The sourdough bread baking in the oven 2

The sourdough bread baking in the oven

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baking is easy – please look –

 BAKING:

Add the following ingredients :

– 150 g of the starter

– White bread flour (strong white bread flour) – 350 – 400g

– Strong wholemeal bread flour – 20g

– Wholegrain rye flour -15g

– Salt – 1tsp

– Water (clear, not chlorine water ) – 125 – 150 ml ( water amount – The hydration needed for dough storage will vary with to the type of flour you are using )

– Optional: nuts (sunflower, flax, sesame…), teaspoon of olive oil

– Mix all the ingredients with a spoon and  cover with a lid.

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– Wait 8 – 10 hours , keeping the dough at room temperature, allow it to rise.

After that time, check the dough –

– if it has rised rapidly – put the mixture to the fridge for   6 – 8 hours

– if it has rised just a little, leave it at room temperature for next 6 -8 hours.

VERY IMPORTANT – THE DOUGH SHOULD NOT FALL DOWN.

After – Place the dough on a baking pan, form a ball.

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Wait 2 hours , keeping the dough at  50° C.  allow  to rise .

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Preheat the oven to 220 ° C

Put the loaf into the oven and allow it to bake for 30 minutes with both upper and lower heating elements turned on.

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Bake for another 30 minutes at a lower temperature (190/180 ° C ).

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To check the bread after baking, knock the bottom of it or use a long, wooden stick.

Time is important, don’t try to accelerate this process.

Preparing and  baking takes together 12 – 14 hours, or 20 – 24 hours , if you would place the dough in a fridge for 6 – 8 hours ( for a better taste and structure).

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To order the Authentic San Francisco sourdough bread starter please go to my listing on eBay, just press  this sign below:

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