🔥 Ultimate Tips to Supercharge Your Sourdough Bread Flavor! 🥖✨

There is nothing like a dark and thick baked crust. It brings so much flavor to the bread that you can't get from anything else. Especially with wheat sourdough bread, you shouldn't do without it! In this video, I show you the best way to add more flavor to your bread! #Recipe : We prepare a levain the evening before we want to bake by combining 80g wheat flour 80g water 10g active sourdough This will ferment over night and ad the next day we put 640g wheat flour 160g khorasan wheat 600g water (if you use a mixer replace some water with ice cubes and leave a bit for later) 170g levain in a mixer and mix for 10 minutes. Than add 16g salt and the remaining water in small portions. Increase the speed of the mixer to max and mix for another 5 minutes until the window pane test passes. Transfer the dough to a greased plastic container and let it ferment for 30 minutes. Then do each 30 minutes one set of coil folds. Lt the dough bulk ferment for about 4 hours then place the dough on your countertop, divide it and shape it to two dough balls. Let it rest for 20 minutes and shape it like in the video. Place them into proofing baskets and let them ferment in your fridge overnight. Preheat your oven at 250°C/482°F for 30-45 minutes. Score the loafs and place them onto a pizza steal. Add steam to the oven and after 10 minutes remove another pizza steal that had been trapped the steam (like seen in the video.) Bake them for another 35-40 minutes at 230°C/446°F until your preferred color. Enjoy! --- 00:00 - Intro 01:41 - Main dough 02:36 - Adding the salt 03:33 - 1st set coil folds 03:54 - 2nd set coil folds 04:13 - 3rd set coil folds 04:29 - 4th set coil folds 04:53 - Pre-shaping 05:54 - Shaping 07:42 - Oven setup 10:08 - Impressions