my favorite SOUR sourdough recipe uses
1/4 c starter
1.5 TBS olive oil
1 tsp salt
2 1/2 c King Arthur Bread Flour
1/4 c Bob’s Red Mill Dark Rye Flour
* water until dough forms ball (less than one cup of water)
(autolyse is a BEAUTIFUL thing in a sour sourdough… autolyse is when you soak the dry ingredients before kneading… I find it soaks up the water, so be cautious about not over-adding water… use less than you normally do, you can always add in at kneading time - try roughly mixing flour with about half a cup of water and let rest 1/2 hour before mixing all ingredients & kneading)
mix ingredients, knead 5min
I use the stretch & fold method…
(My Stretch & Fold Method…
after kneading,
let dough rest, covered, 1-3 hours,
Stretch & fold 3x,
let rest, covered, 1-3 hours,
Stretch & fold 3x
let rest, covered, 1-3 hours
Stretch & fold 3x
let rest, covered, 1-3 hours)
SHAPE the loaf
OPTIONAL - at shaping,
fold in to a sourdough
1/2-1 c grated Beemster cheese
2 tsp finely chopped fresh rosemary
1 tsp thyme
my FAVORITE covering method between proofs is my handmade, reusable cotton bowl covers in my shop - they can be used dry or wet before covering… it’s a lovely bread making tool
for the last proof, after shaping, cover loaf and let rest overnight in fridge
bring to room temp,
bake in pre-heated 400* Emile Henry Bread Cloche
covered 20min,
then 15-20 minutes uncovered
use discount code RTR25 at emilehenryUSA.com
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