Sourdough (with wheat) bread #2

Sourdough (with wheat) bread #2

These won’t be full posts on making the bread but just documenting how they came out.  This time I did try to do normal kneading method.  I don’t know again if my starter was up to snuff – though I did get good air holes in the final result.  Also I’m running low on bread flour so used some AP flour as well as some wheat flour.

Ingredients:

  • 300 g AP flour
  • 100 g bread flour
  • 100 g whole wheat flour
  • 360 g warm water
  • 200 g starter
  • 12 g salt

I did do an autolyse of the flour and water for about 45 minutes.  I then added in the starter and salt.  I proceeded to knead (Richard bertinet slap and fold method) for about 15 minutes.  It came together some but was still fairly sticky.  I use my oven proof setting for an hour and fifteen minutes.  I then laid on a flour surface and formed it into a boule.  This I placed in a bowl that had a well-floured kitchen towel.  I ended up putting it in the fridge after about 30 minutes because I had to run an errand.  I returned, removed from fridge and let it proof another hour or so.  I preheated the dutch oven at 500F and then baked for 15 minutes covered and an additional 20 minutes uncovered.

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Sourdough Ciabatta

Sourdough Ciabatta

Aside from regular sourdough bread, I had been kind of wondering what else to do with my starter.  Luckily one of my FB groups are full of cooks and someone shared a sourdough ciabatta recipe they liked.  I figured I’d give it go.  The original recipe is here:  https://breadtopia.com/sourdough-ciabatta/

I didn’t have the requisite 550g of starter ready but had 300g of starter so adjusted the recipe accordingly.  When I was transcribing from the internet to a piece of paper (yes I’m still old school and typically don’t just look at a screen for my recipes but actually write them down on paper), I accidentally wrote my 2 so it kinda looked like a 7.  So when I was weighing out the water, I accidentally did about 50% more than I had anticipated using.  I then had to do a bunch of math to try to even things out.  I’m not even going to try putting the actual recipe values on here (just go look at the original recipe).  I’ll just go through my process and how it came out.

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Sourdough on top of rest of mixture
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After initial mix before adding in the extra water (after about 20 minutes of kneading)
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Added the extra water and tried to incorporate

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