recipes:other:sourdough_mixed
Differences
This shows you the differences between two versions of the page.
Both sides previous revisionPrevious revisionNext revision | Previous revisionNext revisionBoth sides next revision | ||
recipes:other:sourdough_mixed [2019/09/15 12:23] – [Ingredients Main] christian | recipes:other:sourdough_mixed [2019/09/15 12:25] – [Mixed Sourdough Bread] christian | ||
---|---|---|---|
Line 1: | Line 1: | ||
====== Mixed Sourdough Bread ====== | ====== Mixed Sourdough Bread ====== | ||
- | This bread has a 70% hydration if you don't count the seeds as a dry ingredient (which I don't, as they don't absorb water) | + | This bread has a 70% hydration if you don't count the seeds as a dry ingredient (which I don't, as they don't absorb water). |
+ | |||
+ | It's the bread I bake at least twice a week, and my staple. | ||
===== Ingredients Starter ===== | ===== Ingredients Starter ===== | ||
* 200g strong wholegrain wheat flour | * 200g strong wholegrain wheat flour | ||
Line 24: | Line 26: | ||
Pre-heat your oven to 230 degrees with a dutch oven inside. When the oven is hot, take out the dutch oven, tip your dough from the proving basket into the dutch oven, score the top with a sharp wet knife, put the lid on, and bake for 20 minutes at 230. Then take the lid off, and bake for a further 40 minutes at 180 degrees. | Pre-heat your oven to 230 degrees with a dutch oven inside. When the oven is hot, take out the dutch oven, tip your dough from the proving basket into the dutch oven, score the top with a sharp wet knife, put the lid on, and bake for 20 minutes at 230. Then take the lid off, and bake for a further 40 minutes at 180 degrees. | ||
+ | |||
+ | When baked, put it onto a cooling rack, and leave until it's room temperature. Best not cut into it before it's cold, as it will dry out faster if you do. | ||
{{ : | {{ : |
recipes/other/sourdough_mixed.txt · Last modified: 2023/02/04 10:47 by christian