Monday, April 20, 2009

Sourdough Bread

Since last weeks sourdough biscuits I've wanted to pursue making bread without commercial/store bought yeast. That would mean using the sourdough start only which actually is a wild yeast. I found what I thought was just thee right recipe and here are my results.

Spritzing the loaves with just an ordinary water sprayer when I first put them in the oven and again at 3 min., 6 min., and 9 min. gave this bread a very "artisan" crust, crisp and chewy. I loved it.

I needed a sharper knife to slash the tops just prior to baking.
I really, really hope you'll try this and you know I'll be only too happy to help!!! Really!!!

San Francisco Style Sourdough Bread,
from Bread Alone by Daniel Leader & Judith Blahnik:

First make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours:
Starter - 2/3 cup
Water (dechlorinated) - 1 cup
White flour - 1 1/2 cup

Final dough:
Water - 2 cups
White flour - 5 1/2 - 6 1/2 cups
Fine sea salt - 1 T
Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area for 2 1/2 hours in a large bowl, covered with a damp towel or plastic wrap.
Deflate the dough by pushing down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and let sit in a warm (74-80) draft free place for 30 minutes.
Turn out on a floured area and knead briefly. Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft free place for 30 minutes.
Shape. You may divide the dough into two pieces and shape into two round logs or into round loaves (free form) or one large freeform loaf.
Proof the loaves in a warm (74-80) draft free place till they rise 1 1/2 times the size - about 1 hour - on a floured towel.
Preheat oven for an hour before baking. Bake an a baking stone at 450 for 15 minutes, reduce heat to 425 for 20 minutes longer.
Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25 minutes before cutting. Spritzing the oven at the beginning and each 3 minutes for the first 10 minutes will make a hard crust. One can use two conventional baking pans if desired.
My changes:
* used unbleached flour
* used regular table salt
* my draft free place was my oven w/ oven light left on since it was a chilly 24 hrs.
* just preheated oven in normal fashion
*divided into two pieces, too much dough for one loaf, mine made two large loaves
*baked on heavy, jelly roll pan
Go HERE for good sourdough info, recipes and starter.

1 comment:

sylvia said...

I really want to try this, but the starter makes me nervous. I think i might mess it up pretty badly.


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