Sourdough

To someone not familiar with the craft, it often seems more work than it actually is, making them hesitant to try.

Purpose and vision ¶

• culinary-arts
• you’re depending on your own skills and you’re able to make something that looks and tastes great
• to be able to understand the dough and know what it needs exactly so the bread will be a success
  • no over or under ferment
• to be able to make a great looking and tasting sourdough bread that is on the softer side

Next steps for sourdough ¶

• hendrik kleinwächter - the sourdough framework
• My Best Sourdough Recipe | The Perfect Loaf - this looks like a great recipe, but right now it’s a bit high in hydration for my skills
• pin down a good flow for making focaccia
  • try A Simple Sourdough Focaccia recipe
• dark full rye bread
  • Classic Norwegian Grovbrød dark rye bread with syrup - SY Selkie
• baguette
  • practice with shaping
  • figure out the baking time
  • try higher hydration
• sourdough croissant

Notes and thoughts around sourdough ¶

Maintaining a Sourdough Starter ¶

I keep in the fridge an almost empty jar of starter. The night beforeIn the Summer, when it’s much warmer, I can do it early in the morning.

I need leaven for a recipe, I take it out and add equal parts of flour and water to make up the required amount. 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 transfer it to a clean jar. This would take place while I happen to make leaven. I add only the amount of water to the starter, mix it well, pour into the 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 very 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

Aevum 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