The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough

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yaunae1432's picture
yaunae1432

Sourdough

Ok, so I just made my first ever sourdough bread.  My pet (starter) took over a week to ferment since it's cool up here.  Surprisingly, my starter was perfect (thanks to some advice from my grandpa).  I let it sit in the fridge for about a week and, once we ran out of our other breads (I have a sister who bakes bread also), I decided it was time to bust out the starter and test my skills.  I followed some recipe on the Internet...probably not that smart but it seemed pretty legit and it was made in a really old-fashioned way.  I know alot about the chemistry of baking, the gluten and yeast, the ethanol and carbon dioxide..so I was really careful making this.  I let it rise about 12 hours, turned it out, and let it rise another 5.  The baking was a different story. I wasn't sure about the temperature because the recipe I followed called for an iron-cast dutch pan and I don't have one of those and I can't buy one (college) so I kind of browsed around. I baked it at 325 for about 30 minutes and when it was still really doughy I upped it to 425 (the original temp it called for) and it took about an hour to cook. It's still kind of doughy in the middle but it's nice and crunchy! I wish I cuold use steam in my oven but it breaks a seal on the outside and just lets the steam out. Better luck next time? 

Comments

Baking Mama's picture
Baking Mama

Ashley,


Here is a recipe you can try for a San Francisco Sourdough. It comes out perfect everytime. As far as steam, I use a spray bottle to squirt the sides of oven with but Ive also been told that you can put a pan of water in the bottom of your oven(cast iron perferred)


185 g starter


325 g water (70degrees)


460 g bread flour


23 g melted butter


10 g kosher salt


1. Add water to mixing bowl. Add starter and mix.


2. Mix in remaining ingredients and let rest 10 mins.


3. Switch to a dough hook and knead until dough temp 77 deg.


4. Chafe into boule and place inlightly oiled bowl. Cover & ferment 1 hour.


5. Stretch & Fold 3 times. Ferment 1 hour.


6. Stretch & Fold 2 times. COver & refrigerate overnight.


7. Degas very lightly. Divide in half, shape into 2 boules, cover & proof.


8. Brush with salt water. Score. Presteam 425 deg oven.


9. Place in over, resteam, reduce heat to 375 deg and bake approx 45 mins.


I hope this helps, Good luck & happy bread baking!!

yaunae1432's picture
yaunae1432

Thanks so much! I'll definitely try this and post how it goes..which should be soon because my sourdough is going fast :)

patrad's picture
patrad

I use this advice from sourdo.com and just pop it in and cold over set at 450.  When the oven gets hot I throw in the pan of boiling water.  I find this receipe listed takes about 45 minutes in my oven.


You may want to buy an instant read thermometer.  Should not be too much.  Then forget about time and just take it out once it reads 200F

yaunae1432's picture
yaunae1432

Good idea I'll look into that, thanks!