Sourdough bread

[myownidaho]

I used to frequent a baking forum a number of years ago and formulated a ridiculously lengthy bread recipe based on several methods.

Ten year old sourdough starter.

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• myownidaho
• Mar 21, 2017

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• myownidaho
• Mar 21, 2017

Water.

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• myownidaho
• Mar 21, 2017

Flour and 1/2tsp salt.

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• myownidaho
• Mar 21, 2017

Everyone into the mixer. I'll see you tomorrow after a 24 hour ferment on the counter.

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• myownidaho
• Mar 21, 2017

 

[SmokinAl]

This should be good!

Al

 

[myownidaho]

After the 24 hour ferment we add the rest of the water and flour with a teaspoon of salt. This gets mixed up and is allowed to rest for 30 minutes to hydrate the flour.

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• myownidaho
• Mar 22, 2017

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• myownidaho
• Mar 22, 2017

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• myownidaho
• Mar 22, 2017

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• myownidaho
• Mar 22, 2017

After 30 minutes, beat the snot out of it until you get to the "windowpane" stage.

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• myownidaho
• Mar 22, 2017

I use a technique called "folding in the bowl" that replaces kneading. 30 turns time three with a 20 minute rest in between.

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• myownidaho
• Mar 22, 2017

A scooby for me along the way.

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• myownidaho
• Mar 22, 2017

Into the fridge until tomorrow afternoon when I'll form the loaves and bake.

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• myownidaho
• Mar 22, 2017

 

[myownidaho]

Bread failure. I let my starter get too sour. A little rehab and I'll give it another go in a couple of days. These will be relegated to crostini, croutons and bread crumbs.

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• myownidaho
• Mar 23, 2017

I'll comisserate with a ribeye and a glass of wine.

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• myownidaho
• Mar 23, 2017