How to Make Sourdough Bread.

Sour dough starter

Ingredients

1 cup rye flour or whole wheat flour

½ cup warm water

1 tsp. yeast

Preparation

Mix above ingredients with hands in a 2-4 litre glass bowl or jar. Cover with cloth.

Let sit overnight room temperature.

Add 1 cup rye flour and ½ cup warm water. Mix with hands. Cover and  leave overnight at room temperature

 The above process is called feeding the sour dough starter .

Repeat the above process for 7 days.

At this point the mixture should smell sweet like fermented bananas.

Remove 3 cups of mixture and discard.

Add 1 cup rye flour or whole wheat flour and ½ cup warm water. Mix with hands.

Cover and place in fridge until needed. Feed once a week.

When ready to use for baking the day feed the day before and remove from fridge and set out at room temperature overnight.

After using the starter, feed and put back in fridge until ready to use.

 Sour Dough Bread

Makes 4 lbs. (1.825 kilos)

4 Baguettes – 1 lb. (454 g)

2- 2lb loaves (cooked in Dutch oven)

No mixer required. You need a 6 gallon plastic container for mixing dough.

Ingredients    (part one mixing and proofing)

 725 g warm water  (725 Ml warm water)

200 g sour dough starter(1 cup) (if not using sour dough add additional 2 ½ tsp yeast)

½ Tbsp. instant yeast ( bread maker yeast)

200 g whole wheat flour (1 ½ cups)

900 g bread flour (6 Cups)

10 g salt  ( 1 tsp)+ water (added to 50 ml warm water) mix well

Preparation

In stand mixer bowl add warm water, yeast, sour dough starter.

Mix with hands until all ingredients combined.

Add all ingredients except salt water mixture.

Mix with dough hook until all ingredients are combined. ( 5 minutes)

Let dough rest for 3 minutes.

Add salt water mixture.

Knead on medium speed for  5 minutes.

Remove bowl from stand mixer.

Cover with damp towel and let dough rise until double in size.

Punch dough down for 1 minute.

Repeat above step 1 more time.

Turn on oven to 500 F

Shaping and baking Bread (Part two)

Remove dough from bowl and place on floured surface.

Cut dough and weight for correct size ( baguettes 1 lb, large loaves 2 lbs)

Flour a Banneton basket lined with a cotton cloth.  Banneton bowl for large loaves, Banneton baguette basket for baguettes

Place dough into flour Banneton basket.

Cover with cotton cloth. Let dough rise until dough in size.

Flip dough into dutch oven or baguette baking form.

Cut dough on top using a razor or sharp knife so steam escapes.

Put into 500 F oven

If baking baguettes spray oven and top of baguettes with water making a steam mist in oven.

Bake baguettes for 15- 20 minutes until golden on top. Remove baguettes from form and bake for 3-5 minutes until bottom in golden.

If baking in Dutch oven  Dutch oven must be placed in 500 F oven and taken out when dough is ready to bake. Bake covered for 15 minutes remove lid, bake for 10-15 minutes or until golden on top.

When bread is baked removed from oven and cool on rack.

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