Three weeks of sourdough. Got my starter from a baking class and named him Clint. After Clint Eastwood - full of potential!
The basic recipe is as follows:
1/2 cup starter
2 cups whole wheat bread flour
1 cup AP unbleached flour
2 t salt
1.25-1.5 cups water
- Mix flours and water to form a shaggy dough. Autolyse - rest for 30 mins.
- Add starter and knead 8-10 minutes, till you get a windowpane.
- Add salt and rest.
- 3 stretch and folds at 20-30 minutes apart.
- Proof till double in size. Deflate and place seam side up a linen lined bowl or floured banneton.
- Then retard overnight in fridge.
- Next morning, set dough at room temp for 2-3 hours.
- Pre heat oven to 485. Plop bread into dutch oven, seam side down. Score and lower temperature to 450 or 440. Bake 35-35 minutes or till internal temperature is 210.
- Cool for an hour and slice.
Lessons so far.
1. Week 1: The loaf tastes terrific, but is a shining example of how not to fold and shape.
2. Week 2. Started paying attention to details: weighed EVERYTHING this week, checked temperature and in a rush of enthusiasm, made english muffins with excess starter.
3. Week 3. Best lookin' loaf yet! Big holey crumbs, perfect for dipping into some olive oil.
1. Decided to be as empirical as possible but also not try to control EVERTHING. Must tell self to bake by feel as much as bake while following instructions.
2. This bread is great for sandwiches and for dipping. My next goal is to consistently reproduce them, and perhaps to try a celebration bread using the starter.
Feedback is welcome and appreciated.
Thanks in advance!