Basic Sourdough Bread By Chef Abigail Onyango
Try it at home with our Chef Delight Recipe “Sourdough Bread” brought to you by Chef Abigail Onyango and sponsored by Chefs Delight Awards
INGREDIENTS
- 285g Water
- 10g honey or maple syrup
- 130g active sourdough starter(100% white flour)
- 390g strong white flour
- 30g spelled/rye flour
- 130g sea salt
METHOD OF PREPARATION
- Whisk water and starter until well combined. Cover and leave to autolyze for 90 minutes. Then sprinkle the salt all over the dough and pinch up to incorporate before doing a set of stretches and folds cover and leave to rest for thirty minutes.
- Shape by lamination. place in a floured banneton and rest at room temperature for 80 minutes before covering and placing on the fridge to ferment further for 12 hours. (cold retard).
- After 12 hours, preheat your Dutch oven with your oven for one hour.
- Turn your dough onto baking paper and score as preferred. Bake in the Dutch oven with the lid on for 30min (With an ice cube to create steam) and 15min with the lid off with a reduced oven temperature of 240 degrees Celsius.
- Wait for it to cool down then slice using a sharp bread knife.
Meet Chef Abigail Onyango (Founder of Abbiestreats)
Chef Abigail is a seasoned professional with five years of experience serving as head chef in various institutions. She has extensive training in catering and accommodation management, as well as kitchen management. Known for her expertise in sourdough bread baking, gluten-free baking, consultancy, training, brewing Kambucha, pickling, and sauerkraut, Chef Abigail is now the founder and chief chef of Abbiestreats.
During the COVID-19 pandemic, Chef Abigail discovered her passion for sourdough bread making. Sourdough bread, also known as Levain, is a fermented dough filled with natural, wild yeast and a bacteria called lactobacilli, which serves as the bread’s leavening agent. This bread-making technique dates back over 5,000 years when flour mixed with water was left to ferment and used as a leavening agent in place of yeast.
Chef Abigail’s sourdough bread has become a hallmark of her culinary expertise. She continues to explore the latest trends in baking and food preparation to provide her clients with unique and delicious dishes. Whether you’re looking for gluten-free options or want to learn how to brew Kambucha, Chef Abigail’s consultancy and training services can help you master the art of cooking and baking.
A Chefs Delight Awards Nominated Chef
If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527
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