Looking for a good, simple recipe
I've been using the King Arthur European Hearth Bread recipe for awhile now. It uses the European style flour, which I like, but I'm out of at the moment and figured I'd branch out. In addition, that recipe is not designed for sourdough starters. I've still used it with success, but I figured it's about time to try something new.
I'm looking for a simple recipe (in terms of ingredients, I don't mind if there are lots of steps) that uses a sourdough starter that results in something that is good with a little butter. French, Italian, or something else, I'm very open. I currently have AP flour and whole wheat flour. I typically prefer more traditional breads without all kinds of fruit additives, but I might be willing to try one.
Any thoughts?
Is a 20/80 mix of wholemeal:white strong bread flour. I use 30% starter @ 100% hydration (of the total flour weight) and 58% water. (overall hydration is 63%) So a mix for a large loaf might be:
400g strong white + 100g wholemeal bread flour (500g flour total)
150g starter
290g water, 8g salt.
mix, knead, ferment (mine are overnight - 9 hours or so) then shape, prove and bake.
I'm making 4 of these a day right now and they seem to go down well with my customers.
You might want more water - European flours seem less thirsty than US ones and I don't like big holes in my breads (they don't hold marmalade)
-Gordon
recipe can't get much simpler and it makes fine bread All by wight
1 part of 100% hydration starter
2 parts water
3 parts flour
Plus 2 % salt.
You can put 10% whole grains in the levain or dough.
Use any method you want to make it but I recommend the San Joaquin method published by David Snyder,
Or you could just make thos one - one of the very best SD breads of all time
http://www.thefreshloaf.com/node/33123/san-joaquin-sourdough
Happy baking