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--- recipes:other:sourdough_bread [2016/04/01 20:45] – christian
+++ recipes:other:sourdough_bread [2017/09/15 06:19] – [Main Dough] christian
@@ Line 34: / Line 34: @@
 {{:recipes:other:img_20151121_130600.jpg?450 |Ready to go into the oven}}
 {{ :recipes:other:img_20151121_091820.jpg?450|nice texture with lots of bubbles }}
-Preheat your oven to 230 degrees, and put a bowl of water at the bottom of the oven. Best use a baking stone that you preheat with the oven. When the oven is hot, take out the baking stone, and turn out the dough from the proving basket onto the baking stone. Make some deep cuts with a very sharp knife into the top of the bread (lateral, longitudinal, at an angle, however you like it...) so that it can rise easily, spray a bit of water into the oven, and put the baking stone with the dough on it back into the oven.
+Preheat your oven to 230 degrees, and put a baking tray at the bottom of the oven. Best use a baking stone that you preheat with the oven. When the oven is hot, take out the baking stone, and turn out the dough from the proving basket onto the baking stone. Make some deep cuts with a very sharp knife into the top of the bread (lateral, longitudinal, at an angle, however you like it...) so that it can rise easily, pour 150ml of water into your hot baking tray, and put the baking stone with the dough on it back into the oven.
 If you don't have a baking stone, no problem, just use a normal baking tray and a bit of baking paper on top of it to keep the bread from sticking.
-Bake for 30 minutes (don't take it out too early - sourdough bread has a fairly dark colour when baked), and let it sit for at least 20 minutes to cool down on a rack before cutting into it.
+Bake for 30 minutes (don't take it out too early - sourdough bread has a fairly dark colour when baked), and let it sit for at least 20 minutes to cool down on a rack before cutting into it. You might want to turn it 180 degrees half way through if your oven doesn't heat evenly, and also re-fill some water into the baking tray at the bottom if that's evaporated.
 {{:recipes:other:img_20151121_133610.jpg?800|A 750g loaf}}
 ===== 3 stage sourdough =====
-For better results, try making your sourdough in three stages. The starer as described above, so there is no change there. But instead of making the final dough directly with the starter, we will have an intermediate starter.
+For better results, try making your sourdough in three stages. The starter is the same as described above, so there is no change there. But instead of making the final dough directly with the starter, we will have an intermediate starter (poolish).
-This is how it works - for a 750g bread. Mix 100ml of your sourdough starter with 150g of flour and 150ml of water. Let sit for 12 to 20 hours depending on temperature. Then add the rest (205g flour, 85ml water, 7g salt) of the ingredients, and let the dough rest for its final proving for 90 to 120 minutes. This can either be done in a baking form or a proving basket. Then bake as before.
+Start off with 50ml of sourdough starter, 200g of wholegrain rye or spelt flour, and 220ml of water. Mix, and let sit for 8 to 12 hours, depending on room temperature. This first dough, the poolish, will ferment thoroughly, and taste fairly sour when that's done.
+Now mix in 215g of strong white flour, 7 grams of salt, and 65ml of water. Knead, form, and let prove for 90 minutes. Then bake at 230 degrees for 30 minutes.
 ===== Variations =====
@@ Line 57: / Line 59: @@
   - 235ml water
   - 7g salt
+==== Recycling your old stale bread ====
+You can recycle your old stale bread! Dry it out completely (best cut it into little cubes for that), and then mix 1:3 with boiling water. Then add all the salt you would otherwise add to your dough. This mixture is called the "Brühstück". Mix thoroughly, and let sit for 2 - 10 hours (if longer, put it into the fridge), and add to your dough. Don't forget not to put the salt into the dough, as it's already in your "Brühstück".
+===== 70% Wholegrain Organic Sourdough Bread =====
+{{::img_20170312_183128734.jpg?600|}}
+==== Starter Dough ====
+Mix 200g organic wholegrain rye flour with 220ml 40 degree warm water, and add a tablespoon of your sourdough starter. Let sit for 18 to 24 hours, until you have a bubbly starter.
+==== Main Dough ====
+Now add 150g strong white flour, 100g wholegrain rye flour, 10g salt and 120ml of water at 40 degrees. Mix until you have a fairly wet dough. Put into your baking tin, and let prove for 4 to 6 hours. Bake at 230 degrees for 5 minutes, lower the temperature to 190, and bake for a further 40 minutes.