Chef Fillip’s Sourbread is a rustic, artisan-style sourdough bread crafted through time, patience, and passion. Known for its deep, tangy flavor, open crumb, and irresistibly crisp crust, this bread represents the purest form of traditional baking. Chef Fillip’s signature technique focuses on natural fermentation, minimal ingredients, and careful temperature control — resulting in a loaf that is both hearty and refined.
Chef Fillip’s Sourbread:
This bread captures the essence of old-world craftsmanship in every bite. With its golden-brown crust, chewy interior, and perfectly balanced sourness, Chef Fillip’s Sourbread is more than just bread — it’s a masterpiece of fermentation and flavor. Whether you’re a beginner or a seasoned baker, this recipe will help you create bakery-quality sourdough right in your own kitchen.
History:
Sourbread, the foundation of modern sourdough, has ancient roots dating back to Egypt over 5,000 years ago. However, Chef Fillip modernized this classic method by refining hydration levels and fermentation timing to enhance flavor while simplifying the process. His goal was to make artisanal-quality sourbread accessible to home bakers without complicated equipment. Over time, Chef Fillip’s technique became a favorite among chefs and enthusiasts who appreciated its balance of simplicity and sophistication.
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Chef Fillip’s Sourbread
Ingredients
- 500 g (4 cups) bread flour (or mix of bread + whole wheat flour)
- 350 g (1 ½ cups) room-temperature water
- 100 g (½ cup) active sourdough starter (fed and bubbly)
- 10 g (2 tsp) fine sea saltRice flour or cornmeal for dusting
Instructions
- Activate the starter: Feed your sourdough starter 4–6 hours before mixing. It should double in size and become bubbly.
- Mix: In a large bowl, combine water and starter. Add flour and salt, then mix with a spoon or hands until a rough dough forms.
- Rest (Autolyse): Cover the dough and let it rest for 30 minutes. This allows the flour to hydrate.
- Fold: Over the next 2 hours, stretch and fold the dough every 30 minutes. This strengthens gluten without kneading.
- Bulk Fermentation: Let the dough rise at room temperature (about 4–6 hours) until doubled and puffy.
Notes
- Chef Fillip recommends using filtered or spring water for the best fermentation results.
- A long cold proof enhances the tangy flavor and improves crust structure.
- Always let the bread rest before cutting — the crumb sets as it cools.
- Store at room temperature wrapped in a linen towel for a crisp crust.
- Leftover sourbread makes excellent croutons or grilled sandwiches.
Tips for Chef Fillip’s:
- Maintain your sourdough starter — it’s the heart of the bread.
- Control temperature: cooler fermentation gives milder flavor; warmer gives tangier notes.
- For a lighter crumb, increase hydration slightly (add 10–20 g more water).
- Bake with steam or in a Dutch oven for professional results.
- Slice only when completely cool to avoid a gummy texture.
FAQ’s for Sourbread:
Q: What makes Chef Fillip’s Sourbread different from regular sourdough?
Chef Fillip’s method emphasizes flavor balance and texture — tangy but not too sour, with a crisp yet tender crust achieved through precise fermentation timing.
Q: Can I use all-purpose flour?
Yes, but bread flour provides a better rise and stronger gluten structure.
Q: How do I know my dough is ready to bake?
It should pass the “poke test” — a light poke springs back slowly, leaving a slight indentation.
Q: Can I add seeds or herbs?
Absolutely! Try sesame, flax, or rosemary for extra flavor and crunch.
Q: How do I store it?
Store at room temperature for 2–3 days or freeze slices for long-term freshness.
Conclusion:
Chef Fillip’s Sourbread stands as a tribute to the art of fermentation and the beauty of simplicity. With its rich aroma, golden crust, and perfectly chewy crumb, this bread transforms humble ingredients into a gourmet experience. Every loaf reflects Chef Fillip’s philosophy — patience, precision, and passion lead to perfection. Once you bake it, you’ll understand why it’s called “Better Than Bakery” sourbread.