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 bread (fresh starter!)

Sourdough bread (fresh starter!)

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.

Ingredients

  • 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
  1.  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.
  2. 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.
  3. 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.
  4. 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.
  5. On a well floured counter, I poured out the dough, formed a rough ball and let it sit for 15-20 minutes.
  6. 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)
  7. 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).
  8. After 3 hours, I dumped the dough into the dutch oven, floured the top and made 4  cuts on top with a sharp knife.
  9. 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.
  10. 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).

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