My Uneducated Method of Making Sourdough - please help me improve my method
Well maybe not uneducated but I have no idea how other people do it so I thought I'd outline what I do and see if anyone thinks it's wrong...
1. I start with 300g of 100% hydration starter. ie. 150g Bread Flour 150g Water. I keep that in fridge.
2. Double the starter to 600g and let that rise...
3. Double that to 1200g...
4. use 900g of the starter for the bread leaving 300g (yes these multiples get you back to the original amount of starter ready to start again.
Making the bread
5. Take the 900g of starter
6. Add 170g water
7. Add 510g bread flour
8. 16g salt.
At this point you will have 620mls water and 960g flour in the mixture which is 40% water 60% flour (I used a spreadsheet).
Then I mix the starter water and fresh flour in a large stainless bowl.
Then when it's kneaded I return it to a smaller stainless bowl and pop it in the fridge over night.
In the morning I punch it down, divide it into 15 rolls (105g each).
Then I let it rise for about 2 hours or so (until doubled)
I preheat my oven to 230 degrees C with a tray of boiling water at the bottom.
Then bake for 21 minutes (until brown on top).
Cool for 10 minutes before cutting a couple for lunch.
This makes very consistent and nice bread rolls but it's not quite like artisan sough dough from the shops... Any improvements to my method would be greatly appreciated. Also I'm not using a small amount of starter to make a levain - I'm using a large amount of starter and I just throw it in a bowl with water and extra flour and stir it all together followed by a knead. There is no wastage of starter either.