My First Sourdough

Today is a big day for me. Since starting baking a few months back I've known that I've wanted to make sourdough bread, but not wanting to jump ahead, and travelling a bit for a few weeks at a time, I've put off trying to start a sourdough starter. This was until eight days ago when I returned from my final awayness of the year and set to work on a starter, following a guide I found linked to from here (forgive me for forgetting the source, but it was just the usual flour + water + saltana + go for a wonder around the kitchen while whisking).

Anyhoo, yesterday it was 'Mouldy Mildrid's One Week Birthday Party' and in honour of this I cracked open a beer and set to work on my first ever sourdough. The recipe was:

 - 150g starter (should probably be 150g levain but my starter is still quite young and only just fed and I was impatient). 100% hydration.

 - 450g white flour

 - 50g rye

 - 10g salt

 - 360g water

 - probably about half a Tbsp of olive oil worked in in the process of stretch and folds

I did about 2 hours worth of half-hourly stretch and folds and then another after an hour, then went to bed leaving the dough in the fridge overnight, about weight hours. The next morning I shaped it (improvised a banneton from a fish kettle) and left it to prove and warm through in the pantry (about 12C at the moment) for about five hours. Then into the Aga.

And a crumb shot:

My shaping was more retard than batard and I have a lot to learn about handling these higher hydration doughs (tips gratefully received!). But the flavour and texture are enough for me to say that I'm completely hooked on bread baking now. Am enjoying it with another beer (fermentation - surely the greatest invention ever?) and then I'll have a go at the Tartine Plain Country Bread tomorrow.

Ed