Wolf & Fin

Sourdough Bread With the Anova Precision Oven - Test 2

Ingredients

Amount	Ingredient	Calories	Link
1000 grams	Bread Flour	3640
662 grams	Water	0	Use Fresh Water!
250 grams	Sourdough Starter	448	Homemade Is Best!
20 grams	Kosher Salt	0

Preparation

Since the Anova Precision Oven is new to us, we will spend the next few months tweaking our recipes and cook settings to find that perfect sweet spot to make what we believe is the best sourdough bread possible. This post is simply that, taking our sourdough recipe and tweaking the technique to see where we can make improvements.

For this loaf we played around with the amount of time given to proof the dough. An increase in proofing time (2 hours) allow for a better oven rise.

Step 1 - Pre Heat

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: 100%

Step 2 - Bake With Steam

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: 100%
Time: 20 Minutes

The 100% steam phase is complete.

Step 3 - Bake Without Steam

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 400 °F
Steam: Off
Time: 10 Minutes

Bake is complete, time to remove from the oven and cool on a wire rack.

Parings

With a plate of soft cheese, a Syrah or Cabernet Sauvignon is a delightful treat.

Nutrition

1 slice is roughly equal to 185 calories.

Recommended Serving Size: 1 slice (Approximately 185 cal.)
Total Servings: Approximately 12

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.