First sour-dough bread
I am currently trying out, how to create a sour-dough bread from scratch. For that, I first started my sourdough starter by mixing 50g rye flour and 50g water into a bowl with loose lid and kept it in our warm, technical room. After 24h I added again 50g rye flour and 50g water, mixed it and put it back to the technical room for 24h. Then on the second day, I added 100g of rye flour and 100g of water (just to remain the 1:1:1 ratio, indicating that the existing sourdough should match the newly added flour and water). On the third day, I took then 200g of the mixture away and added again fresh 100g flour and 100g water. That I did in total three times. During the time I could see that the dough started to small sourish, beer-alike with the fruity note, so not bad at all. When that happened, I decided to go for the first bread.
I mixed in the lunch break
- 100g sour-dough
- 300g Wheat flour
- 200g Rye flour
- 350 ml water
- 12g salt
and placed it for resting 30 minutes (covered with a towel in a bowl). Then I roughly folded and pulled it and placed the dough a cast-iron pot with a floured bottom. That bowl I covered again with a towel and let it rest at room temperature until evening (for about 6 hours). Then I placed the dough in the casst-iron pot into the fridge to let it rest for the night.
On the next day in the morning, I took out the pot to let it warm up a little at room temperature (for about an hour, during breakfast). Here I also sprinkled some wheat flour over it and cut some stripes into it. I then pre-heated the oven to 230 degrees and placed water in the bottom of the oven (I have an oven that has a build-in water bowl to steam, it is a bread program). Once it reached temperature, I added the pot (without lid) into it and backed the bread for about 20 minutes. Then I lowered the temperature to 200 degrees and backed for another 25 minutes.
From the remaining started, I took another 100g away, leaving me with 100g remaining starter, where I added again 100g flour and 200g water, placed it in a warm room for 3-4 hours and placed it then into the fridge.
When I bake then next week, my plan is to out 50g one day before baking day, add 50g flour and 50g water and let it activate 24h. From there I can take then 100g for the backing again. The root I’ll keep then in the fridge, but here I need to see still how to keep it fresh and happy in the fridge.
