Sourdough 1.1.2. - new formula for Sourdough Bread
I've been trying and trying to get my sourdough bread up but have had little success. The 1-2-3 recipe worked out ok except it was always too gloppy to make anything but ciabatta. So I started experimenting with different forumlas, twice a day for two weeks. I think I've hit on something and I'd like some of you guys to maybe try it out and see if it works as well for someon else as it does for me.
I maintain two starters...a 100% hydration white and 100% hydration whole wheat. I used Gold Medal AP Flour for everything, both refreshing the starter and making the dough. If I want a wheat bread I use the wheat starter in the recipe, the same a white bread. All ingredients are measured in grams for simplicity's sake. So here's the formula:
1. part ripe starter
1. part water
2. parts flour
Here's my technique. I take a nice ripe starter and measure out the first part. Normally I use 150g as a base. Then I stir in 1 part water (150g) to make a slurry. To this I add the 2 parts flour (300g) and mix in to incorporate. I use a fork and my fingers to get everything mixed completely. After everything is mixed I let it sit for about 20 minutes to autolyse.
After the autolyse I sprinkle in the 2% salt (12g) and give the dough a quick 5 minute knead in the bowl. Part of this experiment was to cut down on the amount of crap I had to wash and clean up. After the knead I let rise until doubled. This could take anywhere from 1-3 hours.
After the dough has doubled, I flour a work surface and scrape out the dough. It's should be a little on the sticky side but easily workable on the bench. I've only made batards and baguettes so far, but the dough could probably hold other shapes. I shape it into a rough oblong, give it a flatten, then do a quick letter fold and let it rest about 10 minutes. Now a stretch, flatten and make either the baguette or batard. I have a makeshift couche (read: old napkin) that sometimes doesn't work so well, so I tend to place the formed loaf right onto parchment with a little cornmeal on it.
After the loaf is formed you can do two things, cover it and let it rise to about doubled. I use spray oil to lubricate a piece of saran wrap so it won't stick to the loaf. Again, this takes about 1-3 hours for me, your mileage may vary. About halfway through the second rise preheat oven to 450. Steam the oven, slash the loaf and put bread on a stone or cookie sheet. After five minutes I give the oven another spray for more steam. After another five minutes I give the bread a turn for even browning and reduce heat to 425 for another 15 minutes or so. Here's how the white bread turns out...
and here's the wheat...
I've also formed the loaves and retarded overnight in the fridge. This really brings out the sourdough twang. I'm also experiemting with the salt percentage, 2% feels too high in some loaves.
I would appreciate it if someone else could validate this recipe and let me know if it worked out as well for them. Thanks!