Back on track again

Lisette

Last year I was really into the sourdough baking but the results did'nt come out the way I wanted so I stopped for a while.

 

Now my starter is bubbling again.

 

Can anyone share a good simple recipe for a sourdough bread without sugar or milk?

 

And I could use some advise on

- hydratation of the starter

- Prooving times

- Oventimes and temperatures

- And where to keep the starter, room temperature or fridge and if you keep it in the fridge do you leave it out after feeding?

 

Thanks.

 

Lisette

Category: 
up
248 users have voted.

Replies

Cobusr 2010 February 19

 

Sourdough Bread:

Your choice of flour – flour can be mixed.

Use only a well matured very active sourdough starter.

Day 1.

7, a.m.: To 70g. of active sourdough starter, add 60g water and 60g flour (your choice). Mix well, cover, allow to rest 12 hours at room temperature.

7, p.m.: Add 140g water and 140g flour (your choice) to the pre-fermented 190g of active sourdough starter. Mix well, cover, let rest another 12 hours.

Day 2.

7, a.m.: Measure 1000g flour (plain or mixed). Measure 560g of lukewarm water, dissolve 20g salt in water, mix with the sponge. Add flour into sponge in increments. Mix till all flour is moistened. Cover and autolyse (allow flour to absorb moisture) about 1 hour.

8:30, a.m.: [Stretch & fold or use mixer 2 mins]

9:30, a.m.: [Stretch & fold or use mixer 2 mins]

10:30, a.m.: [Stretch & fold or use mixer 2 mins]

11:30, a.m.: [Stretch & fold or use mixer 2 mins]. At this point, put it in the fridge overnight if you want to. Dough retardation improves the flavour of the sourdough bread and the chewiness of the crust. If you do refrigerate the dough, let it warm up for 2-3 hours before shaping and final proof.

OR

Allow to proof for 2 – 3 hours doubling in size and proceed to instructions for Day 3.

Day 3.

7, a.m.: Place empty cast iron pan in bottom of oven and baking stones on middle shelf or one lower than middle if using bread tins. Turn on the oven 220oC. Allow to pre-heat for at least 1 hour.

Shape the dough as you wish or place in greased bread tins for final proof. It makes 1 large loaf, 2 small loafs or 2 nice batards or boules. Rest shaped loaves, covered, about 30 minutes. Slash the top deeply with sharp blade just before baking. Fill cast iron pan with boiling water just before putting loaves in oven – BEWARE steam burns. Place loafs on a stone with parchment under the loaves or place bread tins on baking stone.

Turn heat down to 200oC after about 10 minutes – all water should have evaporated from cast iron pan by now.

Bake 40-45 minutes total. Remove from oven – test if bread is done (internal temperature 190oC) – at lower altitude, times & temperatures might have to be adjusted. Cool on wire rack for no less than 1 hour before sampling.

This works well at a high altitude using freshly ground organic flour & organic salt with spring water.

Post Reply

Already a member? Login