Mix together flour and florapan.
Mix together water, citric acid, and sugar.
Mix 60g of the water mixture with 40g of flour and place in a mason jar, let sit at room temperature for 2 days.
Mix 30g of the water mixture with 20g of flour and add to the mason jar let sit for 2 days.
Mix the rest of the water mixture and flour and add to the mason jar and allow to ferment.
Continue to “feed” the starter with ½ cup flour and ¼ cup water every 1-2 days (This flour and water is not reflected in the recipe)
The starter is ready to use at this point.
The longer the starter is fed the more complex the flavor will become.
To store the starter, place it in the refrigerator to put it to “sleep”.
One to two days before making sourdough remove it from the refrigerator and feed it 2-3 times before using.
Make sure the last feeding was at least 5 hours before starting the bread.
Active Time: 30 Minutes
Total Time: 5 – 24 Hours
In the bowl of a stand mixer equipped with a dough hook add the water.
In a separate bowl mix flour, lactic acid, Instaferm Red, diastatic malt powder, vital wheat gluten, and salt together.
Add the flour mixture and ripe starter to the mixing bowl and mix on low speed until it forms a loose dough.
Once incorporated, Mix on medium speed for 7 minutes. The mixture will look wet, this is ideal.
Using a spatula transfer the dough to a container sprayed with nonstick spray.
Proof for 40 minutes or until doubled in size (bulk fermentation).
Pro Tip: This step can also be taken to the next level by allowing the dough to proof overnight.
Preheat oven to 500°F with a pan of water.
After the bulk fermentation remove dough and gently fold the dough doing your best to not remove all the air bubbles. Return dough to the container and proof for another 20 minutes or until doubled in size.
Repeat the prior instruction once more and place it in a proofing bowl dusted with rice flour.
Sprinkle some rice flour into a sheet pan with baking paper.
Gently turn the dough onto the sheet pan and score with a razor or a sharp knife about 1/4th inch deep.
Place the dough in the oven and spray the interior of the oven with water. Bake for 5 minutes then repeat this once more.
Turn the oven to 450°F and bake for 30 Minutes or until the internal temperature of the bread is between 205°F – 210°F.
Cool the loaf on the resting rack for 45 minutes before slicing.