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.
- 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.
Continue reading “Sourdough (with wheat) bread #2”
D found this recipe from the King Arthur flour web site about a no-knead sourdough. Since I just made a starter again (see this post), I figured this would be a good first try. I followed this site’s directions relatively closely and will put my slight alteration.
- 225 g fresh sourdough starter (it wasn’t exactly fresh as I had fed it around 7 am and didn’t make the dough until about 7 pm…most things I read said you should start your recipe about 4 hours after feeding your starter)
- 395 g luke warm water
- 598 g bread flour
- 15 g salt
- I took all the ingredients and mixed them in a large metal bowl (I typically use a metal bowl for my baking…I know a lot of places say you should use wooden or plastic but I haven’t had any issues with rising). I made it into a cohesive moist dough, covered it with my plate (that fits almost perfectly as a lid) and let it sit for 1 hour.
- Next I lifted the dough and then folded it over on itself (I just grab a piece from the edge and fold it to the center and then go around the edge of it to fold on itself). I covered it again and let it rest another 1 hour.
- I repeated step 2 another 2 times (total of 3 hours) and folded it one more time after the last hour wait. I then covered it and put it in the fridge.
- The King Arthur site says you can let it sit in the fridge for as little as 8 hours and up to 48 hours. Since I started it on one of my work days, I was going to wait until my day off to bake. I ended up letting it sit in the fridge for about 36 hours.
- On a well floured counter, I poured out the dough, formed a rough ball and let it sit for 15-20 minutes.
- I then shaped it into a boule and with seam side up put it in a well greased bowl. The dough ball didn’t really rise much (which is what it said from the original recipe) but did spread out and relax. I let it come up to temperature for about 3 hours (again it depends on warmth of your house…2.5 to 3 hours)
- About 1 hour before baking I preheated the oven to 500 F. I put in my dutch over with the lid partially ajar to preheat as well (as this is my baking container).
- After 3 hours, I dumped the dough into the dutch oven, floured the top and made 4 cuts on top with a sharp knife.
- I replaced the dutch oven cover, put it in the oven and reduced the temperature to 450 F. I baked it for 45 minutes covered.
- After 45 minutes, I removed the cover and allowed it to bake another 10 min (~10-15 min until internal temp is at least 205 F).
Continue reading “Sourdough bread (fresh starter!)”