Home » Recipes » Food and Wine » Lust Sourdough

Lust Sourdough

Lust Sourdough

Franschhoek chef Jean Pierre Smith’s reputation is on the rise at Lust Bistro and Bakery. Try his Lust Sourdough recipe…

Makes 2 loaves (about 1kg each)

“I’m often asked for this recipe and it’s a pleasure to share it with any person interested in baking. But you need to be somewhat organised before you start.”

Lust Sourdough

Franschhoek chef Jean Pierre Smith’s reputation is on the rise at Lust Bistro and Bakery. Try his Lust Sourdough recipe... Recipes Lust Sourdough European Print This
Serves: 1
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Pre-ferment
  • 160g stoneground, white flour
  • 110ml water
  • 140g wild-yeast starter
  • Final Dough
  • 700ml water
  • 820g stoneground, white-bread flour
  • 50g stoneground, wholemeal flour
  • 50g stoneground, rye flour
  • 50g buckwheat flour, dry-toasted in a pan over low heat.
  • 30g salt

Instructions

  1. To make the pre-ferment, combine all ingredients in a mixing bowl. Cover with cling film and allow it to ferment at room temperature for 2-3 hours. Refrigerate overnight.
  2. For the final dough, remove the pre-ferment from the fridge 30-60 minutes before making the final dough. Add water to the pre-ferment. Combine all flours with the wet mixture. Cover loosely and leave at room temperature for 15-20 minutes. Incorporate salt. Place in lightly oiled bowl, covered, at room temperature and fold the dough back on itself from 4 sides after 1 hour. Repeat this process after two hours. Transfer the dough (gluten now fully developed) to the fridge and fold once again after 2 hours. Allow the dough to ferment in the fridge overnight.
  3. Preheat oven to 220ºC. Turn dough out on lightly floured surface and divide into two, kneading each piece of dough and shaping into a ball. You can now prove your sourdough loaves in floured proving baskets (Brotformen) or on the baking sheet (covered). Once they have doubled in size, transfer to oven (remembering of course to turn out on baking sheet or stone if you used the Brotformen) and bake for 30-35 minutes. Remove from oven and mist with cold water (using a spritzer). Remember that 60 minutes cooling is as much a part of the baking process and as important as all the steps above.

Here are chef JP’s 5 Tips for Successful Breadmaking

More From Country Life

Send this to a friend