I did my first baking this morning.
Finally got the starter going really well (30/70 flour and 100 water) thanks to the advise I found on this site.
Made the dough yesterday evening according to a recipe which I think was Jamie Olivers'
50 gr rye
450 gr white flour
175 gr sourdough starter
3,5 dl water
10 gr salt
I kneaded the dough in the bread machine but it was to liquid and sticky. I guess my starter was thinner than used in this recipe. So I had to add a lot of extra flour to make it workable.
I let it rest in the fridge for a few hours and took ik out and shaped it before I went to bed and left it out to rise all nigt. This morning however it had not risen as much as I had expected.
The recipe said to bake at 250 C for 20 minutes and then 10 minutes at 210 C with a bowl of water at the bottom of the oven.
The bread did rise a lot more in the oven but I added 10 minutes extra baking time.
It's cooling now, I let you now how it tasted.
Lisette
Replies
Sounds like your timing was good and you had great oven spring. Curious and eager minds would love to see a crumb shot. What's the ambient temperature in your kitchen?
To be able to follow a recipe as close as possible (what if you don't hv much extra flour?), you need to know the hydration of your starter.
Happy baking!
Ok, the bread has cooled.
Taste is good.
Top crust crispy but bottom still a bit soft.
Bread is still a bit too firm and maybe a slightly undercooked.
I have posted some pics in the galary.
Lisette