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kuckucksmuehle:recipes:sour_dough_bread [2017/09/25 23:02] – [Materials:] aimeejulia | kuckucksmuehle:recipes:sour_dough_bread [2017/10/09 23:41] – [Saving Sour dough starter for the next batch] aimeejulia | ||
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Add lukewarm water and mix, the texture of the dough should be very liquid like porridge. In this case I used 1 liter of water for 700gr of flour but not all flours react the same so keeping an eye on the texture is more important than exact measurements here. | Add lukewarm water and mix, the texture of the dough should be very liquid like porridge. In this case I used 1 liter of water for 700gr of flour but not all flours react the same so keeping an eye on the texture is more important than exact measurements here. | ||
- | Once mixed cover the dough with a clean kitchen towel. Depending how how much you want your sourdough to grow you can keep it in a warm place such as kitchen for 24 hours before baking or in the cooler pantry for the same amount of time. | + | Once mixed cover the dough with a clean kitchen towel. Depending how how much you want your sourdough to grow you can keep it in a warm place such as kitchen for 24 hours before baking |
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+ | ==== Saving Sour dough starter for the next batch ==== | ||
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+ | After the growing phase you can scoop out a couple of big spoonfuls in a jar for the next time you make bread. Make sure the jar is clean, you can also [[https:// | ||
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+ | ==== Baking bread ==== | ||
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+ | Add the rest of the flour to the now proofed mixture, remember if you started with 500gr you will now need to add 500gr more. Stir the flour in with a wooden spoon. You may need to add more lukewarm water to the mixture until it is no longer sticky. | ||
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+ | Mix in the salt 1 tablespoon for every kg of flour. | ||
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+ | Leave the dough to proof for 30 min. | ||
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+ | If you are using **bread molds** now is the time to oil them. You can line the thin with seeds if you like.The mixture can be in this case quite wet. | ||
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+ | If you are not using a mold you should make the dough firm and non sticky to the touch. I have only tried this in a mold. | ||
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+ | If you are using **a bread making machine** it is important that you look at the manual for the machine to figure out with setting works best. In my case this was a total fail when using the usual setting for the shop bought mix. Further research is required. | ||
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+ | If you are using **a gas oven** use [[http:// | ||
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+ | If you are using **a wood oven** start baking at 200 degrees. You can use a cooking thermometer to measure the temperature. | ||
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+ | .... | ||
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+ | ==== Testing results ==== | ||
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+ | 26th September 2017 - the first 2 loaves did work out. | ||
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+ | Loaf 1 - 700gr, baked in gas oven - mixture too wet, the outside crust was perfect but the bread didn`t rise, when sliced the inside was too compact and not cooked. | ||
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+ | Loaf 2 - 700gr, baked in bread machine - mixture was too wet, the loaf was uncooked both inside and outside, whilst cooking the mixture rose but the machine didn`t cook it for long enough, wrong program used. When sliced the bread was way too uncooked but good consistency expected if it had continued cooking. | ||
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+ | Result: inedible bread, was able to dry out and feed it to the chickens | ||
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+ | 25th September 2017 - success! | ||
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+ | Loaf 1 - 1kg, baked in gas oven gas mark 6, the crush is a bit too well done, the temperature should be lower and the bread cooked for longer. I will try the next one with gas mark 4 or 5 and cook for at least 30 minutes longer. To check whether the bread is ready I put in a knife as I would check a cake and checked whether the middle was still uncooked. The result is edible even with the cripsy crust. | ||
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+ | Loaf 2 - 1kg, baked in gas oven gas mark 4, cooked for around 2 hours, still unsure as to when to know when this is done. We haven' | ||