Time for another lesson in baking a tasty sourdough bread. Sourdough breads are all the breads I eat nowadays.
My son wanted me to “score” the bread in a smiley pattern but it turned out more like a Hallowe’en monster…
Anyway, this sourdough loaf was created using another rhythm than my usual “bake one sourdough bread during a weekend day” routine.
This is how I fit it into my work routine.
The 100 gr sourdough starter (100% hydration meaning equal weights of flour and water) which I used in the bread, was grown from a single tablespoon of starter. I mixed that with 50 gr flour and 50 gr water at 18:00 in the evening and let it ferment for 6 hours until midnight:
The dough for the bread (adding 250 gr whole-wheat flour, 150 gr Waldkorn mix, 50 gr all-purpose flour, 330 gr lukewarm water, 15 gr vegetable oil and 7 gr salt) was then created using this starter at midnight. What I did first was combine all ingredients except oil and salt and autolyse this mix for 25 minutes. Then I added oil and salt and hand-kneaded the dough for 10 minutes.
The kneaded dough ball was left on the kitchen counter at room temperature, covered by plastic wrap in a bowl (I had a good night’s sleep) until 08:00 the next morning at which time it had about tripled in size.
The dough was deflated carefully, pre-shaped, bench-rested for 15 minutes and then shaped into a boule and put into a basket. The basket went into the fridge inside a sealed plastic bag.
The dough was deflated carefully, pre-shaped, bench-rested for 15 minutes and then shaped into a boule and put into a basket. The basket went into the fridge inside a sealed plastic bag.
Off to work.
I came back home at 18:00 that evening, transfered the basket from the fridge to the kitchen table (the dough had doubled in size during the day inside the fridge) and set the oven to pre-heat to 250C for an hour, with a pizza stone inside.
At 19:00 I turned the basket over and dumped the dough onto a silicone mat. I scored he bread with a smiley pattern and shoved it onto the pizza stone.
Baked during 20 minutes at 240 C with steam, then 20 minutes at 210 C without steam.
The result: impressive oven bloom, yummy bread with subtly more tones of sourness than my usual weekend breads that ‘only’ take 10 hours from start to finish.
At 19:00 I turned the basket over and dumped the dough onto a silicone mat. I scored he bread with a smiley pattern and shoved it onto the pizza stone.
Baked during 20 minutes at 240 C with steam, then 20 minutes at 210 C without steam.
The result: impressive oven bloom, yummy bread with subtly more tones of sourness than my usual weekend breads that ‘only’ take 10 hours from start to finish.
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