I would like to share my journey with the sourdough bread with you. I bake my sourdough bread every week and have found the best recipe ever. Recipe 150 g starter 330 g water 20 g milk 470 g strong bread flour 30 g whole meal or Ryne flour 20 g sugar 12 g salt Method ( Require a warm environment for the dough , 19-25 degree. to all the process. ) 1. Mix everything together in a bowl until it from a soggy dough. Rest for 30 min. 2. Do the first S&F as many times as you can. 3. Do another 3 sets of S&F every 40 min. Then rest the dough for 3 hrs. ( This is the bulk fermentation process.) 4. Shape the dough into the benetton or a big bowl, rest 15 min then put the dough in the fridge for 24 hrs. ( This is cold fermentation.) 5. After 24 hrs, turn on the oven at 250 degrees with the dutch oven inside. 6. When the oven reaches the desire temperature, bring the dough out from the fridge , score the dough and put it in the dutch oven. Bake at 250 degrees for 25 min 7. Take off the dutch oven lid and reduce the temperature to 220 degrees. Bake another 15 min more. 8. Wait until the sourdough cool down before slide it. ** Baking time and temperature may differ from this a bit, depends on your oven.
I did the cold fermentation 24 hrs in the fridge then bake immediately. It will be easier to score. No need to rest the dough outside before baking. Hope this reply is useful.
Actually,the dough will be somewhat sticky. Please refrain from adding flour( a little bit is ok, too much will turn your bread into a hard one. You may try my recipe. Also do not knead the dough more than 4 sets of S&F , except the first set. Kneading to much will deflate the air bubbles.
I would like to share my journey with the sourdough bread with you. I bake my sourdough bread every week and have found the best recipe ever.
Recipe
150 g starter
330 g water
20 g milk
470 g strong bread flour
30 g whole meal or Ryne flour
20 g sugar
12 g salt
Method ( Require a warm environment for the dough , 19-25 degree. to all the process. )
1. Mix everything together in a bowl until it from a soggy dough. Rest for 30 min.
2. Do the first S&F as many times as you can.
3. Do another 3 sets of S&F every 40 min. Then rest the dough for 3 hrs.
( This is the bulk fermentation process.)
4. Shape the dough into the benetton or a big bowl, rest 15 min then put the dough in the fridge for 24 hrs. ( This is cold fermentation.)
5. After 24 hrs, turn on the oven at 250 degrees with the dutch oven inside.
6. When the oven reaches the desire temperature, bring the dough out from the fridge , score the dough and put it in the dutch oven. Bake at 250 degrees for 25 min
7. Take off the dutch oven lid and reduce the temperature to 220 degrees. Bake another 15 min more.
8. Wait until the sourdough cool down before slide it.
** Baking time and temperature may differ from this a bit, depends on your oven.
over 24 hours fermented, you bake immediately, the dough in room temperature or not. bake directly in oven.
I did the cold fermentation 24 hrs in the fridge then bake immediately. It will be easier to score. No need to rest the dough outside before baking. Hope this reply is useful.
Why is my bread hard? It doesn't seem to expand enough?
Can you please tell me the ingredients in your bread, how much flour, water,and starter you use.
Actually,the dough will be somewhat sticky. Please refrain from adding flour( a little bit is ok, too much will turn your bread into a hard one. You may try my recipe. Also do not knead the dough more than 4 sets of S&F , except the first set. Kneading to much will deflate the air bubbles.