The rise should only take a couple of hours this way. Baking Score the bread as you like. Hash marks are traditional for rounds, and batards usually take a single, bold stroke down the center or a couple of baguette-style slashes.
While you can certainly bake this bread on a cookie sheet, it benefits from a stone and some steam, or a covered baker. However you do it, bake at degrees for about minutes. Heather, it works like a charm, fill the whole bottom of your Dutch oven with a single layer of ceramic pie weights and you will not have a burned bottom crust again. I have tried your ceramic beads tip. Worked brilliantly! Crusty on top but sliced through easily at the bottom.
Thank you. I cut out a circle of parchment to line the bottom of the Dutch oven. I live in a country where spelt flour, or other specialty flours, are not always available. With what type of flour can I replace the spelt flour when I run out of stock? For the bread flour I normally use 00 flour.
New to baking trying to get myself prepared. In your recipe you say sourdough culture. Does that mean mix 24g of my starter with flour and water to make the first step that you call starter, or what I have is already ready to bake with and I skip ahead? Bit confused. Total confused novice, help! What you got is a sourdough culture and you can get you the base sourdough from it as explained called starter here.
If you have too much after feeding, you can bake directly with it aka skip the starter step and go to the main dough part directly BUT you might not get the same result, because it has fermented differently. That is rather for the expert in you… after more training. Stick to the recipe first. Autolyse is a way to let the dough gain structure by letting it rest without salt for about 30 min.
That helps to save on kneading. Not required. Just a technique you can use. Folding later does the same. Experiment with that. What would be the max time that I can leave my starter out of the fridge before putting it in the fridge for the 34 hours?
Could I possible leave it out for say 19 hours lol? It will be probably overfermented and hence not good for baking anymore.
Stick to the times and start experiments later. Hello Thank you for the starter and What is the best flour. For the starter what is the best flour to use.
Also can you kindle send me a recipe. Thank you Dhanoutie singh. I had high hopes with this recipe, it works well around my working hours. Everything went fine, but the dough did not rise as expected, despite being extra careful while folding.
Maybe you have a few tips for me. Also make sure the dough has the right temperature and the room is not too cold for the final proofing. As long as the dough comes back fully when pushing in gently, you can extend the fermentation time. If a small dent remains and does not go away, it is time for the oven. Best recipe ever! Brings me back to my years in SF. Baking it for the 4th week in a row now. I use a Dutch oven to get the crunchy crust. Next challenge is to make breadbowls with this recipe to fill with clamchowder.
The trick of this recipe is to fit it in with other activities like sleep and work. The times given in the time table at the bottom of the recipe keep this in mind. Of course you can be a bit flexible with the time table, especially with the 34 and 15 hour periods the dough spends in the fridge. But alterations can have an effect on taste and texture. For example if you extent the time in the fridge the bread will become more sour, but the gluten strength will weaken, so you probably get a flatter, denser bread.
If you want to make more than one loaf, just double or triple or quadruple the ingredients. We usually make 6 breads in one batch. A sourdough culture based on rye flour is easier to maintain, it does not transform into a slurry when you forget about it, it is easier to stir because it has almost no gluten and it smells very very nice, a bit like fruit.
This way it stirs easy but does not add as much water to the dough as a poolish starter. It is also very forgiving in the amount you feed it. As I am a bit lazy in feeding, normally I only feed it once a week, after my weekend baking.
I just give it a few table spoons of water and rye flour, stir, and ready! In a bowl stir together grams of bread flour with 83 grams of water at room temperature with 24 grams of the rye sourdough culture.
Mix it well for about 1 minute until all the ingredients have been combined and you have a dough like ball. It is not a problem if your dough still looks a bit rough. Cover the bowl with clingfilm and let it preferment. After a minimum of 9 hours at room temperature it is ready for…the fridge. It will stay there for the next 34 hours! This means that on the morning of day 2 you put it in the fridge and in the late afternoon of day 3 you take it out again see time table at bottom of recipe.
So, it is now probably somewhere in the afternoon on day 3 of the recipe Take the starter out of the fridge and immediately start making the dough. Combine the starter with the g water and stir for 1 minute to loosen the stiff starter.
Add the flour and salt and knead we use a spiral mixer for 3 minutes. Cover the mixer bowl and leave to rest for 15 minutes. Take the dough out of the mixer bowl and onto a floured work surface and do one stretch and fold a full letter fold, left over right, right over left, bottom over top, top over bottom; see our bread movie to observe this technique if you are not familiar with it.
Leave covered to rest for 15 minutes on your bench. Do a second stretch and fold. Return to the greased bowl, cover and leave to rest for 40 minutes at room temperature.
Now put the dough in your fridge and leave it there for the next 15 hours yes you can go to sleep, the yeast cells in your dough probably will do a bit of hibernating of their own in the fridge, the bacteria stay more active in this colder climate and tend to produce acetic acid, which, if all goes well, will give your bread the sour taste of the sourdough.
It is now day 4 of the SF sourdough making process: Baking Day! Take the dough out of the fridge and let it acclimatise for 2 hours at room temperature. When you think it has risen enough, use your finger to carefully make a very small dent in the dough.
If the dent remains, the bread is ready to bake, if the indentation disappears, the dough needs a little bit more time. The preparation time from this point until the bread actually goes into the oven is 3 hours. Now your loaf is ready for the oven. Slash the top of the loaf with a lame or bread scoring knife.
To get a nice crust, try to create some steam in your oven by putting a small metal baking tray on your oven floor when you preheat the oven and pouring a half cup of hot water immediately after putting the bread in the oven. Release some steam by setting your oven door ajar perhaps with the help of a wooden spoon or oven mitt 5 minutes before the bread is ready. If you are going to create steam with a baking tray, you maybe also want to turn your oven temperature a bit higher, because you are going to lose some heat in the process.
After 45 minutes of baking your loaf should be ready. Transfer onto a rack and leave to cool. This loaf also keeps very well in the freezer. But please make sure to eat at least some of it while fresh!
0コメント