Ooni Sourdough Bread

Sourdough bread, known for its tangy flavour and airy crumb, is one of the oldest bread-making traditions. This bread relies on natural fermentation, using a starter made from flour and water to cultivate wild yeast and bacteria. The process, which can take days, develops a deep complexity of flavour and enhances the bread’s digestibility. The precision controls on the Ooni Halo Pro Spiral Mixer help to give consistent results every time.

Difficulty

Servings

2175g of sourdough bread, approx 4 bread dough balls of 540g each

Prep Time

26 hours total 1 hour prep 25 hours proving time

Cook Time

20-25 minutes

By Marco Fuso

Ooni Sourdough Bread

Note

  • Dough hydration: 66%
  • Preparation: Measure all your ingredients ahead of time. Split the water into two containers: 680g in one container and 120g in another. If needed, use the Ooni Halo bowl on the Ooni Dual Platform Scales to weigh out both the 680g of water and the sourdough starter before attaching the bowl to the mixer.
  • Water temperature: Use cool, room temperature water for best results. In the summer, chill your water in the fridge for up to 2 hours before use. 
  • Scalable recipe: Want to make less or more? Easily adjust this recipe by halving or doubling the ingredients to fit your needs.
  • Mixing speed: The mixing speed for this recipe may vary. You can add ingredients while the Halo Pro bowl is in motion by using the splash guard and pouring spout, or take advantage of the built-in timer to automatically stop the mixing process at each step.
  • Baking temperature: 220ºC / 430ºF

Day 1

  1. Attach the Spiral Dough Hook & Breaker Bar to your Ooni Halo Pro and switch the mixer on.
  2. Add the 680g of water and 150g of sourdough starter into Halo Pro’s bowl.  Mix at 20% speed / 100 rpm for 1 to 2 minutes, or until the water has changed colour.
  3. Increase speed to 35% / 100 rpm and add in both flours. Mix for 2 minutes.
  4. Add 60g of the remaining 120g water to the bowl and mix for 4 minutes at 35% speed / 150 rpm.
  5. Add the salt and continue to mix for 1 minute.
  6. Add half (around 30g) of the remaining 60g of water. Continue to mix for 2 minutes at 35% speed / 150 rpm.
  7. Increase the mixer speed to 55% / 210 rpm and add the remaining water (around 30g). Mix for 3 minutes.
  8. Turn the mixer off at the switch. Remove the dough and move it onto a clean smooth surface. Lightly oil the dough, cover it with clingfilm and let it rest for 20 minutes.
  9. After the resting time, stretch and fold the dough and move it into an air-tight container. Leave the dough at room temperature for 4 to 6 hours, then store it overnight in the fridge at 40º F / 4° C.

Day 2 

  1. Take the dough out of the fridge and transfer it from the container onto a clean surface. Let it rest for 30 minutes uncovered so it comes back to room temperature.
  2. After the resting time, use the Ooni Dough Tools to divide the dough into 4 balls weighing approximately 540g each.
  3. Dust the proofing baskets with flour. You can use bread flour, semolina flour, or a mix of both. Using all semolina will add a more pronounced texture to the bread once baked.
  4. Shape the dough into boules or batards and transfer them into the 4 individual baskets. Let them prove for another 3 to 4 hours, or until they double in size
  5. Time to get baking. Set your oven to 220ºC / 430ºF and bake for 20 to 25 minutes, until golden.

Marco Fuso

My name is Marco Fuso, an Italian pizza chef with 26 years of experience. Baking runs in my blood – my mother’s side of the family are all bakers, inspiring my passion for the white art of dough-making. I’m proud to have developed this recipe by using the Ooni's Halo Pro Spiral Mixer. Follow me and my art of pizza on Instagram @marco_fuso_pizza