Mmmmmm…Sourdough!

Crumb closeup of sourdough crustcloseup of sourdough crust

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:

one of three loaves of Northwest sourdoughone of three loaves of Northwest sourdough

two of three loaves of Northwest sourdough bread

three of three loaves of NW sourdough

Closeups of the crust:

crust

closeup of crust

crust

closeup of crust

More pictures of the loaves of basic white:

pictures of NW bread

All three loaves

Crumb:

Crumb

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!

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One Response

  1. these look really good. i’ve been looking to improve the blistering on my sourdough crust, so thanks for helping in that direction!

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