Two sourdough posts in a row! But this one brings back the subject to its most classic use: a rustic bread made less rustic with a razor blade and a ton of fun. Here is my baby, all dressed up for party!
CLASSIC SOURDOUGH BREAD
(adapted from Anna Gabur)
for the levain:
120g water
40g starter
40g whole-wheat flour
80g all-purpose white flour
for the final dough:
Half of the levain above (about 140g)
375g water
50g spelt flour
150g whole-wheat flour
300g bread flour
10g salt dissolved in 15g water
Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.
When you are ready to make the final dough, dissolve half the prepared levain in water (375g), then add all flours. Save the remaining levain in the fridge for later. Mix well with your hands until a shaggy dough forms. Leave it at room temperature for 30 minutes.
Add the salt dissolved in the remaining water, and incorporate by folding repeatedly the dough over itself. Now let the dough ferment for a total of 4 hours, folding a few times every 40 minutes. You don’t have to be precise, but allow the full four hours fermentation to take place.
Shape as a round ball and place inside a banetton covered with a cloth and lightly floured. Keep it in the fridge overnight, from 8 to 12 hours.
Next morning, heat the oven to 450F.
Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand. Score the guiding lines according to the desired pattern, use a razor blade to slash the dough with firm, short slashes.
Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. Cool completely over a rack before slicing.
ENJOY!
to print the recipe, click here
Comments: I love a rustic sourdough that is left untouched, opens up in the oven according to its own desire, or one that gets a very basic crisscrossed slash at the top to get things started. But I must admit it’s nice to work a little magic on the crust. However, my previous attempts failed to match my expectations. In other words, I had issues to transfer to the razor blade the image I had in my mind for the baked loaf.
A couple of weeks ago I found an online course taught by a gorgeous woman named Anna Gabur on artistic bread slicing. I asked myself, do I really need this? Not sure what happened, but before I could give an honest answer to that question, my paypal account was activated and the online class was playing on my screen. Very odd. Must be a computer virus or something. At any rate, I am very glad this odd phenomenon happened, because I loved the class, learned a lot and was very pleased with the results of my very first attempt. I followed her design very closely, but maybe at some point I’ll feel confident to come up with my own creations (fingers crossed).
Between you and me, I can hardly believe this bread came out of our own oven… I was in total awe when I opened the lid and saw the oven spring, the pattern, the crust starting to get golden. A real baker’s thrill…
I highly recommend that you get Anna’s course if you are passionate about bread baking. You don’t need to make a sourdough, any bread formula will work, as long as it’s not very high in hydration. You need some structure to be able to slash it, so high-hydration formulas won’t work as well. Also, it helps a lot if the bread gets its final fermentation in the fridge, so that its surface is tight and easier to slash. My loaf went straight from fridge to pre-heated oven, it took me less than 10 minutes to finish the slashing, and I bet most people can do it much faster. You’ll need a regular razor blade that you will hold between two fingers, not using a lame holder. And, according to Anna, one blade should last you for about 5 loaves. It needs to be truly sharp. She makes it seem so easy, it is a pleasure to watch her in real-time making a very elaborate design on the loaf. You can also marvel at all her photos on Instagram.
The bread had excellent taste and crust, the crumb was not super open, but that was expected from a bread with a lower hydration level.
Anna has quite a few articles about bread baking written on her blog, like this one that goes over basics of artistic slashing, and this one that shares her favorite bread formula. If you’d like to sign up for her online tutorial, follow this link. She lives in Moldova, and often has to adapt her bread baking for the types of flour she can find. I often get a bit upset with “trendy” bread cookbooks that insist you must obtain the flour that was milled 4 days ago under a full moon, otherwise don’t bother making the recipe. All you truly need is flour, water, a bit of yeast, a touch of salt, and the right amount of passion… Anna’s masterpieces prove this point!
ONE YEAR AGO: Lolita Joins the Bewitching Kitchen
TWO YEARS AGO: Cashew Cream Sauce
THREE YEARS AGO: Blood Orange Margaritas
FOUR YEARS AGO: Smoked Salmon Appetizer
FIVE YEARS AGO: Clementine Cake
SIX YEARS AGO: Springtime Spinach Risotto
SEVEN YEARS AGO: The end of green bean cruelty
EIGHT YEARS AGO: Torta di Limone e Mandorle
Omg Sally! That’s gorgeous!
I’m so terrible at slashing. I finally got a lame, but I’m still not great. This wonder you created is amazing!
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thank you! So glad you liked it… I was thrilled when I took it out of the oven.. thrilled!
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It’s so beautiful! The most gorgeous loaf EVER!!! 😘😘😘
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Coming from YOU, it’s a huge compliment…. thank you!
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😍😘
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That is a thing of beauty for sure!
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turned out better than I expected for a first time!
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Stunning, Sally!! I think I’ve seen her courses on insta. Beautiful stuff! 🙂
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she is a pro!
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Ah yes, I knew I’d seen her name before. All her pics are here if you’re interested! https://www.instagram.com/breadjourney/
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Thanks, Celia.. I will include that in the post
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Truly beautiful, Sally. I’ve just been on something of a sourdough bread-making marathon, having revived my near-dead starter (poor thing – my fault entirely!). Granted mine are more rustic than your stunning work of art, but I really must get into that level of fab scoring.
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I should probably re-name my starter from Dan to Phoenix, as I often bring it back from the ashes.. 😉
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Now that is just way too pretty to eat! Well, no I would eat that, lol!
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I know what you mean, it might seem too beautiful to eat, but we had no problem wolfing some of it down – a lot is in the freezer, though…
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Oh those computer viruses!!! They sure love paypal!
This bread is amazing! I’d be freaking out worried that my bread would go flat while I’m doing all of these little cuts! Beautiful work Sally.
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I think slicing it straight from the fridge helps a lot – definitely the dough is more dormant and won’t collapse – I was surprised by how much oven spring it had, considering the shock of temperature it was subjected to
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Looks too yummy 🙂
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It was very tasty, I like this combination of flours…
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You have become such an accomplished baker! WELL DONE!
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oh, you are the greatest! you know, flattery will take you anywhere with me! 😉
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I’m a subscriber to Bewitching Kitchen and rarely comment, but avidly follow your baking experiments and adventures. I especially adore the macarons and the bread, especially this loaf – oh wow!! I wondered if you and your followers might also enjoy seeing @lokokitchen’s artistic pie crusts on Instagram. https://www.instagram.com/lokokitchen/?hl=en
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WOW!!!!! thanks so much for the link! Talk about talent… I feel absolutely inadequate but love to see them and dream
thank you for posting, and glad you enjoy my macarons and bread – as you know, I am slightly obsessed with macs… got one more post in the near future… stay tuned!
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Wow, that is some amazing looking bread – so beautiful. Looks like the course was definitely worth it.
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It was… it helps a lot when you can see someone actually DOING it… for me, at least. I am pretty visual when it comes to this type of learning
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Sally The Slasher — I remember when you were lamenting that you just weren’t aggressive and confident enough with your slashing. This is so, so excellent.
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definitely better The Slasher than the Slacker! 😉
I’ll take that anytime!
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