The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White and Rye Sourdough

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junklight's picture
junklight

White and Rye Sourdough

As I'm feeling quite proud of myself so I wanted to share. I've reached a stage where I can produce the loaves below reliably.

 

I'm currently making them in a single day:

sponge: 100g or so of starter*, 250g Organic White flour , 300ml water , dough - add 250g white , 50g Organic Rye, 11g salt and a slug of Oil (basically taken from the River Cottage Everyday book with more water added)

I have a shelf above an oil heater in my house - I keep the temperature on the shelf at about 28 degrees (measured on one of my oven thermometers), sponge is made when I get up (between 6 and 7) , dough around 13:00 - 14:00 ish assuming good starter progress, shaping late afternoon ish and baking when I get round to it - sometimes as late as 22:00 or even 23:00

Dough gets 2-3 minutes kneading, few french folds and then 3-4 stretch and folds at 40mins to 1 hour intervals - depending on meetings and children (I work from home) 

It has good taste, texture and great crust

Next stop - wholemeal sourdough

(Also I've discovered if I don't call it "sourdough" the children love it too)

 

*I scientifically keep my starter at the consistency of a thickish liquid :-)

evonlim's picture
evonlim

Very nice indeed. Thanks for sharing. Look forward for ypur next wholemeal sourdough... Have a great day

Evon

dabrownman's picture
dabrownman

you are getting down to bagel territory. Do you not add any more water when the dough flour goes in or is the 300 ml for the sponge all there is?    Love everything about nthis bread,  Shape, color and holes are all very appealing.

Very nice baking.

junklight's picture
junklight

the 300 doesn't include the starter - which is roughly 50:50 flour:water I think 

I did have it wetter in earlier versions but the shape wasn't as good (baked "puddles" - tasted good etc but I like the loaf shape - I need more practice at shaping wetter doughs)

I also wet my hands  a fair bit to work on the dough early on so I imagine more gets added at the making the dough stage

dabrownman's picture
dabrownman

starter of 100 g at 50 g flour and 50 g water.  You nhave 350g of liquid and 600 g of flour total for a 58% hydration.  I should be looking at bagels but I see your nice airy loaves and think some liquid is missing? About 80-100 g worth I'm guessing or your hydration for the starter isn't 100% hydration but 300% which also seems unlikely.

Keep doing what you are doing because it is working!