ingredients
1 cup "fed" sourdough starter 1 1/2 cups to 1 2/3 cups lukewarm water, enough to make a smooth dough 5 cups Unbleached All-Purpose Flour 1 tablespoon sugar 2 1/4 teaspoons salt
1) Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.
2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
3) Add the remaining ingredients: 2 cups of flour, sugar, salt/ Knead to form a smooth dough.
4) Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.
5) Gently divide the dough in half.
6) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet (I prefer to use polenta instead of any grease). Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
7) Spray the loaves with lukewarm water.
8) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
9) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
Cheers,
Chris
Do you have the gram equivalents?
Do you have the gram equivalents?
Grazi!
so the problem with following any recipe is that all flours absorb differently.
so, you probably need to increase the hydration levels.
sour is a process of fermentation, the yeast needs to eat on the flour and give off the sour 'lactobicillia', so a longer fermentation and also using a cold fermentation will increase the sour levels.
https://www.culturesforhealth.com/learn/sourdough/how-to-make-truly-sour-sourdough-bread/
day 5 is ok to make bread at, but after another week of building the colony you will notice a big change in flavor and activity.
have fun
chris
I found this dough very dry. I printed out the recipe and had it next to me so I know I followed the instructions. The cultures were very vigorous. They did bake nicely, not really much flavor so I'll have to work on that culture a bit more. It was 5 days old when used. I'm looking for more consistency as I have access to a wood oven where I volunteer. Magnolia Mound Plantation Kitchen House.