Can't you cook sourdough craftsman at home? Just think again! Think again! Sourdough Bread: a guide for beginners is your resource for tasty, homemade, kneaded bread.
- Prep:1 hrs
- Cook:40 mins plus 8 days for the starter and 3 hrs rising
- A challenge
- 700g strong white flour
- 500g strong white flour, plus extra for dusting
- 1 tsp fine salt
- 1 tbsp clear
- 300g sourdough starter
- flavourless oil, for greasing
- Make the starting point first. Mix 100 g of the flour and 125 ml of slightly warm water together in a wide tub. Smooth and lump-free whisk together.
- Shift your starter to a big jar or plastic container (1-liter Kilner pot is good). Keep a jar or lid ajar in a warm spot for approximately 1 hour (approximately 25C is optimal).
- You'll have to feed the starter for the next six days. Every day, add an additional 100 g of meal and 125 ml of slightly warm water, pour over half the initial start and stir well. Hop to do it every day at the same time.
- After 3-4 days you can begin to see surface bubbles that smell a little acidic and yeasty. The starter functions which is a positive sign.
- The starter should be very bubbling and smell a lot sweeter on day 7. Now it is fit for baking.
- In a bowl or mixer fitted with a crouching hook tip meal, 225ml of warm water , salt, butter, and starter. Add extra meal if the water is too sticky or if it is too dry, add it in a wooden spoon or slowly on the computer.
- Take yourself to a gently bleached surface and knead for 10 minutes until it is smooth and elastic – you can spread it tearlessly. Take a bit of pressure and mix for five minutes while you have a blender.
- In a wide and waxy tub, put the dough and spray them with an oiled cling film. Enable 3 hours to get up in a warm spot. You may not be observing any activity, but you may not be disappointed, for sourdough takes much longer than typical yeast bread.
- Put a medium sized bowl with a clean tea towel and flour into it or you can do it if you have a nice basket (see tips below). Return the dough to the surface of work and knead momentarily to eliminate any air bubbles. Shape the dough and brush it with meal in a smooth ball.
- In the bowl or the proving basket, put the dough on the side of the seam, cover with a layer of an oiled finger film and leave it for 6-8 hours at the room temperature or around two times in duration.
- Place a big bakery in the oven and heat to fan / gas 8 230C/210C. Place a small tin with a small volume of water in the bottom of the oven and produce steam. Take off the baking dish, dust it with flour. Then dust the rising dough gently into the sheet.
- Bake it for 35-40 min, if you prefer, until golden brown. Break the top with a sharp knife a few times. When hit on the bottom it will sound hollow. Enable 20 minutes before serving to cool on a wire rack.
Nutrition per serving :
- kcal 245
- fat 1g
- saturates 0g
- carbs 48g
- sugars 1g
- fibre 2g
- protein 8g
- salt 0.4g
Be patient :
Depending on temperature and setting, it will take from one to five days for your starter to start fermenting. Persevere up to six days, chuck it away and start anew when you do not yet have a lifetime symbol, or when the starter smells bad.
Do I need a proving basket?
The dough may rise well in a tub, but use a tested basket (also known as banneton) for the distinctive design at the side of your loaf. They come in oval or circular types commonly made of natural cane woven in a spiral pattern. Until using, make sure that you flourish the basket, bring meal into all the grooves and never wash it – touch the old flour, only after each use. You can order them from cookshops or from johnlewis.com online.
Storing your starter :
You should keep it at room temperature and feed it everyday or two, if you intend to make sourdough every 2-3 days. If you hold the starter less frequently in the refrigerators, feed it once a week and then leave for 24 hours at room temperature.
For best results :
Leave at room temperature for 24 hours if you use the starter from the fridge. Avoid using your starter always if it's starving (it isn't fed 24 hours). Leave the next loaf in your container around 200ml of the starter.
Keep a loaf in the freezer :
So, if you know you don't eat the entire loaf, freeze half another day. freezes really well. Frost on a wire rack with tea towels to keep the bread from drying or getting a soggy bottom.