Return to the (greased) bowl, cover and leave to rest for 40 minutes at room temperature. Leave covered to rest for 15 minutes on your bench. Take the dough out of the mixer bowl and onto a floured work surface and do one stretch and fold (a full letter fold, left over right, right over left, bottom over top, top over bottom see our bread movie to observe this technique if you are not familiar with it). ![]() Cover the mixer bowl and leave to rest for 15 minutes. Add the flour and salt and knead (we use a spiral mixer) for 3 minutes. Combine the starter with the 204 g water and stir for 1 minute to loosen the stiff starter. Take the starter out of the fridge and immediately start making the dough. So, it is now probably somewhere in the afternoon on day 3 of the recipe (17.00 h if you stick to my time table). It will stay there for the next 34 hours! This means that on the morning of day 2 you put it in the fridge and in the late afternoon of day 3 you take it out again (see time table at bottom of recipe). After a minimum of 9 hours at room temperature it is ready for…the fridge. Cover the bowl with clingfilm and let it preferment. It is not a problem if your dough still looks a bit rough. Mix it well for about 1 minute until all the ingredients have been combined and you have a dough like ball. In a bowl stir together 126 grams of bread flour with 83 grams of water at room temperature with 24 grams of the (rye) sourdough culture. ![]() Open WKB Dough Calculator Making the Starter I just give it a few table spoons of water and rye flour, stir, and ready! Ingredients for the Starter ![]() As I am a bit lazy in feeding, normally I only feed it once a week, after my weekend baking. It is also very forgiving in the amount you feed it. This way it stirs easy but does not add as much water to the dough as a poolish starter. I maintain the starter as a ‘almost’ stiff starter. A sourdough culture based on rye flour is easier to maintain, it does not transform into a slurry when you forget about it, it is easier to stir because it has almost no gluten and it smells very very nice, a bit like fruit. That’s the maximum our spiral mixer can handle.įor the starter in this recipe I use a sourdough culture which is made with 100% whole grain rye flour. If you want to make more than one loaf, just double or triple or quadruple the ingredients. For example if you extent the time in the fridge the bread will become more sour, but the gluten strength will weaken, so you probably get a flatter, denser bread. But alterations can have an effect on taste and texture. Of course you can be a bit flexible with the time table, especially with the 34 and 15 hour periods the dough spends in the fridge. The times given in the time table at the bottom of the recipe keep this in mind. The trick of this recipe is to fit it in with other activities like sleep and work. But of course, as you may know by now, I have made my own version (which comes with exact measurements and a time table!). This recipe is based on the San Francisco Sourdough recipe from Peter Reinhart’s latest book ‘Artisan breads every day’. Perfect to incorporate in a very long weekend of baking. Plan ahead for this recipe because it is going to take 4 days from start to finish. These kind of recipes always trigger my interest. ![]() His recipe intrigued me when I first read it the use of the refrigerator, the promised taste and sourness, and the sheer amount of steps and time. SF Sourdough: Time, Patience and Planning Skills!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |