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--- recipes:other:sourdough_bread [2018/10/06 12:55] – [Ingredients] christian
+++ recipes:other:sourdough_bread [2018/10/06 13:05] – [Method] christian
@@ Line 78: / Line 78: @@
 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 Sourdough =====
 ==== Ingredients ====
   * 375g strong white 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, put them in the mixer and knead them but not for too long.
+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.
-Fold three times every half hour for 3 hours. Then let rest for 2 hours.
+{{ :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, and cover it with a bowl for 30 minutes bench rest.
+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.
+Fold once more, shape again.
-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.
+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.