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.
Looks great! And the smiley face is both amusing and disturbing. 🙂
Slackware everyday user’s bread 😉
That’s great. I love the Jack ‘o Bread. I’ve been eating more sourdough lately, but I have yet attempted to bake some.
Sauerteigbrot 🙂 That’s what I’m missing sice I’m living in France 🙂