Sourdough

Purpose and Vision ¶

• depending on your own skills and being able to make something that looks and tastes great
  • æsthetics of bread baking
• being able to understand the dough and knowing what to adjust to produce a great loaf
  • no over or under fermentation
• I looove bread

Next Steps ¶

• hendrik kleinwächter - the sourdough framework
• try My Best Sourdough Recipe | The Perfect Loaf
• dark full rye bread
  • Classic Norwegian Grovbrød dark rye bread with syrup - SY Selkie
• baguette
  • get practice with shaping
  • figure out the baking time
  • try higher hydration
• croissant

Notes ¶

Maintaining a Sourdough Starter ¶

Or how not to generate any discard.

I keep an almost empty jar of starter in the fridge. The night before I need the leaven for a recipe, I take it out and add equal parts of flour and water to make up the required amount.In the Summer, when it’s much warmer, I can feed the starter early in the morning.

The next day, after I have removed the required quantity of leaven for the recipe, I put the almost empty jar back in the fridge until the next time. Every time the jar starts to look too messy, I add the amount of water required by the leaven, mix it well with the remaining starter, pour into a clean jar, and then add the flour to make the leaven.

Baguette Recipe ¶

• French Baguettes | Richard Bertinet
• 70–75% hydration, 2% salt, 100g flour per single baguette
• ingredients
  • ~60g starter
  • 300g flour
  • 210g water for 70% hydration
  • 7g salt
• instructions
  • effectively the same to making sourdough bread
  • put the dough to fridge for cold ferment
  • shape right before baking
    • dust the bottom side with flour
    • flatten lightly
    • fold the top quarter towards yourself
    • turn 180 degrees
    • fold the top third to meet the previous fold in the middle
    • turn 180 degrees
    • fold top half over the bottom
    • roll the dough while stretching it out
    • the shaped baguette will be round at this point
  • let rest for ~20 minutes while the oven heats up
  • bake with steam
    • 250°C for 15 min
    • 220°C for 15 min

Ævum Linea ¶

• 27C - sourdough bread
• 28U08 - pain de mie

Elsewhere: Cinnamon Rolls, Country Rye, Focaccia, Pain de Mie, Pancakes, Pizza Dough, Sourdough Bread, Sourdough Buns, Sourdough Naan