Editing Recipes/Sourdough Bread
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I started with these two recipes: | I started with these two recipes: | ||
[https://www.theperfectloaf.com/tartine-sourdough-country-loaf-bread-recipe/| Perfect Loaf Tartine Bread #33] | |||
[https://www.theperfectloaf.com/high-hydration-sourdough-bread/| Perfect Loaf High Hydration Bread] | |||
Bread-making is a very forgiving process. I don't exactly follow these two recipes (in one | Bread-making is a very forgiving process. I don't exactly follow these two recipes (and in one step. I didn't realize that I wasn't adding enough flour until the third time I made it) but the dough seems to happily rise in this Seattle weather no matter what I choose to do. | ||
The recipes above make 2 loaves but I make only one loaf at a time. I start with their portion of leaven (for 2 loaves) and only use 1/2 of it to make just 1 loaf. I let the other 1/2 of leaven hang out and ferment until I make the next loaf. | The recipes above make 2 loaves but I make only one loaf at a time. I start with their portion of leaven (for 2 loaves) and only use 1/2 of it to make just 1 loaf. I let the other 1/2 of leaven hang out and ferment until I make the next loaf. | ||
It takes about 36-48 hours. | |||
=Ingredients= | =Ingredients= | ||
==For leaven== | ==For leaven== | ||
* Wet sourdough starter 30g | * Wet sourdough starter 30g | ||
| Line 23: | Line 22: | ||
==For dough== | ==For dough== | ||
* Leaven: 125g | * Leaven from above: 125g | ||
* Warm water 375ml: About 75-80F. | * Warm water 375ml: About 75-80F. | ||
* Bread flour 400g: I use King Arthur's. | * Bread flour 400g: I use King Arthur's. | ||
* Whole wheat + Rye flour 50-100g: I was doing 50g and that worked well but the recipes above use 100g. When I used 100g, I added a lot more water. I put in a little more whole wheat than rye but I don't measure each ingredient separately. | * Whole wheat + Rye flour 50-100g: I was doing 50g and that worked well but the recipes above use 100g. When I used 100g, I added a lot more water. I put in a little more whole wheat than rye but I don't measure each ingredient separately. | ||
* Salt 8-10g + Water 25g: I once forgot salt and the resulting bread was good-looking but not tasty. Mako rescued it by making ploughman's sandwich with brown pickle and cheddar cheese. | * Salt 8-10g + Water 25g: I once forgot salt and the resulting bread was good-looking but not tasty. Mako rescued it by making ploughman's sandwich with brown pickle and cheddar cheese. | ||
* a couple pinches of polenta and all purpose flour. | |||
=Preparation= | =Preparation= | ||
General flow: | General flow over 2 days: | ||
# Day 1: Make leaven at room temperature overnight. | # Day 1: Make leaven at room temperature overnight. | ||
| Line 46: | Line 39: | ||
# Day 3: Bake. | # Day 3: Bake. | ||
Day 1: | |||
1. Mix 30g sourdough, 120g whole wheat, and 120g warm water with a spoon (="leaven"). No need to knead. | |||
2. Cover and let the leaven rest at room temperature (i.e. Seattle autumn temp) until the next day. I've done 12-36 hours at this step and all worked. I usually do this step sometime between 3 and 11 PM. | |||
Day 2: | |||
[[File:Sourdough_dough_2019.jpeg|thumb|happy dough with some bubbles.]] | |||
3. Mix 125g leaven and 375ml warm water in a large deep container with a lid. | |||
4. Add 400g bread flour and 50g whole wheat/rye flour mixture to Step 3. Mix well but no need to knead. | |||
5. Cover and let them sit for about 1-2 hours ("Autolyse" stage). | |||
6. Add 8-10g salt in 25ml water to #5. Massage the bread to make sure the salt water is well mixed into the bread. Lucy says that it's ok to do this step at #4 too. | |||
7. Stretch and fold (there are a bunch of videos online on how to do this). I wash my hands under warm water and use *wet* hands to stretch and fold. The Perfect Loaf recommend this step be repeated 4-6 times (every 30 minutes) over 2-3 hours. I usually let the dough hang around for 2-6 hours at room temperature and stretch and fold whenever I remember. Towards the end of this process, you can stretch out a thin layer of dough (you can see through it). When that happens, I think it's ready to let it rest. | |||
8. Cover and put the dough in the fridge for 12-18 hours. | |||
Day 3: | |||
9. Take out the dough during the day. The Perfect Loaf says you can just bake it directly out of the fridge but I usually let it sit at room temperature for 1-2 hours while the oven heats up. | |||
10. Put the Dutch oven and the lid in the oven. Heat the oven at 500F for about an hour. | |||
11. Shape the loaf either on a parchment paper or in the banneton (coat with rice flour or all purpose flour). Look for videos on how to shape bread. | |||
12. Let the loaf rest for 1-2 hours at room temperature. | |||
13. Mix polenta and all purpose flour to put on the bottom of the Dutch oven (to prevent the dough from sticking to the pot). Just enough to cover the bottom of the pot. | |||
14. Take out the dutch oven and its lid. Cover the bottom with #12. Put the loaf in. Score the loaf (make cuts on top) anyways you like. | |||
15. Bake at 500F for 20 minutes with the lid on. Turn it down to 450F for 10 minutes with the lid still on. | |||
16. Take off the lid and turn it down to 400F for another 25-30 minutes. | |||
17. Cool the loaf on a cooking rack for 1-2 hours. | |||
There are tons of different ways to do each step, so you can read different recipes and create your own method. | |||
[[File:Sourdough_slice_2019.jpeg|thumb|sliced bread]] | |||
