Sourdough
In the Spring of 2020 I took pleasure in advancing my sourdough skills. It can be a lifelong passion and the learning is endless. I have laid out what I know here. Although, I have a lot of cooking and baking experience, I am only 12 weeks into this, so take everything with a big Italian pinch of salt. There are many resources online, so see where the journey takes you and feel free to go a different direction. Let me know if you think I should do things differently!
I hope this helps you in some modest way.
Sourdough bread takes some practice, patience and discipline. Having said that it can be forgiving. A lively starter is key. My son in law gave me some. If you have a cast iron Dutch oven, great! If not, a pizza stone or two baking sheets stacked upside down will work great. A kitchen scale is a wonderful tool, but in case you can't get one at this time, I have written some volume measurements. If you take this hobby up, you will want to get a scale.
Feeding the starter to keep on hold
Discard all but 75 grams starter. Mix in 75 grams water and 75 grams flour. Mix thoroughly, cover lightly, leave at room temperature. Do this every day.
Follow this link for a good read:
https://www.theperfectloaf.com/sourdough-starter-maintenance-routine/
7:00 am Feed starter
10.00 am Mix Autolyse
12.45 pm Add the rest of the ingredients
1.30 1st Fold and stretch
2.00 2nd Fold and stretch
2.30 3rd Fold and stretch
4.30 Shape
Fridge overnight
Bake the next day straight out of the fridge. There is some flexibility as to the timing.
2 big loaves - may adjust based on your banneton
I think your banneton might be perfect.
850 grams white unbleached flour
150 grams whole wheat
650 ml water (85 degrees)(1st measure)
150 grams freshly fed ripe starter (more on that later)
20 grams salt
100 grams water(2nd measure)
Day 1
Step 1 - feeding the starter
6:00 or 7:00 a.m.
Use a pint sized Mason jar. Weigh 100 grams of starter. Stir in 100 grams of 85 degree water and 100 grams of white flour.
Stir it until it is smooth. Mark the level with a bit of tape or dry erase marker. Leave it in a warm place, 80 degrees. It should double in size in a 4 to 6 hours. It should rise up and be puffy, but should be used before it collapses.
Step 2 - Mixing the flour and water- Autolyse
10:00 a.m. (Or a time of your choosing, but keep in mind you need a 7 or 8 hour window on day 1)
Mix the 2 kinds of flour and the first measure of water in a large bowl. Mix with your hand for about 4 or 5 minutes. It will be lumpy. Scrape down the sides of your bowl. Mix a bit more, have no dry flour showing. Slip the bowl into a plastic bag, I use a white kitchen catcher. This is your autolyse. This makes you very fancy. You get extra points if you can pronounce it properly. Leave it 3 hours at warm room temperature.
PROOFER: Maybe 85 degrees
Step 3 - Adding the rest of the ingredients - starter, salt and 2nd water
1:00 o'clock.(3 hours later)
Measure out the starter, salt and 2nd measure of water.
Have a little bowl of water close at hand. Dip your hand in the water and shake off excess. Add the starter, water and salt to the autolyse. Mix by squeezing and breaking up the dough. At first, it will be very uncooperative, rather a shaggy mess.
Keep going. It will start to come together in 5 or 6 minutes.
Very active starter is key to good oven spring.
Step 4 - Fold and stretch:
After 30 minutes or so, stretch and fold the dough as shown in the video. Lift the dough up from the far side, stretch it up and towards you, fold it flat. Best seen in the video. Do this around 12 times each time.
The video says 20, this is not required, 12 is enough.
Do this 3 times, with 30 minute intervals. Then leave to rest 2 hours somewhere a little warm.
Rice Flour(helps to coat the loaf):
I make rice flour in my little coffee grinder. (I discard the first coffee scented bit) Rice flour seems to work better for me, but some people just work with regular flour, semolina or cornmeal.
Step 5 - Shaping the loaves:
1. Do the Prefold first ( watch the somewhat badly shot video)
2. Finish shaping with traditional pull and stretch.
3. Smother heavily with rice flour, cornmeal or semolina and place upside down in a cloth lined bowl. (Dust the cloth heavily with rice flour). If you are lucky enough to have a fancy banneton, that is marvellous. Place in the refrigerator overnight.
Day 2 - Get up and get ready to bake! Place your Dutch oven, pizza stone or two cookie sheets stacked upside down in the cold oven. Turn oven on to 500 degrees.
Baking the loaf
Preheat the oven to 500 degrees for 1 hour.
Slip the loaf into the Dutch oven(watch the video). Place the lid on the Dutch oven. Set a timer for 25 minutes.
Remove the lid after 25 minutes. Turn oven down to 450 degrees.
Bake an additional 15 to 25 minutes or so, depending on how charred and crusty you like it. The loaf should sound hollow when you knock on the bottom.
Eating the loaf
Resist the temptation to eat the loaf warm. Wait two or better yet three hours before cutting in the loaf with your bread knife. Have lots of fresh butter standing by.
It freezes very very well. Slice before freezing. It make wonderful toast.
Resist the temptation to eat the loaf warm. Wait two or better yet three hours before cutting in the loaf with your bread knife. Have lots of fresh butter standing by.
It freezes very very well. Slice before freezing. It make wonderful toast.
Other resources:https://docs.google.com/document/d/1ld8gOIirJgN5e3l2lhA-1OTXz5d2ZOo-cmihnDAtsO8/edit