Wednesday, January 18, 2012
Results of Sourdough experiment
Here are the loaves of bread that I baked yesterday. I wanted to have one good sized sandwich loaf and one small round that could be cut for Bruschetta.
The breakthrough was adjusting the amount of flour in the recipe I was using so that the dough would have the structure I wanted and still be light. The adjusted recipes follows. The first few times I did not have enough flour. Too much flour and the bread will not rise and be tough.
1 Cup of fed starter
1 1/4 Cup warm water
1 Package of yeast
1 Tablespoon of Sugar
4 cups of Bread flour +/-
1 Tablespoon of salt
Put your water, sugar and yeast in the bottom of your mixing bowl of a stand mixer and mix with the dough hook for a few seconds. Let the yeast start to bloom then add the starter. Mix until the starter is starting to dissolve. Add three cups of flour and the salt. Mix with the dough hook until the dough forms a soft and sticky ball. Then add enough flour to make a soft smooth dough. You may have to adjust the amount of flour. Once the dough is formed, kneed for at least 5 - 7 minutes with the machine. Place the dough in an oiled bowl and cover. Make sure it is in a warm area to rise. ( I use the oven preheated for about one minute and then turned off I leave the light on and put a bowl of hot water on the bottom rack. You want a temp of about 105 - 110) This may take 90 minutes or longer. Be patience. When the dough has doubled in size, cut off one third of it to make a small round loaf and put the rest in a large loaf pan. The dough will deflate - that is OK. Cover and let rise until the dough is at least 1 inch over the loaf pan - more is OK - just do not let it goo too long or it will collapse in the oven.
Bake in a preheated oven ( 425 F) for 25 - 30 minutes. You may want to put a small metal bowl of water in the bottom of the oven. And/or mist the loaves with water before baking. This will give you a nice crust.
Let me know how it works for you!