Recipe Bake Ingredients Steps

Challenger KIS Sourdough

Learn to bake Jim Challenger's homemade KIS (Keep it Simple) Sourdough Bread using this easy-to-follow recipe
In this recipe and the accompanying video, Jim provides guidance at every step; helpful for bakers of all levels, and especially for bakers who are new to sourdough. You’ll also learn more about the importance of temperature, shaping and folding techniques, low hydration dough, along with tips for scoring and baking. Once the bake is done, you’ll evaluate your sourdough loaf for oven spring, bloom, color, score, crispness, blisters, crumb, and finally.. flavor! Watch the video for the big reveal at the end.  
 
Original recipe: https://challengerbreadware.com/bread-recipes/kis-sourdough-bread-recipe/
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Author: Jim Challenger
2x (739g)
66%
5 hrs 30 mins
Loaves
Hydration
Starter Peaks
Day 1 @ 8:00 AM
23 hrs
Day 2 @ 8:02 PM
Start
Cold Proof
Ready
Change Start Bake Stop Bake
Ingredient
Baker's Pct
Levain
This is a 50/50 mix of water and flour
20%
Bread flour
100%
Water
62%
Salt
2.2%
When
Step
Duration
Levain
5h
  1. Make the Levain
  1. Mix flour, water and starter (or levain).
A suggested mix is 33g of starter with 80g of flour and 80g of water which will allow enough levain for the recipe with enough left over to continue your starter.
Autolyse
5m
  1. Hydrate / Autolyse
  1. Measure all your ingredients into separate bowls.
  2. Add the 160g of starter and 500g of water to the bowl of your mixer.
  3. Mix on a medium speed until incorporated.
  4. Add the 800g of flour. Mix on low speed until you don’t see any more dried bits of flour.
  5. Sprinkle the 18g of salt on top of your dough.
30m
  1. Rest your dough
  1. Cover with a towel for 30 minutes.
Mix
15m
  1. Mix the ingredients
  1. Mix on low speed for 5 minutes.
  2. Mix on medium-high speed for 3 minutes.
  3. Let the dough rest for 5 minutes and pull a gluten window.
  4. Remove the dough and place in an 8”x8” Pyrex dish.
  5. Cover with a plastic cover.
Bulk Fermentation
30m
  1. Initial Bulk Fermentation Period
  1. Leave to begin the fermentation process.
5m
  1. Coil folds
  1. After 30 minutes, coil fold your dough:
  2. First, wet your hands and shake off the excess.
  3. Pull the dough up with two fingers, stretch and fold under.
  4. Rotate 180° and coil fold again.
  5. Rotate 90° and coil fold.
  6. Rotate 180° and coil fold.
  7. Cover with a plastic cover.
4.5h
  1. Final Bulk Fermentation Period
  1. Cover it and let it ferment.
Pre-Shape
10m
  1. Pre-shape loaves
  1. Loosen the edge of the dough with a wet spatula or plastic dough scraper.
  2. Turn your dish over and let the dough slowly come out.
  3. If it doesn’t come out easily, just loosen it a bit more.
  4. Pre-shape your dough into a nice round ball.
15m
  1. Bench rest
  1. Cover your ball of dough with a damp cloth and wait 15 minutes.
Final Shape
5m
  1. Final Shape
  1. Shape your dough into your desired shape and place it gently in a linen-lined banneton.
15m
  1. Room Temperature Proof
  1. Cover with a plastic cover and let it rest for 15 minutes at room temperature.
Cold Proof
22h
  1. Retard dough
  1. Place your covered banneton in your refrigerator for 12-15 hours.
The best temperature for your refrigerator is 39°F/4°C
Bake
1h
  1. Preheat oven
  1. Preheat your oven and Challenger Bread Pan at 500°F/260°C for one hour.
5m
  1. Score and bake
  1. Take your banneton out of the fridge.
  2. Put an ice cube in a small bowl.
  3. Take your pan out of the oven and remove its cover.
  4. Carefully turn your dough into the base of the pan.
  5. Score your loaf.
  6. Slide the ice cube into a corner of the pan.
  7. Place the cover back on and return your pan to the oven.
  8. Turn your oven down to 435°F/224°C.
15m
  1. Initial bake with cover on
  1. Bake in your Challenger Bread Pan at 224°C/435°F with the cover on for an initial 15 minutes.
2m
  1. Remove the cover
  1. After 15 minutes, take your Challenger Pan out of the oven.
  2. Remove the cover and turn it over.
  3. Place the base on top of the inverted cover and return both to the oven.
30m
  1. Final bake
  1. Bake for another 30 minutes.
Enjoy
30m
  1. Take out and rest before eating
  1. After another 30 minutes, remove your loaf from the oven and place on a wire rack.
  2. Wait 30 minutes and cut yourself a slice.
0m
  1. Eat!
  1. Slather it with butter.
  2. Sprinkle with crunchy salt and enjoy!
Let Jim know how it worked for you at https://challengerbreadware.com/contact-us/