Wrapped sourdough bread

I sometimes start from an idea and launch myself in bread experiments. 
When doing the Pane Incamiciato it crossed my mind to make the wrap dough separately and with something that I have always at hand: discarded sourdough. I ran few tests and I understood the advantages and disadvantages of using it in the dough for a wrap. While for this kind of wrap it was tricky, for other types od bread decorations it might work great. The testing of this idea is far from being finished. As long as you know what to expect. you also know how to use it to your advantage.
I am very much aware that these loaves are not perfect, but they are still wonderful loaves. Every experiment comes with a bunch of lessons learned that are so valuable in my baking experience.

I filmed the entire bread experiment and I can present it to you now in this video, with all the issues encountered and all the lessons I've leant:


Main dough (73% hydration) :

  • 250g sourdough starter at 100% hydration
  • 750g organic wheat flour (T85), called demi-gris in French
  • 75g rye flour
  • 75g whole wheat flour (T110)
  • 625g water
  • 20g salt
Wrap dough (60% hydration):
  • 300g discarded sourdough (100% hydration)
  • 80g all purpose flour
  • 20g cocoa powder


  1. [Day 1, Friday, 23:30] Scaling. Start by measuring the ingredients for both the main and wrap dough. 
  2. Immediately after,  Mix water + flours + salt. Mix all ingredients for the main dough except the starter just until well combined. Do not knead at this stage, just ensure there is no unincorporated dry flour resting in the bowl and that's it. I used water at room temperature. I use a bread proofer set at 28ºC. Without one, find a warm spot in your house. Can be your oven with only the light on. Then, you'll just need to cover the bowl with a lid to avoid the dough to dry at its surface. Let the dough for the saltolyse phase overnight.
  3. [Day 2, Saturday, 8:00] Sourdough starter. Add the starter over the dough and knead for 10 minutes with a standing mixer at the slowest speed. If you do not have one, knead by hand. Then, leave the dough to relax for 1 hour.
    Prepare also the wrap dough. this is stiff dough and needs to be mixed by hand. Use a rolling pin and stretch it. Roll it and put it in a bowl covered with a lid. Leave this dough untouched until the shaping phase.
  4. [Day 2, Saturday, 9:00] Divide and Stretch and Fold. Take the dough out of the bowl, put it on the slightly wet table board and divide it in 2. Stretch and fold each piece on the board and place them in squared glass bowls. Let them sit covered for 45 minutes.
  5. [Day 2, Saturday, 9:45] Lamination. Take each piece out of the bowl and do the lamination. Let the dough rest covered for 45 minutes. 
  6. [Day 2, Saturday, 10:30] Coil fold 1. Start now a set of 4 coil folds performed straight in the bowls. Do the first coil fold set in each glass bowl and let them sit for 45 minutes covered.
  7. [Day 2, Saturday, 11:15] Coil fold 2.  Do a second set of coil folds in the glass bowls and let them sit for 45 minutes covered
  8. [Day 2, Saturday, 12:00] Coil fold 3. Do a third set of coil folds for each dough and let them sit for 45 minutes covered.
  9. [Day 2, Saturday, 12:45] Coil fold 4. Do the fourth set of coil folds for each dough and let them sit for 45 minutes covered.
  10. [Day 2, Saturday, 13:30] Divide in 2 the cocoa dough and stretch in a round circle large enough to cover the main dough. Lay the stretch dough in a round banneton.
    Shape the main dough on the lightly floured board. Place the dough face down over the cocoa wrap dough. Repeat the process for the second piece of dough. Let the covered bannetons still rest for 30 minutes before placing them in the fridge overnight. This timing doesn't have to be exact. They can stay in the fridge until you are ready to bake during the next day.
  11. [Day 3, Sunday, 9:00] Score. Before scoring, you need to preheat the baking stone and a steaming system inside.
    Take the dough out from the fridge and reverse the banneton on baking paper. Decorate the top if you like but score the dough deep enough to cut the wrapped dough. Here you'll have to be quick as the wrap dough tears while the main dough relaxes. Immediately after, slide the loaves on the baking stone. Then create steam in the first part of the bake.
  12. Bake in the preheated oven at 240ºC for 20 minutes. After these 20 minutes, remove the lid and continue to bake at a reduced temperature of 220ºC for 30 minutes. 
  13. [Day 3, Sunday, 9:50] Cool. The bread needs to cool for at least 2 hours until it reaches room temperature. The cooking process continues slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early. If you can, of course...
  14. [Day 3, Sunday, 11:50] Cut. Now is the big moment to enjoy a slice of bread... or more...

These are the loaves from another test of the same recipe:


Post a Comment