June 29, 2018 - 5:08pm
Sourdough beginner
Been having a difficult time making a good sourdough bread. Made a wild yeasts starter 5 days old. Very active.
I used the following recipe:
Sour dough Starter & Bread
Day 1
- 50 grams of wheat flour
- 50 grams water
12 hours later
- 50 grams of wheat flour
- 50 grams water
For the next 5 to 7 days
- 50 grams of wheat flour
- 50 grams water
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Sour dough bread 2 loaves
- 600 g bread flour
- 200 g whole wheat flour
- 460 g water
- 10 g salt
- 320 g starter
- Mix ingredients together
- Dump out on table and need or use mixer and dough hook
- Mix until window pane effect
- Oil on hands to handle dough
- Place dough in bowl and proof 3 hours in oven with light on
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- Knock dough back takeing all the air out
- Roll into a ball
- Shape dough to what you want using a basket or bowl
- Overlap bottom to tighten surface
- Into flowered basket or Pyrex dish
- Proof for 3 hours, can also go in fridge over night if you like
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- Dough should have a bounce to it when tapped
- Get baking for water/steam
- Split dough in half
- Score bread
- Bake at 450 F for 30 to 35 minutes
the dough never really raised in the first 3 hours. Once I split dough and proofed in stoneware loaf pans again only raised very little and baked for 35 minutes inside temp of 202 F. Bread looked good but not lofty at all. The starter was very active to the point it had overflowed overnight the morning of the bake.
I don't inderstand hydration levels but I kneeded the dough until I had the window pane effect.
Any ideas where I am going wrong?