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--- recipes:other:sourdough_bread [2017/09/15 06:19] – [Starter Dough] christian
+++ recipes:other:sourdough_bread [2018/10/06 13:05] – [Method] christian
@@ Line 70: / Line 70: @@
 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.
+===== Flax seed and mixed seed rye bread =====
+It doesn't get much healthier. I use milled flax seed, as your body can't digest whole flax seed.
+==== 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.
+==== 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.
+===== 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)
+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%.
+==== Method ====
+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.
+{{ :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.
+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.
+Fold once more, shape again.
+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.
+Turn out of the proving basket onto your baking tray and score the top with a sharp knife.
+Bake at 230 degrees for 15 minutes, then lower to 180 degrees for another 30 minutes.