How Artisan Sourdough Is Made in a Filipino Bakehouse

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Mix 1.2 kilos of active sourdough starter into the dough that has been mixed at 6:00 a.m. and undergone autolyse for about 2 hours.

Hand mix the starter into the dough until well combined, ensuring no wet spots remain.

Bulk ferment the dough for about 3 hours, performing a series of stretch and folds during this time.

After bulk fermentation, turn the dough out onto the table for shaping.

Shape the dough gently to maintain the air incorporated during fermentation.

Place the shaped dough into proofing baskets (banetons) for cold proofing.

Allow the dough to proof overnight before baking the next day.

Score the top of the dough with a razor blade before placing it in the oven for baking.

Cooking Techniques

Equipment Needed

Dietary

Allergens