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--- recipes:other:simple_white_sourdough_bread [2018/10/06 17:34] – christian
+++ recipes:other:simple_white_sourdough_bread [2018/11/24 20:44] (current) – [Alternative Method hat fits around your work day] christian
@@ Line 36: / Line 36: @@
 There are lots of different recipes for this type of bread out there, and lots of people use Dutch ovens or Le Creuset pans. You don't need all that, as you can see in the photo above, baked on a simple tray in the oven is just fine.
+==== Alternative Method hat fits around your work day ====
+This is what I do on a workday...
+On the night before you want to bake, mix 200g of rye flour with 230ml of water, and add whatever sourdough starter you have in the fridge. Mix, and take away everyhing in excess of 400g, and keep it as your next sourdough starter.
+Keep both outside the fridge overnight.
+In the morning before going to work, put your next starter that you took away from the new batch into the fridge for your next bake. Add 500g of strong white flour to your 400g of starter, 80g of mixed seeds, 11g of salt, and 280ml of water. Mix with a spoon, and put the bowl covered with cling film into the fridge.
+When you get back from work, take the bowl out of the fridge and fold 6 times, and let rest for 30 minutes.
+For another 4 times, fold 6 times and let rest for 30 minutes.
+Put into your proving basket, let rest of 90 to 120 minutes, and then bake for 15 minutes at 230 degrees with steam, and then 35 minutes at 180 degrees without steam.
+An example:
+^Time^Action^
+|07:00|Add ingredients to starter, mix loosely with a spoon, cover and put into the fridge|
+|17:00|Fold 6 times, let rest|
+|17:30|Fold 6 times, let rest|
+|18:00|Fold 6 times, let rest|
+|18:30|Fold 6 times, let rest|
+|19:00|Fold 6 times, put in proving basket|
+|21:00|bake at 230 degrees with steam|
+|21:15|bake at 180 degrees without steam|
+|21:50|take out, let cool down|