Wolf & Fin

Sourdough Bread With the Anova Precision Oven - Test 4

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

Overview

Sourdough bread is a very special treat for us. We are constantly tweaking our recipe and improving our processes to achieve the most delicious flavor, crunchy crust, and perfect crumb. This post is simply taking our recipe and tweaking the technique to see where we can make improvements.

For this loaf we played around with fermentation temperature and time. We used the Anova Precision Oven to ferment the dough. Once the dough was kneaded and ready for bulk fermentation, we pre heated the oven.

Step 1 - Pre Heat

Heating Elements: Bottom
Sous Vide Mode: Off
Temperature: 77 °F
Steam: Off

Place the bowl with the sourdough inside to ferment.

Step 2 - Bulk Fermentation

Heating Elements: Bottom
Sous Vide Mode: Off
Temperature: 77 °F
Steam: Off
Time: 2 Hours

We followed our usual process of folding the dough every 30 minutes. At first the dough was very shaggy, but it started to develop gluten strength with each fold. At the end of the fermentation, the dough was more smooth, strong and bubbly.

After the fermentation process was completed we followed our usual steps from the recipe mentioned above. The sourdough had an amazing flavor and a good looking crumb.

Preparation

In a large mixing bowl, add the bread flour and water. Mix the dough until the flour and water is combined. Cover the dough and let it rest for 30 minutes. This phase of bread making is known as autolyse. During this stage, the dough begins to develop the gluten necessary for a Sourdough bread.

Next add the starter and salt. Continue to mix the dough until incorporated. Transfer the dough to a large container. Ferment the dough at room temperature for a couple of hours. While the dough is fermenting, fold the dough 3 times every 30 minutes. You will want to fold the dough by stretching it from each of the four sides. This stretching of the dough helps it to develop the gluten and increase the strength of the dough.

After the fermentation process is complete, transfer the dough onto a lightly floured surface. Divide the dough into two pieces. Pre-shape each piece of dough into a ball and flour the top lightly. Cover with a kitchen towel and let it rest for another 30 minutes.

Shape the dough into batards (fancy word for oval shape) and place them seam-side-up in a floured banneton. We use rice flour in our bannetons to prevent the dough from sticking. Cover with a kitchen towel and let it proof at room temperature for 3 hours. After that place your dough into the refrigerator until ready to bake.

These are the settings we used to bake our sourdough bread with the Anova Precision Oven.

Step 3 - Pre Heat

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

Just prior to baking turn the proofed loaf onto a piece of parchment paper. Slash the loaf with a sharp knife or a razor blade. Place immediately into the preheated oven and bake with 100% steam for 20 minutes.

Step 4 - Bake With Steam

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

It's entertaining to watch the dough rise inside the oven.

After baking 20 minutes with 100% stream reconfigure your oven to turn the steam off and lower the heat to 400 °F. Continue baking for another 10 minutes.

Step 5 - Bake Without Steam

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

When the sourdough bread is done remove the loaf from the oven and let it cool on a wire rack.

Serve and enjoy!

Parings

A glass of Chardonnay or Pinot Noir will pair excellent with a slice of sourdough bread.

Nutrition

One slice of sourdough bread is about 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.