Chef Fillip’s Sourbread
Chef Fillip’s Sourbread is a naturally fermented, artisan-style loaf.It features a crisp crust, tender crumb, and rich, tangy flavor.The slow fermentation process brings depth, aroma, and perfect texture.Simple, timeless, and bakery-quality — made right at home.
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.