The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first sourdough bread

Yuki-Johan's picture
Yuki-Johan

My first sourdough bread

After i read the instructions for making the sourdough starter I decided to give it a try. Now I have a lively starter stored in refrigerator and 2 days ago I baked my first loaf of sourdough bread. I used a basic recipe of flour, salt and water with a little canola oil.

 2 cups of white flour 1 cup of whole wheat flour 1 tbsp canola oil 1/2 tsp salt water to knead (sorry due to my old habits i didn't measure water)          I left the dough to rise for 7 hours after the kneading it for 10 mintues. I folded and pulled the dough 2 times before shaping the loaves. I divided the dough in three, 2 loaves and 1 part for Kougin Amann. Let the 2 loaves sit for 3 hours again while I made Kougin Amann with the rest of the dough. I then slashed the top of loaves about 1/2 inch deep and put them in a 250C oven for baking 15mins, since the loaves were small I thought this setting was enough but I think I should have baked them a little less   The air pockets were small, inside was a little chewy and the sourness made my tongue tingle. I love its taste sooooo much. The crust was crunchy exactly the way I like it. For my first time I think I did good but I would like some opinions how can I improve my bread baking skills. I would also like more air pockets, a little less sour and thicker crust. Please give me a few tips. I plan to bake again after 2 days.       The Kougin Amann I baked was delicious and sorry no pictures cuz I ate it when it came out of oven. Couldn't hold myself back. I folded the dough with butter inside, rolled and folded, repeated the steps again with sugar. I didn't add apples or any fruit. I brushed honey over it and sprinled a lot of sugar on top before putting it in oven. The sourness and sweetness was honestly divine. Next time I want to add fruit.   PS: I didn't measure water because in India we make flat/unleavened bread almost everyday that it has become a habit for me not to measure water and get the dough's consistency to my liking. I really need to learn to measure the ingredients instead of doing it by habit or instinct (in my case).  --Syd. 
carblicious's picture
carblicious

Nice combo.   I also portion my dough to make kouign amann too, but never sourdough.  Congrats on you firsdo sourdough, i'm having a rough time with proofing time.

Thanks for sharing!

Yuki-Johan's picture
Yuki-Johan

I wasnt planning on kougin amann with sourdough but I read online that it would taste great so I gave it a try and honestly I was shocked. It was delicious. I will be baking sourdough bread again tomorrow. I am gonna do the same I did. Can't wait for the next sourdough Kougin Amann! This time I am adding a stuffing of thinly sliced apples and serve it with honey drizzled over. 

--Syd

 

Divine 1's picture
Divine 1

I have NEVER made bread before and would like to start as it is very difficult to get decent bread here in Costa Rica. So how to make and maintain the starter needed to make the bread. I can only follow a reciepe, I can not cook or bake from scratch. Please help me out here. Thanks in advance to all who assist me.

Yuki-Johan's picture
Yuki-Johan

you can follow the recipe for starter given in the link it is what i followed to make my own starter.

http://sourdough.com/blog/sourdom/beginners-blog-starter-scratch

If you have never baked bread before it would be hard to bake good bread at first try. it needs patience and practice. TFL has a handbook which is useful for beginners. :) best of luck!

Divine 1's picture
Divine 1

Thank you for your help. Only 1 problem I don't know what you mean by g in the recipe. I only know about US measurement cups half cups and so on. So if you know of a recipe that shows me how to do that way, I would really appreciate it. Thanks again.

Yuki-Johan's picture
Yuki-Johan

g in the recipe is grams and its a metric measurement you can convert it to ounces easily with a unit converter. also please get your self a scale to weigh ingredients. i am getting one too cuz measuring in cups doesnt help much. 

dabrownman's picture
dabrownman

before. Had to look it up.  What could be bad about croissant dough with twice the butter :-)  Love to make pastries and will give this a go.

Congrats on your first SD.  Glad it worked with Kougin Amann too!

Yuki-Johan's picture
Yuki-Johan

:) thank you. honestly kougin amann is delicious ;) you should try it.

heidiwilliams's picture
heidiwilliams

I may have to try the kougin amann with the sourdough.  That does sound like it would be a great combination. 

Yuki-Johan's picture
Yuki-Johan

you should definitely give it a try. do add slices of apples, pears or peaches in it to give it more flavor. :)

here's the picture of kougin amann i made today. they were melting in the mouth and falling apart. they were a tad bit too sweet..ugh...guess i added too much sugar lol.