Wednesday, November 28, 2012

Sourdough - daily bread

Whole Wheat, Rye Sourdough recipe

200g starter
80g water

Pour water into a large bowl. Break apart the starter (I use a 50% hydration starter which is very firm) and mix with water.

Add 80g white flour, 40g Whole wheat and 40g rye flour. Mix well or knead for 5 minutes. Cover and keep at room temperature for 8 to 12 hours (overnight).

Add 180g water to the dough and mix well. Add 120g white 120g WW 60g rye total (260 water 460 flour total plus starter). Knead well cover and let sit at room temp for 8 to 12 hours (or at 26 C for 4 to 6 hours).

Add 480g water. Add 100g rye 300g WW 200 white. Let rest for 20 minutes on counter covered. Knead well. (total 740 water 1060 flour).


Take out the starter (200g) and save it in the fridge for your next sourdough recipe.

Add 20g salt to the dough.

Knead well (15 to 30 minutes). Do not add additional flour to keep dough from sticking. It will stick to the counter and your hands but once kneaded enough will be much less sticky.

Once dough forms a not too sticky ball that resists kneading well, divide dough into two loaves and place in well floured baskets. Allow to rise for 4 hours at 26C or 6 to 8 hours at room temperature.

Make a slice (score the dough) in the top of the dough to help allow rising and place on hot bread stone in a 500F preheated oven.

Turn heat down to 450F immediately and bake for 40 minutes.

Allow to cool for 1 hour before slicing and enjoying. Store in paper bag for first night or cut side down on counter nude.

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