After many months of not getting the right texture for sourdough, I was almost giving up. I didn't. Refreshed my sourdough on Saturday morning, 100% hydration, it looks bubbly enough, after 12 hours. Sourdough 50g starter 100g water 100g flout Dough 200g sourdough 400g bread flour 100g light rye 350g water 20g olive oil 10g salt 2g dried herbs - parsley, thyme, basil 15g white sesame 15g flaxseed Autolyse for 30 mins. Then add oil, salt. Mix in Kenwood level 1 for 20 mins, add herbs and seeds, mix at min until all blended. Put into container, fold once. Every 1 hour fold, for 3 x. Bulk rise 3 hours. Remove, cut and let rest 10mins. Shape and put in banetton for 1.5 hrs. Oven at 250 degrees for 15 mins with water. Release steam after 15 mins, being temperature down to 210 degrees. Last 5 mins, release steam. By doing this, the crust doesn't get too thick. The loaf was flavourful, soft, and open crumbs. Love it! |
Latest Postings >