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02-19-2009, 12:14 PM

I had a blog post with a recipe and schedule (as it takes a couple days of prep before actually baking), but since then I have changed it a bit. This is a rough version:

I take my starter out of the fridge Thu. morning and let it warm up. I then feed it Thu. night.
On Fri. morning it's going strong so I mix up 100 g (its best to weigh everything) starter with 150 g water and 150 g all purpose unbleached flour. This is frothy when I come home from work. I then mix this with 1000 g flour and 600 g water. After this has mixed up I add a tsp salt.
Usually it works like this:
Add water to mixer, turn on slow.
Add flour slowly until all in.
Add starter.
This should only take a couple of minutes.
After it is all mixed add salt, a short time later, turn it off and let it sit for 20-30 min. This causes the protein to form strands.
Turn the mixer back on for just a few turns, this stretches the protein. Let it sit another 20-30 min.
Total mixing time should be less than 5-6 minutes all added together.
Turn it out of the mixer onto a lightly floured surface and knead it a little to work it into the shape it will take, round ball, long loaf, bread pan, etc. The idea is to have the side that will be up stretched tight.
After it is shaped it needs to be put in a fridge or very cold room to rest overnight. It needs to be covered somehow to keep from drying out.
Sat. morning it gets taken out and warmed back up. It will then rise. I preheat my oven with a baking stone in it as hot as it gets for at least an hour. I put a pan of water in the bottom to make steam.
The bread is done rising when you can poke your finger in it and the dimple remains, or fills in very slowly. Too long and the bread will collapse in the oven.
I put the bread in the hot oven and turn the temp down to 450 and spray a little water in the bottom of the oven. Every 60 sec. for the first 5 min. I spray a little water to keep the steam up.
Bake time is 30-40 min depending on your oven. My oven runs a little cool so your temp may vary.
Your supposed to let the loaves cool about a half hour before cutting them but that never happens.

Time is a few minutes Thu and Fri morn. About two hours Fri night. Rising and baking time Sat.

02-19-2009, 12:14 PM	#6
BC-Axeman Guest Posts: n/a	Re: Sourdough bread I had a blog post with a recipe and schedule (as it takes a couple days of prep before actually baking), but since then I have changed it a bit. This is a rough version: I take my starter out of the fridge Thu. morning and let it warm up. I then feed it Thu. night. On Fri. morning it's going strong so I mix up 100 g (its best to weigh everything) starter with 150 g water and 150 g all purpose unbleached flour. This is frothy when I come home from work. I then mix this with 1000 g flour and 600 g water. After this has mixed up I add a tsp salt. Usually it works like this: Add water to mixer, turn on slow. Add flour slowly until all in. Add starter. This should only take a couple of minutes. After it is all mixed add salt, a short time later, turn it off and let it sit for 20-30 min. This causes the protein to form strands. Turn the mixer back on for just a few turns, this stretches the protein. Let it sit another 20-30 min. Total mixing time should be less than 5-6 minutes all added together. Turn it out of the mixer onto a lightly floured surface and knead it a little to work it into the shape it will take, round ball, long loaf, bread pan, etc. The idea is to have the side that will be up stretched tight. After it is shaped it needs to be put in a fridge or very cold room to rest overnight. It needs to be covered somehow to keep from drying out. Sat. morning it gets taken out and warmed back up. It will then rise. I preheat my oven with a baking stone in it as hot as it gets for at least an hour. I put a pan of water in the bottom to make steam. The bread is done rising when you can poke your finger in it and the dimple remains, or fills in very slowly. Too long and the bread will collapse in the oven. I put the bread in the hot oven and turn the temp down to 450 and spray a little water in the bottom of the oven. Every 60 sec. for the first 5 min. I spray a little water to keep the steam up. Bake time is 30-40 min depending on your oven. My oven runs a little cool so your temp may vary. Your supposed to let the loaves cool about a half hour before cutting them but that never happens. Time is a few minutes Thu and Fri morn. About two hours Fri night. Rising and baking time Sat.