it makes 2 breads
The Starter
| Ingredient | Weight |
|---|---|
| wheat flour type 550 | 200 g |
| water | 250 g |
| sourdough starter (liquid) | 40 g |
#let it leaving overnight
#in the morning:
The Dough
| Ingredient | Weight |
|---|---|
| wheat flour type 550 | 650 g |
| rye flour type 1150 | 150 g |
| water | 400 g |
| sourdough starter ( part) | 450 g |
| salt | 20 g |
- in processing machine - mix all ingredients but with exception of the salt.-5 minutes-level 1
- if necessary, to adjust the water.- the dough must have an average consistency.
- cover the bowl and let it proofing for 2:30 hours.
- after this time, add the salt and mix again for 2 minutes - level 2
- divide the dough in 2 parts, let it resting for 15 minutes and shapping in 2 oval breads.
- let it proofing for 1:15 hours.
- pre-heat the oven during 15 minutes at 240C.
- turn down to 200C - and baking it for 40-45 minutes.
Good appetit!
Cheers
Eduardo
Method:
Replies
I enjoyed looking at the photos of the german breads in your gallery.
TP
I also really appreciate your recipes and pictures... I lived in Monterey California for a couple of years ... er... a long time ago. My daughter was born there, and cut her teeth on sourdough crusts. The sourdough here on the east coast is largely fake or chemically made sour. So I lost interest in crusty sourdough breads.
But a few years ago a local grocery here started bringing in Par Baked Portuguese Pao, Saloio Rolls and Whole Wheat Padinha. We got hooked but the prices just kept going up and up. So I decided to start looking for recipes and started noticing a lot of great sourdough sites and Blogs... and so much more about real breads.
I also noticed that not too many Portuguese are giving away recipes in english.
By the way did you say your Grandmother made sourdough... You don't have her recipe do you, Hint, hint, wink, wink
Terri