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Gochujang Sourdough Bread
Excellent sourdough bread with the salty, tangy, and spicy flavors of Korean food, whole cloves of garlic, and scallions.
Prep Time
40
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Proofing
4
hours
hrs
Total Time
1
day
d
Course:
Dinner, Lunch, Snack
Cuisine:
All, Korean
Keyword:
gochujang, gochujang sourdough bread
Servings:
2
sourdough breads
Calories:
1268
kcal
Author:
Sune Trudslev
Ingredients
468
g
bread flour
117
g
spelt flour
426
g
water
117
g
sourdough starter
fed and grown to its peak
12
g
salt
100
g
gochujang
60
g
scallions
about 3 whole scallions
100
g
garlic cloves
Instructions
Mix dough
To a mixing bowl add:
426g
water,
100g
gochujang, and
13g
salt.
Mix until it’s completely dissolved.
Then mix up:
486g
bread flour, and
117g
whole grain spelt flour. Add it to the gochujang mixture.
Then add
117g
sourdough starter.
Then mix it up with your hands until all the flour has been hydrated. Let it rest for an hour.
Prepare inclusions
While the dough is resting, prepare 100g of peeled garlic gloves and 60g of green onions or scallions.
Chop the green onions finely.
Bulk fermentation
Then it’s time for the first set of stretch and folds. We’ll also mix in the inclusions.
Add about a fourth of the garlic gloves and green onions on top. Then do a stretch and fold.
Then add more garlic and green onions. Do another stretch and fold.
Add about half of what you have left of garlic and green onions. Do yet another stretch and fold.
Add the rest of the garlic and green onions. Do the last stretch and fold.
Then let the dough rest and then do two more sets of stretch and folds.
Put the dough in a bulking container and mark where the top of the dough is with a whiteboard marker.
Then put the dough in a warm place and let it grow by 25%.
Divide and pre-shape
When the dough has grown, it’s time to pre-shape it. Use your bench scraper to shape each dough into a loose ball.
When the doughs have been shaped, let them rest on the kitchen counter for 20 minutes.
Final shape
After the 20 minutes are up, final shape them into batards.
Flour the top of the dough. Flip it over.
Move any cloves on the edges of the dough to the middle. Tease the dough out into a square.
Then fold the bottom up halfway. Fold the right side into the middle.
Fold the left side over. Then fold the top to the middle and tug the edges on the sides.
Then stitch at the top, the middle, and the bottom.
Grab a banneton and spritz it lightly with water. Flour it with rice flour.
Then shape the other dough the same way.
Retard the dough
Put them both in bags and let them rest in the fridge for at least 8 hours and up to 48 hours.
Bake
When ready to bake, heat your oven to 260°C/500°F with a baking steel and a dutch oven inside.
When the oven has been heating for an hour, grab the first dough from the fridge.
Dust the dough with rice flour to help it slide off the peel when put in the oven.
Flip the dough onto the peel and then score the dough using a lame equipped with a razor blade.
Then add the bread to the dutch oven, and put the lid on top.
Bake for 20 minutes. After 20 minutes, remove the lid and reveal the bread.
Bake until the bread is done. In my oven, 25 minutes is appropriate; it might be less or more in your oven. Go for dark on the edges and super crispy.
Bake the other bread the same way.
Video
Nutrition
Serving:
1
sourdough bread
|
Calories:
1268
kcal
|
Carbohydrates:
257
g
|
Protein:
42
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
2367
mg
|
Fiber:
16
g
|
Sugar:
6
g