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Dúnia's picture
Dúnia

Hi, I´m Dúnia and live in Brasil. I´ve recently managed to raise my starter. I´ve followed the recipe form  the link on the right side of this page, where states "make your own sourdough starter", but the only difference is that I used whole wheat flour instead of rye flour (it was an accident, actually), but anyway, I got the thing going on. I wanted some help with the recipes, because I guess there are differences between recipes from different hydration starters, right? So, if some kind soul could give a hint, I would be very pleased. :)

Tahnks.

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gjpelkey 2012 March 14

 saw the link on the side with your hydration. Try this to begin with:

900 G Bread Flour

100 G Wheat Flour

700 + 50 G Water

200 G Starter

20 G Salt

 

Combine starter and 700 G water, mix well. Add flour and mix in bowl with hands until dry flour is incorporated. Let sit for 40 min uncovered.

Add salt and 50 G water and mix into dough until it is absorbed and cover for a half hour.

After half hour, stretch and fold dough into itself and cover again. Do this step every half hour for three hours.

Divide dough equally. Shape into round and let sit covered on the counter for 30 mins.

Sprinkle with flour, flip over and proceed to do that step again, this time putting it in a basket, bowl, or cloth for proofing. Let sit for 2-3 hrs at room temp. Bake in a preheated oven at 450 for 20 mins, adjust and bake for another 10, or until its finished at 205 degrees inside. 

 

If you can obtain them, buying a deep walled (4-5 in deep) cast iron frying pan and a low lipped cast iron frying pan (1/2 in deep) will give you professional results. Simply take your proofed loaf, transfer it to the low lipped pan, score it, and place the depp walled pan over it. This will trap steam, and because you heated the pans along with the oven, it will give you oven spring like no other.

farinam's picture
farinam 2012 March 14

Hello Dunia,

I don't think you can go past the Pane Francesa recipe that SourDom gives in his beginners blog for starters.

Also make the same simple recipe a number of times until you get your technique right.  It is amazing how often the quality of the bread improves with practice without changing the recipe.

Let us know how you go.

Farinam

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