recipes:other:sourdough_bread
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recipes:other:sourdough_bread [2018/10/03 21:48] – christian | recipes:other:sourdough_bread [2018/10/06 13:05] – [Method] christian | ||
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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. | ||
- | ===== Simple White Sourdough ===== | + | ===== Simple White Tartine |
==== Ingredients ==== | ==== Ingredients ==== | ||
* 375g strong white flour | * 375g strong white flour | ||
- | * 250g sourdough starter | + | * 250g sourdough starter |
* 8g salt | * 8g salt | ||
- | * 150ml water (more or less depending on flour) | + | * 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 ==== | ==== Method ==== | ||
- | Knead flour, starter, salt and water and knead for 10 minutes. | + | Combine |
- | Knead again, put in proving basket, and let rise for another 5 to 8 hours. | + | {{ : |
- | Bake at 230 degrees for 20 minutes, then lower to 180 degrees | + | 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 |
+ | 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. | ||
recipes/other/sourdough_bread.txt · Last modified: 2018/10/06 17:18 by christian