Differences

This shows you the differences between two versions of the page.

--- 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
@@ Line 62: / Line 62: @@
 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".
-===== 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 =====
+{{::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 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 rye flour
+It doesn't get much healthier. I use milled flax seed, as your body can't digest whole flax seed.
-  - 100ml water
+==== Starter Dough ====
+Mix 300g wholegrain rye flour, 60g milled flax seed, 1 good tbsp sourdough starter and 370ml lukewarm water. Let stand for 8 to 14 hours, depending on temperature, until you have a nicely risen (twice the volume) starter.
-Make a "Brühstück" from 40g old stale bread, which you boil up with 120ml of water. Add to the starter.
+==== Main Dough ====
+Now add 120g wholegrain rye flour, 240g strong white wheat flour, 80g mixed seeds, 15g salt and 240ml lukewarm water. Knead (best done in the mixer), and put into a 1kg loaf tin. Let rise for a good hour, then bake at 230 degrees falling to 190 for 55 minutes.
-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 flour, starter, salt and water just until there is no more dry flour left, and and let them autolyse for 30 minutes. This means you just let the mixed up ingredients sit.
-  - 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.
+{{ :recipes:other:img_20181006_113422183.jpg?400|Dough after 3 hours of folding}}Then mix up the ingredients until they are properly combined, and fold three times every half hour for 3 hours. Then let rest for 2 hours. The photo on the right shows the dough after three hours of folding every 30 minutes.
-{{:recipes:other:img_20170122_094529348.jpg?600|}}
-===== 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 "Brühstück" from 40g old stale bread, which you boil up with 120ml of water. Add 200g wholegrain rye, 240ml of water, and 1 tablespoon of rye sourdough starter.
-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 tray and score the top with a sharp knife.
-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 tin, and let prove for 8 to 12 hours, depending on ambient temperature. Bake at 230 degrees for 35 to 40 minutes. Turn temperature down to 200 degrees after the first 15 minutes. Use steam.
-===== 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 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.