On social networks we find many sourdough bread recipes, but something often fails.
When I was a beginner, it seemed like a lie! Everything I tried turned out flat, hard and sour!
But I kept trying, so that after 3 years I came to the conclusion that sourdough bread does not require recipes, but love and attention. So, in order for you to succeed, I will give you some advice
1. Don't use the scale (never!)
2. Feed the starter as often as you can (at least 2 times a week)
3. Use good quality flour, if you don't have natural mill flour, then make a mixture of 70% white flour and 30% wholemeal flour.
4. Use drinking water, not tap water!
5. Give as much attention and love as possible, that's how you will be successful.
As a rule, there are no rules for this bread, it bakes beautifully both in the cauldron and without it, it is important to bake it at a temperature not lower than 220 °C
I don't knead the dough for a long time, and stretch and fold once or twice, and I let it grow by itself, as long as it needs, until it has big bubbles and a porous texture.
Finally, this time I weighed everything, for a "recipe"
*The first thing I feed the starter
50 g (1/4 cup ) of starter
50 ml (1/4 cup) of water at room temperature
100 g (1/2 cup) of flour
I mix it well and leave it overnight.
*Morning
I take the starter 200 g in total
650 ml (2.6 metric cup) of room temperature water
20 g (2 teaspoons) of salt
850 g (6, 3/4 cups) of bread flour
I mix for 5 minutes, and let the dough rise, it took me 2 hours, but it depends on the ambient temperature, if it's cold, it can take 4 hours, pay attention to the texture of the dough.
After that I form the loaves, put them in molds and put them in the fridge overnight. Temperature in the fridge (3°C)
The next day, I bake the loaves for 45 minutes each at 230 °C
I know it's a long story, but here is described the whole secret of a truly successful bread!
15 окт 2023
