Sourdough version 1.0
We needed to feed the sourdough this weekend so we started thinking about what we needed to change with our baking recipes. I made the sourdough baguettes last week and they still ended up super flat but much less dense since I made extra sure the dough was hydrated enough.
See?
Mr. PB&C hopped on to the King Arthur website and typed in something about high altitude directions. It turned into a several hour study in all the things we needed to adjust for- leavening, time, temperature, fed or unfed, sugar, water, an extra rise in the fridge. Phew. We decided to blog the exact recipes in an attempt to make the perfect sourdough (for us).
Today we did this-
Water -- a touch under 1 3/4 c.
Yeast -- 1 1/2 tsp
Flour -- 25 1/8 oz (yes we weighed it, probably about 5 1/4 c.)
Salt - 2 1/2 tsp
Sugar - 1 Tbs
Fed starter - 1 1/4 c.
Mix all together in the standmixer with a dough hook.
We had to add an extra 2 Tbs of water and mixed for another 5 minutes.
Transfer to a large bowl sprayed with non-stick spray, covered with a clean towel and put in the microwave and set a timer for 75 minutes.
We checked when the timer went off and it needed another 15 minutes to double.
Separated the dough into two round loaves and placed them on a Silpat on a jelly roll pan.
Started the 60 min. timer for the second rise.
Pre-heated the oven to 450 and planned to cook them for about 22-25 minutes.
After 22 minutes they looked really good but still needed a little more time.
Baked for 3 more minutes.
First thoughts-
After it was done, the bread looked and smelled really good. We didn't cut deep enough on one of them so the bottom broke out but it still works. We need to see if I can get a little better rise up and not out but that's part of the trial and error.
We haven't cut into it yet but we'll edit the post with feedback on taste and density when we do.
It had a nice flavor but still didn't have a lot of bubbles inside the bread, not too dense either.
See?
Mr. PB&C hopped on to the King Arthur website and typed in something about high altitude directions. It turned into a several hour study in all the things we needed to adjust for- leavening, time, temperature, fed or unfed, sugar, water, an extra rise in the fridge. Phew. We decided to blog the exact recipes in an attempt to make the perfect sourdough (for us).
Today we did this-
Water -- a touch under 1 3/4 c.
Yeast -- 1 1/2 tsp
Flour -- 25 1/8 oz (yes we weighed it, probably about 5 1/4 c.)
Salt - 2 1/2 tsp
Sugar - 1 Tbs
Fed starter - 1 1/4 c.
Mix all together in the standmixer with a dough hook.
We had to add an extra 2 Tbs of water and mixed for another 5 minutes.
Transfer to a large bowl sprayed with non-stick spray, covered with a clean towel and put in the microwave and set a timer for 75 minutes.
We checked when the timer went off and it needed another 15 minutes to double.
Separated the dough into two round loaves and placed them on a Silpat on a jelly roll pan.
Started the 60 min. timer for the second rise.
Pre-heated the oven to 450 and planned to cook them for about 22-25 minutes.
After 22 minutes they looked really good but still needed a little more time.
Baked for 3 more minutes.
First thoughts-
After it was done, the bread looked and smelled really good. We didn't cut deep enough on one of them so the bottom broke out but it still works. We need to see if I can get a little better rise up and not out but that's part of the trial and error.
It had a nice flavor but still didn't have a lot of bubbles inside the bread, not too dense either.
they look absolutely beautiful
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