recipes:other:sourdough_bread
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recipes:other:sourdough_bread [2018/10/06 13:01] – [Method] 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 | ||
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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. | + | 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 |
Turn out of the proving basket onto your baking tray and score the top with a sharp knife. | Turn out of the proving basket onto your baking tray and score the top with a sharp knife. |
recipes/other/sourdough_bread.txt · Last modified: 2018/10/06 17:18 by christian