Home if you start making the bread on a Saturday morning 5+ The Two Most Important Things Are Having A Healthy Article

5+ The Two Most Important Things Are Having A Healthy Article

         Comment   
just post a comment! Good luck!

Ingredients and spices that need to be Get to make The Ultimate Seeded White Sourdough Bread 🍞:

  1. The Levain
  2. 45 g Active sourdough starter
  3. 90 g Water (30-35 degrees centigrade)
  4. 45 g Strong white bread flour
  5. 45 g Rye flour
  6. The Dough
  7. 800 g Strong white bread flour
  8. 560 g Water (30-35 degrees centigrade)
  9. 16 g Salt
  10. Non-Essentials
  11. Mixed seeds for the crust
  12. Rice flour for dusting bannetons
  13. Semolina for finishing the bottom of the bread

Steps to make to make The Ultimate Seeded White Sourdough Bread 🍞

  1. It's 9am on day one and it's time to start baking. The first job for the day is creating our levain. This is essentially a big feed of our sourdough starter to make absolutely sure that he/she (mine is called Bert) is well fed and ready to make bread.
  2. Your starter should have risen since it's last feed and be bubbly in texture. A good way to test its fitness is to take a small amount and carefully place it in some water. If it is sufficiently bubbly it will float on the top. If it sinks it perhaps a little longer to wake up or might even need feeding again.
  3. Add 90g of luke-warm water to a container and combine it with 45g of your active starter. Mixing the starter with the water first makes it really easy to ensure the yeast in the starter are evenly distributed in your levain.
  4. Next add 45g of white bread flour and 45g of rye flour and mix well. I do this step in a plastic beaker. Its tall narrow shape and see through sides make it is really easy to monitor progress as it slowly rises up towards the top. It's a good idea to loosely cover it with something. I have an old shower cap that I reuse every time I make bread.
  5. Next you have to wait for your levain to double in size. How long this takes will depend on the temperature in your kitchen and how active your starter is. For me it is generally between 5-7 hours.
  6. It's now about 3pm and your starter has doubled in size. It's time to get started on our main dough. Add 800g of white bread flour to a mixing bowl and combine it with 560g of luke-warm water. Mix it until it forms into a shaggy ball. We aren't doing any kneading here

0 Post a Comment

Post a Comment