
Recipe by David Milberg from David BreadHead Bakery
David BreadHead Sourdough Bread
Baked to perfection in the Invoq oven, this sourdough bread recipe by David BreadHead is a must-try for any baking enthusiast. With a crisp, golden crust and a soft, airy crumb, this artisan loaf will elevate your bread-making game.
First of all, prepare your sourdough starter:
- Start by feeding your mother starter so it is active and ready for baking.
- Take 100g of your mother starter, add 100g of wheat flour and 100g of lukewarm water, and mix until it forms a porridge-like consistency.
- Wait 4-6 hours until your starter has doubled or tripled in size. You can do the float test to check if it’s ready. Float test: Take a teaspoon of your starter and place it in a glass of lukewarm water. If it floats, it’s ready to bake. If not, let it sit a bit longer.
Ingredients
Preparation
Baking steps in Invoq oven
Recommended tray
Chef's tips
If using a core probe, aim for 97°C. This ensures the bread is perfectly baked.