Sourdough

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

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

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