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recipes:other:recycled_sourdough_bread [2019/01/12 18:33]
christian [Ingredients Starter]
recipes:other:recycled_sourdough_bread [2019/01/13 21:41] (current)
christian [Method]
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 ====== Recycled Sourdough Bread ====== ====== Recycled Sourdough Bread ======
-This is really cool - you can recycle all your stale old bread in this version. The best bit is that the bread turns extra juicy in the process, and tasted even better than the standard version. What's not to like?+This is really cool - you can recycle all your stale old bread in this version. The best bit is that the bread turns extra juicy and moist in the process, and tasted even better than the standard version. What's not to like? This bread is made from 20% recycled old bread!
  
 ===== Ingredients Starter ===== ===== Ingredients Starter =====
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 ===== Ingredients Bread ===== ===== Ingredients Bread =====
-  * 400g starter+  * 400g starter you made the night before (see above)
   * 11g salt   * 11g salt
   * 80g mixed seeds   * 80g mixed seeds
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 ===== Method ===== ===== Method =====
-In the evening, mix the dried old bread crumbs and the water, and boil whilst stirring. You want a stiff paste. Let the paste cool down, and mix in the tablespoon of starter. Let the mixture sit under cover overnightIt should be nice and bubbly and risen in the morning.+In the evening, mix the dried old bread crumbs and the water, and boil whilst stirring. You want a nice paste. Let the paste cool down, and mix in the tablespoon of starter. {{ :recipes:other:img_20190113_130435589.jpg?400|}} This is what your paste should look like after boiling and adding the sourdough starter.
  
-In the morning, mix all the bread ingredients together, and let the mixture autolyse for an hour. Then stretch times every 30 minutes (4 times - 2 hours), then let rest for an hour.+---- 
 +Let the mixture sit under cover overnight. It should be nice and bubbly and risen in the morning as shown in this photo.{{ :recipes:other:img_20190113_171108210.jpg?400|}} 
 + 
 +---- 
 + 
 + 
 +{{ :recipes:other:img_20190113_173117115.jpg?400|}}In the morning, mix all the bread ingredients together, and let the mixture autolyse for an hour (photo shows mixture before autolyse)Over the next two hours, take the dough and stretch it three times every half hour. 
 + 
 +----
  
 Give the dough 3 more stretches, flour it and put it into your proving basket. Give the dough 3 more stretches, flour it and put it into your proving basket.
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 Let rest in the proving basket for 2.5 to 3 hours. Let rest in the proving basket for 2.5 to 3 hours.
  
-Bake at 230 degrees for 15 minutes under steam, then reduce temperature to 180 degrees and bake for a further 35 minutes.{{:recipes:other:img_20190112_143119950.jpg?400|}}+Turn the dough out of the proving basket onto a greased oven tray, and slit the stop every 3 or 4 cm with a wet sharp knife. The cuts should be about 1 cm deep. 
 + 
 +Bake in a pre-heated oven at 230 degrees for 15 minutes under steam, then reduce temperature to 180 degrees and bake for a further 35 minutes.{{:recipes:other:img_20190112_143119950.jpg?400|}}{{ :recipes:other:img_20190112_190805449.jpg?400|}}
  
  
  
  
recipes/other/recycled_sourdough_bread.1547314399.txt.gz · Last modified: 2019/01/12 18:33 by christian