I am a hobby baker living in Germany and have been playing around making bread from memories I have while growing up in Australia. I really love bread and was a sourdough virgin until a couple of months ago. However I will never go back!
I bought a 1inch thick piece of granite that stays in my oven and I preheat this for an hour before baking to get the oven spring when baking sourdough!
I made my own culture from stone ground flours and mix up the flours regularly to obtain a deeper flavour.
Started with the typical 35g, 15g mix.
This is a recipe for a sourdough baguette that really tasted very good. You can also leave the olives out to have just a lovely nice white sourdough baguette. It is enough dough for 2 normal baguettes or 3 ficelle.
What I have found important is to use flour which has a minimum protein level of 11-11.5g per 100g.
|White Flour 1050||150 grams||5.3 oz||41.67%|
|Spelt Flour 1050||150 grams||5.3 oz||41.67%|
|White Flour 550||40 grams||1.41 oz||11.11%|
|Rye Wholemeal Flour 1050||20 grams||0.71 oz||5.56%|
|Sourdough starter||305 grams||10.77 oz||84.72%|
|Warm water||150 ml||5 teaspoons||41.67%|
|Salt||7 grams||0.25 oz||1.94%|
|Kalamata Olives||100 grams||3.53 oz||27.78%|
- Total Flour Weight:
- 360 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
- Mix flours all together in a bowl then add the starter and water.
- Mix all together and then cover with plastic in a bowl and allow to autolese for 30 minutes.
- Turn this out onto a lightly oiled bench and knead for a few minutes until this comes together and is smooth.
- Let this proof for 2-3 hours covered in an oiled bowl.
- Pit and chop the olives in half.
- Turn this out again and gently knead in the salt and the olives.
(Here you can leave out the olives to obtain a crusty plain sourdough baguette)
- Cut into desired portions and shape into baguettes.
- Fold top 1/3 down, then the next 1/3 down and seal the seam with the base of your palm.
- Roll this out slightly and roll the ends.
- Place this into a couche (dusted slightly with polenta or semolina because this is a sticky dough)
- Allow to proof for a minimum of 6-8hrs. 12 is best.
- Turn onto a paddle and onto the baking stone. (Oven and stone preheated to 250 degrees C)
- Make cuts with a lame (razor).
- Add half a cup of water to a baing tray in the bottom of the oven or a skillet to get steam.
- Bake for 20-25 mins then rest of a wire rack.