De cero a panadero profesional: el secreto para hacer pan de masa madre con harina de supermercado

3 min read 11 months ago
Published on Aug 20, 2024 This response is partially generated with the help of AI. It may contain inaccuracies.

Introduction

Making sourdough bread at home can be easy and rewarding, especially when utilizing supermarket flour. This tutorial will guide you through the process of creating delicious sourdough bread using different hydration levels. We will explore three types of hydration, which will help you understand how to adjust your recipe for the desired texture and flavor.

Step 1: Gather Your Ingredients

Before you start baking, ensure you have all the necessary ingredients and tools:

  • Ingredients:

    • All-purpose flour (Harina 0000): 550g, 521g, or 496g based on hydration level
    • Water: 330g, 365g, or 396g based on hydration level
    • Sourdough starter (Masa madre): 110g, 104g, or 99g based on hydration level
    • Salt: 10g
  • Tools:

    • Mixing bowl
    • Measuring scale
    • Dough scraper
    • Proofing basket or bowl
    • Oven

Step 2: Prepare the Dough

Choose your hydration level and follow the corresponding amounts for each ingredient:

  1. 60% Hydration:

    • 550g flour
    • 330g water
    • 110g sourdough starter
    • 10g salt
  2. 70% Hydration:

    • 521g flour
    • 365g water
    • 104g sourdough starter
    • 10g salt
  3. 80% Hydration:

    • 496g flour
    • 396g water
    • 99g sourdough starter
    • 10g salt

Mixing Process

  • In a mixing bowl, combine the flour and water and mix until no dry flour remains.
  • Let the mixture rest for 30 minutes (this is called autolysis).
  • After resting, add the sourdough starter and salt, and mix until well incorporated.

Step 3: Knead the Dough

  • Turn the dough onto a lightly floured surface.
  • Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
  • Alternatively, you can use the stretch-and-fold method every 30 minutes for 2-3 hours to develop gluten.

Step 4: Bulk Fermentation

  • Place the dough in a lightly greased bowl and cover it with a damp cloth.
  • Let it ferment at room temperature for 4-6 hours or until it has doubled in size.

Step 5: Shape the Dough

  • Once the dough has risen, turn it out onto a floured surface.
  • Gently press it to release gas and divide it if making multiple loaves.
  • Shape the dough into a round or oval loaf, depending on your preference.

Step 6: Final Proof

  • Place the shaped dough into a proofing basket or bowl lined with a floured cloth.
  • Cover it and let it proof for 1-2 hours at room temperature or in the refrigerator overnight for a slower rise.

Step 7: Preheat the Oven

  • Preheat your oven to 230°C (450°F) about 30 minutes before baking.
  • Place a Dutch oven or baking stone inside to heat up.

Step 8: Bake the Bread

  1. Carefully transfer the dough onto parchment paper.
  2. Score the top of the dough with a sharp knife or razor blade.
  3. Place the dough into the preheated Dutch oven or on the baking stone.
  4. Bake for 30 minutes with the lid on (if using a Dutch oven) and then remove the lid to bake for an additional 15-20 minutes until golden brown.

Conclusion

You have now learned how to make sourdough bread using supermarket flour with varying hydration levels. Experiment with the different hydration percentages to find the texture and flavor you love best. Enjoy your homemade bread, and consider exploring more recipes and techniques to further enhance your baking skills!