The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

'Nother sourdough

TinGull's picture
TinGull

'Nother sourdough

Simple rye/honey/water starter.  This one came out SUPER soft...incredibley soft.  I absolutely am in love with the texture.  It's kind of a mixture of all sorts of flours since I had a tons of small amounts left.  I had some organic gold&white from my co-op, KA AP, KA bread flour, and rye from my coop, and a stone ground white from a water mill a couple towns over.  Yea...5 kinds of flour in this bread.  It's wonderful!

 

 

Comments

buh's picture
buh

Caroline

hi tingull; your bread is gorgeous!! is there molasses in it ?? thanks for picture.

Willard Onellion's picture
Willard Onellion

Will you post the recipe?

TinGull's picture
TinGull

Thanks all :)  It doesn't have any molasses in it, and I'll try my best for a recipe.  I'm not one to measure things exactly with bread...go more by feel.  So...here it is.

The starter was 1 cup of Rye flour and 1 cup water and 2 tablespoons of honey.  I let it sit for 2 days before adding another 1/2 cup of rye and 1/2 cup water and 1 tablespoon honey.  I let that sit for 2 days before adding 1/2 cup stone ground white flour (this is locally grown and ground here in Indiana) and 1/2 cup water.

After that last refreshment say for 2 days (6 days total) I added all of that mixture with about 2 1/2C water and mixed it until it was just soupy.  I added a just a pinch of SAF Instant yeast.  I then added (and this is where it gets tricky...) about 1C of KA AP flour, 1C KA Bread flour, 1C of the stone ground flour, and 1C of a "gold and white" flour from my coop.  I kept mixing it until it formed a nice dough that I could turn out and kneaded in KA AP flour until it was supple.  It wasn't a firm dough, but wasn't slack at all.  More on the firm side of the middle of those 2.  

I let it rise for a few hours inside my oven which was about 85 degrees and then turned it out into a couple baskets lined with muslin.  I let it rise outside the oven for about 40 minutes while my oven was heating up to 450 degrees with my Lodge cast iron skillet in there.

After it was finished, I turned out the boules onto the skillet in the oven, baked for about 25 minutes and pulled em out and ate em up!  :)

 

Hope that helps.... 

 

buh's picture
buh

Caroline

Hi again:

If I'm adding right, your amount of water in your starter is 2 cups. Then you add 2-1/2 cups more water. And about 4 cups flour. It seems like a lot of water. Is the above correct? Thanks a lot.

TinGull's picture
TinGull

hi,

 

Again, I'm going by memory as I didn't write it down.  The starter I know for a fact is correct, though.  :)