Sourdough
Oh, Mr. Sourdough. My feelings for you are complicated. It was quite the adventure having you around. But… but you are very high maintenance. There. I said it. You were like the third child in this house, and my husband and I had already decided that we would stop at two. There were days when you were so needy for attention you made my heart ache. And then there were days that you were so bossy, so I felt like quitting you. But you surprised me in the end. You blossomed into a beautiful and delicious round loaf of sourdough bread. Now I find myself missing you.
Next up on my syllabus was creating and baking with wild yeast. Wild yeast is naturally occurring yeast from the air, on surfaces such as fruit, or in this case, from the break down of enzymes when flour and water are mixed.
The sourdough starter took two weeks to cultivate and nurture. When the time was right, I took a portion of it and mixed it with water, flour and salt. I kneaded and waited, and folded and waited, and shaped and waited. Then I baked it.
Mr. Sourdough Starter
Mix by hand the sourdough starter, flour, salt and warm water.
Let rise
Punch down, or fold over
Let rise again
score your sourdough and bake
- White Bread Flour
- Whole Rye Flour
- Distilled Water
- Mix 6 oz. (170 g) of white bread flour, 6 oz. (170 g) whole rye flour, and 12 oz. (340 ml) distilled water. Store in a covered container at 75 degrees F or warmer for 24 hours.
- There will be minimal activity with your starter today. Mix 10 oz. (280 g) sourdough culture, 8 oz. (230 g) white bread flour, and 10 oz. (280 ml.) distilled water. Cover and keep warm for 24 hours.
- You should notice bubbles today! Mix 10 oz. (280 g) sourdough culture, 8 oz. (230 g) white bread flour, and 10 oz. (280 ml.) distilled water. Cover and keep warm for 24 hours.
- Today starts the twice a day feeding schedule. Mix 10 oz. (280 g) sourdough culture, 8 oz. (230 g) white bread flour, and 10 oz. (280 ml.) distilled water. Cover and keep warm for 12 hours. Then repeat same mixing directions.
- Continue Day 4 directions- feeding every 12 hours.
- Once you have a healthy starter you can either keep the 12 hour feeding schedule going, or you can prepare for the big bake.
- I have left all the measurements in ounces and grams. I would suggest you use a scale when making this recipe, as it is the most accurate. I suggest using a scale in baking anyway.
- 12.5 oz. (350 ml.) Water, 75 degrees F
- 2.5 oz. (65 g) Sourdough Starter
- 10 oz. (280 g) White Bread Flour
- 1 LB. 5.5 oz. (640 g) White Bread Flour
- 3.25 oz. (90 g) Whole Wheat Flour
- 1 LB. 6.5 oz. (630 g) Sourdough Starter
- 13.25 oz. (375 ml.) Water, 95 degrees F.
- 2 tsp. (14 g) fine Sea Salt
- 2 bannetons
- peel
- baking stone
- Twelve hours before you bake, mix your final starter. There will be enough for the bread formula, plus some extra to carry on the starter. Mix the water, sourdough starter and white bread flour in a medium bowl. Set aside.
- Combine both flours into your large mixing bowl. Pour your sourdough starter and water into another large bowl. Remember to keep that water warm to give your wild yeast a comfortable atmosphere to grow. Next, dump your flours on top of the liquid ingredients, and mix it by hand until it comes together in a shaggy mess, about 30 seconds or so. Don't forget to scrape the bottom and sides of the bowl regularly. Set aside in a warm place, at least 80 degrees F. for 30 minutes.
- After 30 minutes, sprinkle the salt on top of the dough. Incorporate the salt into the dough, continuously pushing the sides of the dough into the middle while turning the bowl. After about a minute, the dough should start to be pulling away from the sides of the bowl. Cover the bowl, and put it in your warm place for another 30 minutes.
- Turn your dough out onto a lightly floured surface and begin to fold. Take one side and fold it 3/4 over to the other side. Repeat on all four sides onto you have a nice little package. Roll the dough over, seam side down, cover and set aside for 30 minutes. Repeat this folding method every 30 minutes for the next 2 hours (4 times in total).
- After you have finished the folding process, and the dough holds a fingerprint, cover and let rise for 1 hour.
- Once your dough is ready to cut, turn it out onto a floured work surface. Divide the dough into two 1 pound 12 ounce (800 g) pieces. Gently shape the dough into rounds being careful not to compress the dough too much, and place seam side down. Cover and let rest for 20 minutes. This is what bakers call a "bench rest".
- Dust two round bannetons lightly with flour, then take your rested rounds and gently but firmly shape them into rounds again. Place your shaped loaves seam side up in your bannetons, cover with a cloth and place in your trusty warm spot.
- While your dough is proofing, preheat your oven to 450 degrees F. Oh, and place your baking stone in there if you have one. The loaf is ready to go in when it feels very airy and holds a fingerprint.
- Flip the loaves over onto your peel, or a cookie sheet. It might take a couple of batches to bake all your bread, depending on the size of your oven. Score the face of each loaf with a razor or knife. Bake the loaves until evenly browned and hollow sounding, about 25 minutes. Let cool for at least 3 hours before cutting.
Sourdough toasted, smeared with butter, and sprinkled lightly with sea salt
