I had a stellar baking day today. I mixed up a batch of sourdough yesterday using the Northwest Starter. I mixed up:
- 2 cups starter at 166 % hydration (like thin pancake batter)
- 3 & 1/3 cups water
- ten cups of flour
- 1/3 cup whole wheat flour
- 1/3 cup rye flour
- 2 Tablespoons oil
- 2 tablespoons of Kosher salt (put in less for regular salt, about 4 teaspoons)
Mix this up (add salt after autolyse) and let it autolyse for 20 minutes. Then on low, mix dough for about 3 minutes. Let the dough bulk ferment for 4 – 6 hours. Shape. Refrigerate overnight and bake the next morning after it warms up and finishes proofing. Slash, steam, bake as usual at a hot temperature. More specific directions for baking sourdough is on my website. Here are some pictures:
Closeups of the crust:
More pictures of the loaves of basic white:
It is sooooo much fun to bake sourdough. Just persist until you get it.
Yea, you can bake this kind of bread too, try it!
Filed under: Sourdough Baking |