Bim’s Sourdough Bread

If you want to achieve big open crumbs with lower hydration and easy to handle and sustainable for beginners to try

Bim’s 65% hydration Sourdough
500 g. Bread flour
325 g. Water
100 g. Sourdough starter
10 g. Salt

Mix everything followed 2 sets of Slap and fold (15 minutes apart) rest 30 minutes

Coil Fold rest 30 minutes
Coil fold rest 30 minutes
Lamination rest 30 minutes
Coil fold rest 3 hours at 25 degree Celsius

Pre shape and rest 30 minutes then final shape and put in Banneton basket put on counter to proof 2 hours

Preheat oven 250 degrees Celsius for 30 minutes, score and bake with steam for 5 minutes then second score the bread, continue baking for 25 minutes with steams and reduce the temperature down to 220 degrees Celsius and bake for 30 minutes without steam.

Enjoy baking 🥰 Bim

Sourdough mix fruits inclusion

65% hydration Sourdough for beginners with mix raisin
500 g. Bread flour
325 g. Water
100 g. Sourdough starter
10 g. Salt

Mix everything followed 2 sets of Slap and fold (15 minutes apart) rest 30 minutes

Coil Fold rest 30 minutes
Coil fold rest 30 minutes
Lamination rest 30 minutes (add inclusion)
Coil fold rest 3 hours at 25 degree Celsius

Pre shape and rest 30 minutes then final shape and put in Banneton basket put on counter to proof 2 hours

Preheat oven 250 degrees Celsius for 30 minutes, score and bake with steam for 5 minutes then second score the bread, continue baking for 25 minutes with steams and reduce the temperature down to 220 degrees Celsius and bake for 30 minutes without steam.

Enjoy baking 🥰 Bim

Sourdough Panettone with mandarin paste, I don’t get the big open crumbs but the flavor is so amazing.
Recipe

First you need to make stiff starter
Recipe for stiff starter

30 g. Active Sourdough starter
30 g. Water
60 g. Bred flour
Mix everything well and leave on room temperature for 8 hours

After 8 hours make a refreshment
30 g. Stiff start
30 g. Water
60 g. Bread flour
Mix well and leave in room temperature for 8 hours

Keep doing it for 6 times it will take 2 days with total 6 refreshment every 8 hours

You can make this according to this schedule
06:00 am
02:00 pm
09:00 pm

After two days you will have a lot of discard left you can use that to make my discard recipe like Sourdough Savory scones, Sourdough gnocchi or sourdough pasta or sourdough flaky pastry for lemon meringue pie because you have so many leftover white eggs and lemon juice from eggs white

After you get stiff starter then make Lievito Madre

First refreshment
30 g. Stiff starter (Use all stiff starter you have made)
30 g. Water
60 g. Bread flour
Mixing well can use stand mixer or knead by hand and use rolling pin for 6 times to roll out into long strips then finally roll into tight roll dough and put into bowl of water bath for 4 hours and drain out the water, squeeze out all liquid for next refreshment

Second refreshments
120 g. Use all Lievito Madre
50 g. Water
100 bread flour
Mix well and repeat the same process of first refreshment proof for 4 hours in the bath

Third refreshment (final refreshment before mixing the first dough)
270 g. All Lievito Madre
80 g. Water
160 g. Bread flour
Repeat the same process and proof in the bath another 4 hours, drain out the water well and use only 150 g. Of Lievito Madre for the first dough, the rest you can refresh again this time after roll it into rolling ball put it into plastic wrap and wrap again with cotton fabric and tight with string and keep it in the freezer for next use

First Dough
600 g. Bread Flour
300 g. Water
165 g. Sugar
150 g. Lievito Madre
180 g. Butter at room temperature
150 grams or about 9 egg yolks.

Second Dough
150 g. Bread Flour
260 g. Mandarin paste
100 g. Butter
115 grams or 6 egg yolks
130 g. of sugar) 8 g. Salt
30 g. Honey
335 g. Raisins
155 g. Candied Orange and Lemon Peels
1 vanilla pod

Mandarin Paste
4 small mandarins
110 g. Sugar

Soaked Raisins
335 g. Raisins
240 g. of water

Candied Orange Peels
Peel of 4 oranges
120 g. Water
70 g. Sugar

Candied Lemon Peels
Peel of 4 lemons
120 g. Water
70 g. Sugar

Baking temperature 165 degrees Celsius for 50 minutes.

Sugar grains (as you like) for topping and decorating

Enjoy baking.

😋 Video is in the comments 🥰

This is how to shape Banh Mi
Sourdough Banh Mi Vietnamese sandwiches bread.
Bim's Recipe:
1000 g. Bread flour
500 g, water
100 g. Butter
200 g. Active Starter
60 g. Sugar
20 g. Salt

Mixed starter with warm water, sugar, melted butter until it well combined. Mixed salt in bread bread flour add in wet ingredients and knead the dough until everything is combined well, rest the dough for 30 minutes and knead again again for 10 minutes, rest the dough for fermentation about 3 hours. When it became double in size separate the dough into small balls same size I get 10 balls from my recipe. Rest the dough in the tray the making Banh Mi shape (similar to baguette small shape) put on the tray with baking sheet underneath it easy when baking to prevent the buns stick on the tray. When it became double in size then preheat oven at 190’ for 30 minutes. Bake Banh Mi with water tray for 30 minutes and spray water to create steam in the beginning the remove the tray out 10 minutes before finish baking. When taking the bread out brush with melted butter to make the bread moist.

Enjoy baking 🥖😋 Bim

This loaf came from my rye starter 💯🤗

Recipe for same-day bake:
500 g bread flour
25 g rye flour
25 g whole wheat flour
110 g rye starter
412 g water (75% hydration)
11 g salt

Method:
• 4 sets of stretch and folds every 30 minutes
• Bulk proof for 1 hour at 25°C
• Pre-shape and rest for 30 minutes
• Final shape and place into banneton basket
• Cold re**rd for 2 hours

Bake at 250°C with steam for 5 minutes, then do a second score and continue baking with steam for another 25 minutes. Lower the temperature to 220°C and bake without steam for 30 minutes until deeply golden and crisp 🥰

The rye starter gave this bread such beautiful flavor, color, and crumb ❤️

Bim’s Sourdough Banh Mi Vietnamese sandwiches bread
Recipe:
1000 g. Bread flour
500 g, water
100 g. Butter
200 g. Active Starter
60 g. Sugar
20 g. Salt

Mixed starter with warm water, sugar, melted butter until it well combined. Mixed salt in bread bread flour add in wet ingredients and knead the dough until everything is combined well, rest the dough for 30 minutes and knead again again for 10 minutes, rest the dough for fermentation about 3 hours. When it became double in size separate the dough into small balls same size I get 10 balls from my recipe. Rest the dough in the tray the making Banh Mi shape (similar to baguette small shape) put on the tray with baking sheet underneath it easy when baking to prevent the buns stick on the tray. When it became double in size then preheat oven at 190’ for 30 minutes. Bake Banh Mi with water tray for 30 minutes and spray water to create steam in the beginning the remove the tray out 10 minutes before finish baking. When taking the bread out brush with melted butter to make the bread moist.

Ps. If you make my recipe please send me the picture of your Banh Mi to me in the comments 🤗. This will help to support me to create more recipes for you all.

Enjoy baking 🥖😋 Bim