recipes:other:sourdough_bread
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recipes:other:sourdough_bread [2018/10/06 12:55] – [Ingredients] christian | recipes:other:sourdough_bread [2018/10/06 17:18] (current) – christian | ||
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==== Main Dough ==== | ==== 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. | 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. | ||
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- | ===== Simple White 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) | ||
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- | 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 and and let them autolyse for 30 minutes. Alternatively, | ||
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- | Fold three times every half hour for 3 hours. Then let rest for 2 hours. | ||
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- | Take out of your bowl and put onto floured surface. Fold another three times, and cover it with a bowl for 30 minutes bench rest. | ||
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- | Fold once more, shape. | ||
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- | But into your proving basket, 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. | ||
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- | Turn out of the proving basket onto your baking tray and score the top with a sharp knife. | ||
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- | Bake at 230 degrees for 15 minutes, then lower to 180 degrees for another 30 minutes. | ||
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recipes/other/sourdough_bread.1538823343.txt.gz · Last modified: 2018/10/06 12:55 by christian