There has been a bit of interest in this bread as a sourdough. So I have made this recipe which incorporates sour starter in place of baker's yeast.
Enjoy and please share your results! I haven't had a chance to do this yet.
Thanks, Adam
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| All Purpose White Flour | 394 grams | 13.91 oz | 100.00% |
| Water | 263 grams | 9.28 oz | 66.75% |
| Sour Starter (100% hydration) | 88 grams | 3.11 oz | 22.34% |
| Liquid Honey | 18 grams | 0.64 oz | 4.57% |
| Sea Salt | 7 grams | 0.25 oz | 1.78% |
| Rolled Oats or quick cook oats | 58 grams | 2.05 oz | 14.72% |
| Ground Flax Seeds | 22 grams | 0.78 oz | 5.58% |
- Total Flour Weight:
- 394 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.
Method:
- For proofing/resting times, please use your favorite method of folding/resting.
- Shape into final form, cover and refrigerate overnight ( 8 -12 hours)
- Remove from cold and allow to warm up to room temp for about 2 hours
- Preheat your oven to 430 F and place a tray of water in the bottom rack.
- Bake for 20 minutes then reduce the heat to 400 F and remove the tray of water.
- Bake for another 15 minutes, and remove it from the pan. Place it back in the oven on the rack for another 5 - 10 minutes if the bread is not fully cooked.
- Cool on a wire rack and enjoy!
Replies
Thank you so much. Will send a pic if mine is worth seeing.
Trish
No problem. I hope it works well for you.
This weekend I tried your sourdough version of this bread. It created delicious bread! Although, in my bread, I used a whole wheat starter and 190 g. of a "white" whole wheat and then the balance of the AP white flour.
I mixed everything in a bowl by hand. When it came together, I let it rest for about 5 minutes. Then I did the standard streach and fold for about 3 - 5 min. Formed it into a ball and let it rise in a clean bowl for about 6 hours or so - it was about doubled in size. I turned it out of the bowl and shaped it into a batard and stuck it in the fridge overnight.
The next day, I pulled it out of the fridge for a couple of hours. Then I baked it on a pizza stone in my over as the above baking directions suggest.
Good stuff! i will do it again.
Thanks!
Ken
To be honest, I haven't tried this at home since I made the sourdough version. I did make it at work once and I think it was left out at room temp too long before overnight fermentation. It was very sour.
HI
enthusiastically tried this one, but have to say that the dough was quite stiff and it appeared to need more starter to get the rise required.
having said that it got eaten!
I tried this recipe and it turned out fantastic! Shared your site and will be making this again! Thank you =)