Sourdough thread............
- Thread starter bfreebern
- Start date
My recipe:
325g water
120g active starter
500g flour
17g salt
I mix the water/starter together. Then add the flour and salt. Once mixed, I let it sit for 30 minutes. After that first 30 minutes, I did the first of four stretch and folds, 30 minutes apart. At the end of my stretch and folds, I let it rise/proof on the counter until it's grown to 50%ish. Then I prepare my counter with a little flour and dump the dough onto the counter. I stretch out the dough flat on the counter, then fold it into thirds and start shaping the dough. I drag/tuck the dough under itself, until it's nice and round. I keep the top on top the entire time and when I'm done, I put it in my prepared banneton, bottom side facing up. If I need to, I pinch the dough together to make a nice bottom of the dough.
I cover my banneton with shower caps that you can get from Walmart and put it in the fridge for 24 hours. When I'm ready to cook, I preheat my oven, with my dutch oven inside, to 450. Once warmed up, I get my dough out of the fridge and place it on a sheet of parchment paper. I score the top and pull the DO out of the oven. I've sprinkled rice on the bottom of my DO, just so there's some room between the loaf and the bottom of the DO, to prevent burning. Place the loaf in the DO, put a few pieces of ice between the parchment paper and DO, which causes steam and let it bake covered for 35 minutes. Once that's up, I take the lid off and bake for another 10 minutes uncovered. The bread will be ready when it's temped at over 200 degrees, but you can leave it in until it's however dark you like it.
Remember, with baking it will continue to cook, so don't cut into it until it's cooled. I have started adding 1 stick of grated butter, to my loaves and it makes a huge difference. I do 1/2 the butter and fold it into the 3rd stretch/fold, then the other 1/2 on the last stretch/fold. The good thing about baking sourdough, that if it's not how you like it, or your scoring didn't take or it's overproofed/underproofed..........everyone will still eat it!
325g water
120g active starter
500g flour
17g salt
I mix the water/starter together. Then add the flour and salt. Once mixed, I let it sit for 30 minutes. After that first 30 minutes, I did the first of four stretch and folds, 30 minutes apart. At the end of my stretch and folds, I let it rise/proof on the counter until it's grown to 50%ish. Then I prepare my counter with a little flour and dump the dough onto the counter. I stretch out the dough flat on the counter, then fold it into thirds and start shaping the dough. I drag/tuck the dough under itself, until it's nice and round. I keep the top on top the entire time and when I'm done, I put it in my prepared banneton, bottom side facing up. If I need to, I pinch the dough together to make a nice bottom of the dough.
I cover my banneton with shower caps that you can get from Walmart and put it in the fridge for 24 hours. When I'm ready to cook, I preheat my oven, with my dutch oven inside, to 450. Once warmed up, I get my dough out of the fridge and place it on a sheet of parchment paper. I score the top and pull the DO out of the oven. I've sprinkled rice on the bottom of my DO, just so there's some room between the loaf and the bottom of the DO, to prevent burning. Place the loaf in the DO, put a few pieces of ice between the parchment paper and DO, which causes steam and let it bake covered for 35 minutes. Once that's up, I take the lid off and bake for another 10 minutes uncovered. The bread will be ready when it's temped at over 200 degrees, but you can leave it in until it's however dark you like it.
Remember, with baking it will continue to cook, so don't cut into it until it's cooled. I have started adding 1 stick of grated butter, to my loaves and it makes a huge difference. I do 1/2 the butter and fold it into the 3rd stretch/fold, then the other 1/2 on the last stretch/fold. The good thing about baking sourdough, that if it's not how you like it, or your scoring didn't take or it's overproofed/underproofed..........everyone will still eat it!
MX
Some may call me....Tim?!?
I am trying a new recipe this weekend
Will post it and results after the bake
Will post it and results after the bake
CigarStone
For once, knowledge is making me poor!
That looks delicious!
I'll add in my recipe for a sandwich type sourdough versus the "rustic" crunchy style.
This will need to be tweaked based on your pan size, but it makes one large and one small loaf for me.
First stage: (autolyze)
Second stage:
Then knead five minutes.
Transfer to an oiled container. I also use shower caps to cover the bowl.
Stretch and fold at 30 and 60 minutes.
Coil fold at 90 and 120 minutes.
Let proof another hour or two after that.
Dump it onto a lightly floured work surface, roll it out into a huge rectangle, and divide based on your pan sizes.
Roll each portion (like you're rolling a carpet) and place them in your greased pans.
At this point if you want it more sour you'd place it in the fridge. I usually don't and just let it rise immediately. As it's approaching the top of the pan preheat the oven to 375. I like to preheat for at least a half hour.
When the dough is just below the top of the pan is the best time to bake, but if it goes a bit over it'll be ok. Too much, though, and the oven spring will make it flop over the sides.
Place in oven, reduce to 350, and bake 20 minutes.
Reduce to 325 and bake another 20 minutes. If baking more than one loaf together, rotate pans at this point.
Remove from pans and bake right on the oven rack another 10 minutes. This helps firm up the crust on the part of the loaf that was in the pans, I find it tends to be a bit too soft/soggy otherwise.
Cool on rack for two hours before cutting.
I'm not finding a great picture of the crumb, but this one gives you a good idea.
This will need to be tweaked based on your pan size, but it makes one large and one small loaf for me.
First stage: (autolyze)
- 735 g water
- 735 g flour (I do 500 g freshly milled whole wheat, 235 g organic all purpose)
Second stage:
- 375 g all purpose flour
- 90 g unrefined coconut oil
- 24 g kosher salt
- 300 g active starter (50:50)
Then knead five minutes.
Transfer to an oiled container. I also use shower caps to cover the bowl.
Stretch and fold at 30 and 60 minutes.
Coil fold at 90 and 120 minutes.
Let proof another hour or two after that.
Dump it onto a lightly floured work surface, roll it out into a huge rectangle, and divide based on your pan sizes.
Roll each portion (like you're rolling a carpet) and place them in your greased pans.
At this point if you want it more sour you'd place it in the fridge. I usually don't and just let it rise immediately. As it's approaching the top of the pan preheat the oven to 375. I like to preheat for at least a half hour.
When the dough is just below the top of the pan is the best time to bake, but if it goes a bit over it'll be ok. Too much, though, and the oven spring will make it flop over the sides.
Place in oven, reduce to 350, and bake 20 minutes.
Reduce to 325 and bake another 20 minutes. If baking more than one loaf together, rotate pans at this point.
Remove from pans and bake right on the oven rack another 10 minutes. This helps firm up the crust on the part of the loaf that was in the pans, I find it tends to be a bit too soft/soggy otherwise.
Cool on rack for two hours before cutting.
I'm not finding a great picture of the crumb, but this one gives you a good idea.
Sourdough Pizza Crust
Knead 3-4 minutes, transfer to oiled container.
Stretch and fold at 30, 60, 90, 120 minutes.
Proof another 1-2 hours.
Dump onto lightly floured work surface, divide into 4 even portions, roll up into balls, and place each in a separate container. (I use quart size cottage cheese or yogurt containers.)
Refrigerate 1-3 days. You can go longer but the dough gets pretty hard to work with at that point. I went 5 or 6 days once and it was a PITA.
Take out from fridge and let warm up for an hour or so, then on a floured work surface stretch each piece into a circle (as best you can).
Once mine is about halfway stretched I transfer it to parchment paper, finish stretching it, and do everything from this point forward on that.
You'll have to YouTube some videos on stretching the dough, I suck at it and am in no position to give any advice there!
Add sauce, cheese, toppings, etc., and bake.
Bake at as high a temperature as your oven can handle. I set mine to 550 and preheat for an hour.
Bonus super easy pizza sauce recipe:
1/4 yellow onion, minced
2-6 cloves garlic, minced or crushed
2 Tablespoons olive oil
1 28 oz can crushed San Marzano tomatoes
1 Tablespoon Italian seasoning
1 teaspoon red pepper flakes (optional)
Heat oil on medium heat in medium saucepan, add onions, cook until translucent, add garlic, cook one minute, and tomatoes and seasoning, bring to a simmer and reduce heat to keep it there, cook for about twenty minutes or until your desired thickness. Done!
- 500 g all purpose flour (or 00 Italian flour if you really want to)
- 325 g water
- 100 g active sourdough starter (50:50)
Knead 3-4 minutes, transfer to oiled container.
Stretch and fold at 30, 60, 90, 120 minutes.
Proof another 1-2 hours.
Dump onto lightly floured work surface, divide into 4 even portions, roll up into balls, and place each in a separate container. (I use quart size cottage cheese or yogurt containers.)
Refrigerate 1-3 days. You can go longer but the dough gets pretty hard to work with at that point. I went 5 or 6 days once and it was a PITA.
Take out from fridge and let warm up for an hour or so, then on a floured work surface stretch each piece into a circle (as best you can).
Once mine is about halfway stretched I transfer it to parchment paper, finish stretching it, and do everything from this point forward on that.
You'll have to YouTube some videos on stretching the dough, I suck at it and am in no position to give any advice there!
Add sauce, cheese, toppings, etc., and bake.
Bake at as high a temperature as your oven can handle. I set mine to 550 and preheat for an hour.
Bonus super easy pizza sauce recipe:
1/4 yellow onion, minced
2-6 cloves garlic, minced or crushed
2 Tablespoons olive oil
1 28 oz can crushed San Marzano tomatoes
1 Tablespoon Italian seasoning
1 teaspoon red pepper flakes (optional)
Heat oil on medium heat in medium saucepan, add onions, cook until translucent, add garlic, cook one minute, and tomatoes and seasoning, bring to a simmer and reduce heat to keep it there, cook for about twenty minutes or until your desired thickness. Done!
Sourdough pancakes or waffles
Now add:
Cook and enjoy!
- 260 g all purpose flour
- 355 g water
- 240 g active or discard sourdough starter
Now add:
- 2 eggs
- 60 g oil
- 2 Tablespoons sugar
- 2 teaspoons salt
Cook and enjoy!
MX
Some may call me....Tim?!?
See anything completly wrong here?
I know it is a bit different than some, but I think the basics are about the same
MX
Some may call me....Tim?!?
So, maybe 300-310g of water 73-75%
Or lower still?
Or lower still?