first attempt at sourdough bread
I have enjoyed making bread with bought instant yeast for past 2 decades and for most of that time I have intermittently thought about having a go at sourdough bread but never quite followed through on it.
I am seriously impressed at the result of my first attempt at sourdough- so delicious - the crust especially! Bread is a foundation of civilisation and sourdough seems a very real and direct connection to the first raised breads. It is the bread that caught on!
Process
starter ==> sponge ==> bread dough ==> bread
Starter or "mother"
Mix 100g flour and 150ml water and leave at room temperature for 2 days.
Chuck half of the mix away away and add a couple of tablespoons of flour and enough water to make it runny again.
Repeat for another few days, discarding half and adding more water and flour - by 5 days it should get bubbly within a few hours of being replenished.
It took me 5 days to get it to go bubbly and then it got stronger and stronger. I started the starter 13 days before I made the bread in the picture but my task should be easier now. Apparently you can leave the starter in the fridge for a week or two and then revive it with flour and water. I havent tried this yet but it is the plan going forward. I hope to have the starter handy all the time and be able to make a loaf at a day's notice.
Sponge:
This is the "get ready" phase.
To make the sponge in a big bowl add:
~100g of starter (if in the fridge then get it to room temp first).
300g flour
300ml water.
pinch of salt
Leave to rise with a loose cover in a warm place for 4 hours.
It can be popped in the fridge after this if you want to make the loaf the next day or used directly at the end of the 4 hours. It will be bubbly and big. If it isnt dont proceed.
Bread dough:
Add a further 350g of flour to the sponge and a further tsp of salt and a splash of olive oil. Knead for 15 minutes or until very silky. Roll into a loaf, score top and put into container for baking. I used a Le Creuset roasting dish and oiled it well.
Let rise for 2 hours in a warm place.
Bake - 220C for 45 minutes (This was perfect for our Everhot oven but all ovens are different so adjust/check, a fan oven will probably be quite a bit faster)
I like Flickr as a place to go back to things- I now have the recipe stored and searchable!
first attempt at sourdough bread
I have enjoyed making bread with bought instant yeast for past 2 decades and for most of that time I have intermittently thought about having a go at sourdough bread but never quite followed through on it.
I am seriously impressed at the result of my first attempt at sourdough- so delicious - the crust especially! Bread is a foundation of civilisation and sourdough seems a very real and direct connection to the first raised breads. It is the bread that caught on!
Process
starter ==> sponge ==> bread dough ==> bread
Starter or "mother"
Mix 100g flour and 150ml water and leave at room temperature for 2 days.
Chuck half of the mix away away and add a couple of tablespoons of flour and enough water to make it runny again.
Repeat for another few days, discarding half and adding more water and flour - by 5 days it should get bubbly within a few hours of being replenished.
It took me 5 days to get it to go bubbly and then it got stronger and stronger. I started the starter 13 days before I made the bread in the picture but my task should be easier now. Apparently you can leave the starter in the fridge for a week or two and then revive it with flour and water. I havent tried this yet but it is the plan going forward. I hope to have the starter handy all the time and be able to make a loaf at a day's notice.
Sponge:
This is the "get ready" phase.
To make the sponge in a big bowl add:
~100g of starter (if in the fridge then get it to room temp first).
300g flour
300ml water.
pinch of salt
Leave to rise with a loose cover in a warm place for 4 hours.
It can be popped in the fridge after this if you want to make the loaf the next day or used directly at the end of the 4 hours. It will be bubbly and big. If it isnt dont proceed.
Bread dough:
Add a further 350g of flour to the sponge and a further tsp of salt and a splash of olive oil. Knead for 15 minutes or until very silky. Roll into a loaf, score top and put into container for baking. I used a Le Creuset roasting dish and oiled it well.
Let rise for 2 hours in a warm place.
Bake - 220C for 45 minutes (This was perfect for our Everhot oven but all ovens are different so adjust/check, a fan oven will probably be quite a bit faster)
I like Flickr as a place to go back to things- I now have the recipe stored and searchable!