Chef Filip's Sourbread

Day 1-3: Starter Cultivation: In a clean container, combine 1 1/4 cups all-purpose flour, 1 1/2 cups water, 1/2 teaspoon malt powder, and 1/2 teaspoon honey. Mix thoroughly, cover, and let it rest at room temperature for 24 hours. Repeat this process for the next two days. (Incubation: 24 hours per day)

Day 4-5: Starter Enrichment: On day four, feed the starter with 7 1/2 cups of bread flour, 4 1/4 cups of water, and 2 teaspoons of malt powder. Mix until well combined, cover, and allow it to sit at room temperature for 24 hours. On day five, repeat this feeding process, but after a 5-hour rest at room temperature, refrigerate the starter. (Fermentation: Day 4 - 24 hours, Day 5 - 5 hours + refrigeration)

Bread Making: Dough Preparation: In a large bowl or the bowl of a stand mixer, combine 2 1/2 cups of the prepared starter, 5 1/8 cups of bread flour, 1 1/2 cups of water, 1/4 cup of gluten, 2 teaspoons of malt powder, and 4 teaspoons of salt. Mix until a uniform dough forms. (Mixing: 15-20 minutes)

Kneading: Turn the dough onto a lightly floured surface and knead until it becomes elastic and smooth. This should take about 15 minutes by hand or 9 minutes using an electric mixer. The dough should pass the windowpane test. (Kneading: 9-15 minutes)

First Rest: Cover the dough with a clean towel and let it rest for 30 minutes. (Resting: 30 minutes)

Shaping: Divide the dough into two equal portions and shape them into rounds. Cover and let them rest for 1 hour. (Resting: 1 hour)

Final Rise: Grease the baking pans of your choice. Shape the dough into your desired form – loaves, baguettes, or boules – and place them in the prepared pans. Allow the loaves to rise until they have doubled in size, spritzing them with water occasionally to prevent drying. (Rising: 1-2 hours, depending on room temperature)

Baking: Preheat your oven to 475 degrees F (240 degrees C). Generously spray the loaves with water. Bake for approximately 45 minutes, or until the loaves produce a hollow sound when tapped on the bottom. If the loaves begin to brown too quickly after 20 minutes, reduce the oven temperature to 425 degrees F (220 degrees C). (Baking: 45 minutes)

Cooling: Once baked, transfer the loaves to a wire rack to cool completely before slicing and serving. (Cooling: 1-2 hours)