Sourdough Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Leaven build - to be made the night before
80% flour (40g)
20% light rye (10g)
100% water (50g)
100% starter (50g)
85% flour (340g)
15% light rye flour (60g)
Flour total is therefore 400g
70% water (280g)
25% leaven (100g)
2% salt (8g)
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Directions: |
Directions:Mix flours, leaven and water
Rest for 30 minutes which makes it easier to knead
Add salt
Knead for 5 minutes
Please in a greased bowl. Best to use a clear bowl to be able to see the bubbles
Cover and leave in a warm place to rise to double its size
Stretch and fold every half hour OR knead for 10 minutes and leave to rise until its doubled in size
Shape
Allow to prove overnight in fridge, covered in a floured bowl
Score
Bake in oven 230 C for 25 minutes covered and uncovered for a further 20-25 minutes preferably in a Dutch oven
OR
Spray bread lightly with water, add a baking tray full of water to the bottom of the oven and bake on preheated baking tray at 230 C for 20 minutes and 200 C for 25 minutes |
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Personal
Notes: |
Personal
Notes: This is my recipe for sourdough! The high hydration might be a bit tricky to knead as it yields a sticky dough, but it makes more air bubbles in the finished product :)
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