recipes:other:sourdough_bread
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recipes:other:sourdough_bread [2017/03/12 20:01] – [70% Wholegrain Organic Sourdough Bread] christian | recipes:other:sourdough_bread [2018/10/06 13:05] – [Method] christian | ||
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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 " | 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 " | ||
- | ===== Rye Sourdough ===== | ||
- | Rye flour is notoriously hard to raise, so we will give that a bit more time. | ||
- | ==== First Starter==== | ||
- | - 200g wholemeal rye flour | ||
- | - 220 ml water | ||
- | - 1 tbsp starter | ||
- | Mix together, and let rise for 24 hours. | + | ===== 70% Wholegrain Organic Sourdough Bread ===== |
+ | {{:: | ||
+ | ==== 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 12 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. | ||
- | Then add | + | ===== Flax seed and mixed seed rye bread ===== |
- | - 100g wholemeal | + | It doesn' |
- | - 100ml water | + | ==== Starter Dough ==== |
+ | Mix 300g wholegrain | ||
- | Make a " | + | ==== Main Dough ==== |
+ | Now add 120g wholegrain rye flour, 240g strong white wheat flour, 80g mixed seeds, 15g salt and 240ml lukewarm | ||
- | Let rise for 9 hours. | + | ===== Simple White Tartine Sourdough ===== |
+ | ==== Ingredients ==== | ||
+ | * 375g strong white flour | ||
+ | * 250g sourdough starter (I make my starter with wholegrain rye flour) | ||
+ | * 8g salt | ||
+ | * 200ml water (more or less depending on flour) | ||
- | Then add | + | Depending on how hydrated your sourdough starter is, you might have to vary the amount of water you add. You want a hydration of around 75%. |
- | - 80g wholemeal rye flour | + | ==== Method ==== |
- | - 70g white strong wheat flour | + | Combine |
- | - 7g salt | + | |
- | - 7g dry yeast | + | |
- | Pour mixture into your backing form, let rise for 1.5 hours, and bake for 45 minutes at 200 degrees. | + | {{ : |
- | {{: | + | |
- | ===== 100% wholegrain rye sourdough without added yeast ===== | + | Take out of your bowl and put onto floured surface. Fold another three times, shape into a tight round, and cover it with a bowl for 30 minutes bench rest. |
- | This is a bit hard-core, but nevertheless very nice. No added yeast, no other flour than wholegrain rye. | + | |
- | ==== First Starter ==== | + | Fold once more, shape again. |
- | Make a " | + | |
- | Let this ferment for 24 hours, until you have a bubbly, starter-like consistency. | + | But into your proving basket with the seam up, pre-heat the oven to 230 degrees, and let the dough sit for a final rise of 30 minute whilst the oven is heating up. |
- | ==== Final Step ==== | + | Turn out of the proving basket onto your baking |
- | Add 250g wholegrain rye flour, 60ml of water, and 10g of salt. Mix well, but kneading or stretching isn't needed - this is rye flour with next to no gluten content, so there is nothing to be stretched. | + | |
- | + | ||
- | Put the mixture in your baking | + | |
- | + | ||
- | ===== 70% Wholegrain Organic Sourdough Bread ===== | + | |
- | {{:: | + | |
- | ==== 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 120 - 150ml 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. | + | |
+ | Bake at 230 degrees for 15 minutes, then lower to 180 degrees for another 30 minutes. | ||
recipes/other/sourdough_bread.txt · Last modified: 2018/10/06 17:18 by christian