July 8, 2015 - 7:19am
Sourdough
have purchased a miners sourdough at a local business. Would like to duplicate the recipe. It has malted barley as one of the ingredients. It makes a wonderful sourdough loaf for sandwiches. I have made several attempts and unable to get the recipe just right. Looking for suggestions if anyone can help. Thanx do much
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Here is my recipe. It is good for sandwiches or breakfast toast. It does well stored in the refrigerator.
White Sourdough Bread[19 sl./lf., 1/2" sl., 47 g, 110 cal, 3.3 g prot, 2.0 g fat, 19.3 g carb.]
3 cups (27 oz., 255 g) refreshed sourdough starter (100% hydration), at 70 to 80°F
3 3/4 cups (32 oz., 907 g) tepid scalded milk (skim ©)
11 to 11 1/3 cups (46.8 to 48 oz., 1327 to 1361 g) bread flour*
1 1/2 Tbs. (1 oz., 28 g) salt
1/4 cup (2 oz.. 56 g) butter (or corn oil ©)
1/4 cup (2 oz., 56 g) melted butter (or corn oil ©) to brush dough, to grease pans, and to brush bread
water in a sprayer
*Note: for part of the bread flour, you may use 1/2 cup (2.1 oz.) whole-wheat flour, and/or 1/2 cup (1.7 oz.) oat meal (rolled oats), pulverized to a flour, to modify the flavor and texture of the bread. Decrease flour appropriately, say by 1/2 cup (2.1 oz.).
~75% hydration. 3 loaves @ ~36 oz. unbaked, ~34 oz. baked.
For the poolish, combine the refreshed, room temperature starter with the milk, half the bread flour, and, if used, oat flour and/or whole-wheat flour. Let this sit for about thirty minutes for the flour to absorb the water and to ferment. Long fermentation time is not required for sourdough. Over fermentation can mean the loss of structure by the acid attacking the gluten.
For the dough, mix in the quarter cup of melted butter, salt, and as much of the remaining flour as can be mixed with a spoon. Turn out on to a floured surface and knead in as much flour as it takes to make a soft, non-sticky dough. The stretch and fold method of kneading will work. Place the dough in an oiled bowl, cover, and allow it to double in volume. With stretch and fold the dough has already doubled by the last rest.
Brush melted butter around the inside of three 5”x 8” loaf pans. Again, turn out the dough on to the floured surface and divide into three equal parts. Shape the dough into loaves and place them into the loaf pans. Brush each loaf with melted butter. Cover with plastic wrap and let them rise until the dough comes well above the top of the pans, about 2 hours.
Preheat the oven to 450°F. Place a broiler pan of boiling water on the shelf below the baking shelf. Slash each loaf with a greased razor blade or a very sharp knife, making a quarter inch deep cut. Spray the loaves with a mist of water and place them on the middle shelf of the oven. Spray the loaves two more times in the oven at two-minute intervals. After fifteen minutes, remove the pan of water, set the oven temperature to 350°F, and bake for an additional 40 minutes or until the interior temperature of the loaf reaches 195°F.
Turn the loaves on to a cake rack and brush all sides with melted butter. Cover with plastic wrap. Allow the loaves to cool before cutting or wrapping. The loaves may then be frozen, if desired.
Happy baking,
Ford