The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My very first sourdough bread.

My very first sourdough bread.

helloiamako's picture
helloiamako

Description

I've baked no knead sourdough bread this morning. My wheat sourdough starter is 11days old and I thought it was too early to bake bread but just gave it a go. Now my first sourdough bread is cooling on the rack.

Summary

Yield
Servings
Sourcehttp://cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread
Prep time27 hours
Cooking time50 minutes
Total time27 hours, 50 minutes

Ingredients

6 g
salt
180 g
wheat sourdough starter
300 g
water

Instructions

425g bread flour

6g salt

180g wheat sourdough starter, fed (40g 100%hydration starter, 80g AP flour, 80g water)

300g water (tap water rested in the plastic container about 24hours)

In a large mixing bowl, combine the flour and salt.

In a small mixing bowl, stir together 300 grams water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 17 hours.

The next day, dust a clean baking paper surface with flour. Scoop out the dough and place it on the surface, then dust with more flour. Gently stretch and fold the edges of the dough from the outside in, to form a round loaf. Dust the surface of the dough with bread flour and cover a clean kitchen towel and a cling film, then allow to double in size, about 2 hours.

Meanwhile, heat oven to 450, place a Dutch oven (Lodge 5qt) without a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, and carefully the risen dough into it, then put the lid back on the pot and return it to the oven.

Bake for about 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 15 minutes. Put the loaf on a rack to cool for at least 30 minutes before serving.

Comments

Ru007's picture
Ru007

This looks very nice! Worlds better than my first attempt :)

I'm sure it'll taste great too.

Welcome to the sourdough world! 

helloiamako's picture
helloiamako

Hello Ru007. 

Thanks for your comment. I've had the bread at lunch and its subtle sourness,crispy crust and chewy texture I've really enjoyed. I'll bake this bread again this weekend to get the hang of using sourdough starter.

Ako:)

Ru007's picture
Ru007

I also made the same loaf over and over just to get the hang of it. I'm still learning though:)

happy baking :)

MJ Sourdough's picture
MJ Sourdough

If my first sourdough attempt 10 years ago was this good I would have save a lot of time, effort, money and stress! your sourdough future looks bright! bake on!

helloiamako's picture
helloiamako

Hello, MJ Sourdough.

I was not sure I really made my own sourdough starter so I just mixed cheap supermarket AP flour and tap water.

The result was this bread!

I'll try bake sourdough bread added with 12hours soaked cracked rye this weekend. I'm a bit worrying about the hydration and over proof.

If my second attempt was well enough to report, I would up some photos here.

Cheers,

Ako:)

helloiamako's picture
helloiamako

Today I've baked sourdough bread with 12hours soaked cracked rye. Very scrumptious:) Adding soaked cracked rye made the bread high hydration, it might be over 80% that I've never done before. The texture of soft crumb and chewy crust is surprising. 

dabrownman's picture
dabrownman

a new starter too.  Well done and happy baking 

helloiamako's picture
helloiamako

Thanks for your comment! 

Next weekend my try would be sourdough bread with sprouting grains. I love sprouting seeds, peas and grains. It's a sort of magic that the taste wonderfully changes when these things are soaked. 

Keep baking!

Ako:)

 

loydb's picture
loydb

I sprout both rye and wheat then dry them in my dehydrator. There's definitely a ton of flavor there!