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recipes:other:sourdough_bread [2018/10/06 12:55] – [Ingredients] christianrecipes: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, put them in the mixer and knead them but not for too long. 
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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