Sourdough Bread

sourdough Bread

I got a sourdough starter from an acquaintance, I wanted to try it again, after several unsuccessful, solid bricks!
I always thought it was a shame to have to throw away so much in the "growth period" of the starter, but now I wanted to try it that way.
Well, how happy I am with only 3 ingredients to bake delicious sourdough bread!
I will try to explain my method.

This recipe is for 2 breads, as you can read at the bottom, I bake the bread in a cast-iron pan, which is hot once in a while and then 2 in a row is slightly more environmentally conscious.

I usually start taking my starter out of the fridge on Monday evening, where he can come to room temperature during the night, then I feed him twice a day on Tuesday, Wednesday and Thursday.

You start (for 2 loaves then) with 70 grams of starter, stir well, 30 strokes. I put it in a eck liter preserving jar, where the lid is just loose (so that any air that may arise through the fermentation can escape), then stir in 70g lukewarm water well and then stir 70g rye flour well. Then let the pot and lid rest on it on the counter until early in the evening. You should see the volume increase to double during the course of the day. You let the pot rest on the counter until early in the evening. First stir well again (another 30 strokes) and remove 140gr from the pot. This is what you throw away, you can also make someone else happy with a starter, you can add it to your pancake batter, I myself spread it 2 x thinly on a sheet of baking paper and folded it and put it in the freezer , should my starter stop working at a time, then iig a new one ready.

This means stirring, throwing away and feeding the starter in the morning and in the evening for about 3 days. When the volume has doubled or even tripled, the starter is ready to bake.
On Friday morning there is 220gr in my preserving jar, here I take 70g, this goes into a clean preserving jar in the fridge and is my starter for the next session.
I divide the remaining 140gr into 2 portions, each for 1 loaf, I also do this every portion in a clean preserving jar. Each pot now contains 70 grams of starter, which you supplement with again 70 grams of water and 70 grams of rye flour, stir well again and allow it to rest on the counter during the day.

Around 18 o'clock, or a little earlier or later, take the 220gr that is now in the preserving jar and put it in the mixing bowl of the food processor, this should be filled with 400ml lukewarm water and 600gr flour (I do 450gr peoples spelled flour and 150gr spelled flour ) let it mix briefly at position 1, so that it is just below each other, about 1 to 2 minutes. Now let the dough rest for at least 20 minutes in the bowl, then add some salt, I use 2 small teaspoons per loaf, let your mixer run again, now on position 2 for about 7 minutes, the dough should go a little shine. Make sure it does not rise too much on the sides and occasionally remove it from the side with a dough scraper.
Put the dough in another, large bowl and cover with a plastic bag that you fold well around it.
Make the dough for the 2nd loaf in the same way.

Around 9 p.m. let the dough slide carefully out of the bowl, with a spatula you first pull the dough a little apart on the right and fold it back to the middle, including on the left, top and bottom. Gently turn it over to minimize air escaping and place it back in the bowl, possibly a little flour first to prevent sticking. The more you touch the dough, the more air it loses, so do it with policy.
You can repeat this at 11 am, but this is not necessarily necessary.

The next morning the oven at 220 degrees, immediately the cast iron pan with lid in it to warm up. Gently slide the dough back onto the counter with a little flour and, just like yesterday evening, "stretch" again, push it into shape a little, so that you get a more elongated loaf of bread, this is a more convenient shape than round. After about 20 minutes take the pan out, remove the lid and carefully put the bread in the pan, (greasing is not necessary, the heat of the pan sears immediately close to the bottom) now carve the top with a sharp knife, the bread bursts open nicely at that spot, put the lid on and back in the oven, let it bake for half an hour with the lid, then carefully remove the lid from the pan, quickly close the oven again and leave the top brown for another 10 to 15 minutes This also ensures a crispy crust.
And bread is no. 1, do the same with the other bread. Let the loaves cool well before you cut them, this will irrevocably change the structure of the bread.
Tasty!

Natuurlijkerleven 16-05-2019 00:00 Comments ( 0 )

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