I baked up two white sourdough loaves this morning using Theresa Greenway’s Basic Sourdough Recipe, with some of my own variations. The crust was crackly, the crumb soft and fragrant, and the taste slightly sour. I’m not very used to using a high hydration starter, but converted my 100% starter for use in this recipe. I was pretty pleased with the results.
SAN FRANSISCO SOURDOUGH BREAD
Adapted from Norhtwest Sourdough by Theresa Greenway
510 g very active starter, at 166% hydration
397 g water
1 T malt syrup
800 g bread flour
100 g AP flour
35 g rye flour
22 g salt
Mix all but salt for 2-3 minutes on medium speed.
Autolyse 20-30 minutes.
Add salt, mix another 1-2 minutes.
Bulk ferment 6 hours, S&F 3 or 4 times during first 2 hours.
Divide, rest 20 minutes.
Shape and place in floured bannetons
Proof 30 minutes at room temperature, place in plastic bags and then into the refrigerator for an overnight proof.
NOTE: If dough has been very active, skip the 30-minute proof.
Next morning, preheat oven to 500 with stone in place. Remove bannetons from refrigerator one at a time, about 30 minutes prior to baking.
Five to 10 minutes before the bread is loaded, spray the inside of a roasting pan with water and place on stone in oven to heat up.
Score the loaf.
Lower heat to 475 and bake, covered, for 13 minutes. Remove pan after 13 minutes and rotate dough. Bake for another 20 minutes, rotating dough once more mid-way.
Theresa Greenway’s recipe calls for lower oven temps (450 initially and then lowered to 425.) My oven runs cool, so I need the higher temps.
She also calls for the roasting pan to cover the loaf for the first 20 minutes followed by another 10 to 15 minutes of baking without the lid. I prefer a darker crust, so I shortened the steam time to 13 minutes.
By the way, I use the bottom half of the roasting pan because the lid didn’t look tall enough to allow for oven spring.