What you will find below is my official sourdough recipe. It's based on a Dutch recipe that I found on the internet. I translated it for you and added some of my own thoughts and experiences with it to it. I use the metric system, I'll put American notations later on perhaps. I sealed my recipe in plastic, so I can still use it after armageddon.
I put my own recipe here, because I don't like most recipes. Most of them seem to add yeast, even though this is completely unnecessary to make a good bread. The dough can rise by itself without adding yeast, it has naturally occurring yeast strains.
You can always ask any question you might have in the comments. Have fun!
Traditional sourdough bread
Ingredients
-Salt
-850 gram of spelt wheat or rye flour. I recommend whole grain rye flour, with some spelt flour at a later stage if you find rye alone to be too bitter.
-5.80 dl/ 580 grams of water
Preparation
-
Put in a bowl 140 gr. of flour with 0.8 dl/80 gram water to make your starter. Mix it thoroughly. Resist the temptation to add more water! Knead the dough into a little ball which is relatively soft and sticky. Put the ball back in the bowl and cover with damp cloth. Leave at room temperature. Unless you have a cold room, I recommend making sure at least every 24 hours that the cloth is still wet. After 72 hours, the dough should rise slightly and should smell a bit sour. The scent kind of reminds me of beer. If it worked: You have your starter ready.
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Add 125 gram of warm water to the dough and 210 gram of the same flour. Knead until it is once again a ball. The dough should be firm but not stiff.
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Put the dough back in a bowl and cover with a damp cloth and leave it at room temperature. You can give it a blanket to keep it extra warm. Leave the dough standing for somewhere between 24 to 48 hours. The longer you leave it to ferment, the more sour the eventual bread will taste, so this is up to you to decide. More sour bread also means you can preserve it longer.
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After the 24 to 48 hours have passed, you can finish the dough. Put the dough back into a mixing bowl and add 3.75 dl/375 gram of water. You can add some salt to the water it if you want, but it doesn't need a lot of salt. Now add 500g flour of choice and knead it for about 10 minutes, until it becomes a smooth paste. The dough should be soft but not sticky.
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Now take 250 grams from the dough and put it aside in a separate container, with a close lid. Store the 250 grams in your refrigerator, or your freezer.1 You can now put the remaining dough in whatever shape you want. You can make a round flat bread but also put it in a bread form. If you put it in a bread shaped container, it's a good idea to add bakery release paper at the bottom of the container first.
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Now put a damp cloth over the bread again. Let the dough rise in a warm place for 8-12 hours.
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After 8-12 hours have passed, you can bake the dough. Preheat your oven to 180 degree Celsius, top and bottom heat for a bread with a rather hard edge. For bread with a softer edge that's easier to slice, heat your oven to 200 degree Celsius. It's better not to use a hot air oven. But the bread near the bottom of the oven. Beneath the bread, put a tray of hot/boiling water.
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If the oven is at 180 degree, bake the bread somewhere between 60-90 minutes. If the oven is at 200 degree, 60 minutes should be enough.
1 The 250 grams of dough are your starter for the next bread! This allows you to skip step 1 next time you make a bread. In the freezer, it stays good for months. If stored in your refrigerator, it has to be used within three weeks.
- When you start making a new bread, take your starter and put it into a bowl.
- Add 2 tablespoons of flour and 2 tablespoons of warm water, mix thoroughly.
- Leave it for 12 hours in a bowl with a wet tablecloth on top of the bowl. Store the bowl in a warm place where the dough can reactivate.
- Now continue onwards, starting with point 2.
Submitted May 20, 2015 at 09:58PM by proebolaforever http://ift.tt/1Hhz9C8 accountt1234
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