A local bakery started to make authentic sourdough and inspired me.
A mild tasting bread, with great oven spring, moist open crumb and a killer crust with great oven spring.
Taste & flavour
- 40g Flour
- 40g Water
- 2tsp Starter
- 350g Flour
- 238g Water
- 2tsp Salt
- 20g Flour
- 20g Water
Make up a tub of equal amounts of rye and white flour. Feed starter twice a day with flour and water
20g Flour 20g Water
Make a leaven with starter, flour and water and let ferment for 8-10 hours.
40g Flour 40g Water 2tsp Starter
Mix flour, water and salt together until combined and let autolyse for 1 hour.
350g Flour 238g Water 2tsp Salt
Add leaven, to dough and mix with a stand mixer and dough hook for 10 minutes.
Cover and rest for 30 minutes to 1 hours.
Tip onto bench and form into a boule.
Place in a floured banneton,, cover and bench rest for 1 hour.
Place in fridge and retard overnight or for 12 hours.
Remove from fridge score top and place in a preheated dough oven at 500f and bake for 20 minutes covered. reduce temperature to 450f and bake for another 10 minutes covered. then remove lid and bake for 15 minutes uncovered. Remove from oven and cool for at least 1 hour before cutting.
A mild tasting bread with a moist, open crumb, crunchy crust and a fantastic oven spring.
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