adjust to your prefer flour type. I have other video to add the dry fruits, but require an additional step: lamination, to fold in seeds & dried fruits.

[@yoya4766]

Simple? I don't think so. Laborious and time consuming more like.

[@meilingskitchen]

I was comparing with other sourdough recipes which require more complicated technique like Autolyse, lamination, complicated scoring. This recipe more easy. Yes, baking artisan sourdough is time consuming. Because of the need of to build the dough strength, culture the starter. My recipe just stretch & fold and coil fold which is more easy compared to other complicated techniques. Artisan Sourdough baking is not fast as yeast bread, the sourdough fermentation need take longer time. And long fermentation sourdough can be benefited that more easy to digest because the good bacteria breakdown the Gluten.