|
I've been making bread for a while now but I've only just got around to making a sourdough starter. I scored a free copy of Dan Lepard's The Handmade Loaf from work, so followed his method for making a starter. The recipe for this light rye/wholemeal is something I came up with while mucking around in the kitchen.  It's pretty delicious.
|
#
¿
Apr 22, 2013 04:38
|
|
|
|
| # ¿ May 20, 2024 05:28 |
|
|
It's 50/25/25 white/rye/wholemeal flour, which is probably why! I also made the dough before going out, so instead of coming home and trying to bake while drunk, I proofed it slow in the fridge  .I did have a question though - the flavour is sour, but not really sour. I love sour sourdough, so was wondering... is it just a matter of the starter maturing to get that strong flavour? Also everyone ever should get an oven thermometer. My crusts have been exponentially better since discovering that my oven runs 20°C colder than the dial indicates.
|
|
#
¿
Apr 22, 2013 08:08
|
|
|
Fluo posted:Whats your technique for shaping your bread? I haven't really found one that works for me when it comes to that shape. I press the air out of the dough to form a roughly rectangular shape, then fold the top edge into the centre, and the bottom edge over that. Then I repeat the process with the left and right edges. After that, I keep gathering up the corners of the dough into the centre, pinching to secure them, until the other side of the dough ball seems taut and the whole thing is smooth and spherical. After that, I gently pat it into a more elliptical shape and let it proof, 'seam'-side down, one more time in a (makeshift) couche (I use a baking dish, a floured tea towel, and my salt and pepper shakers) before slashing and baking.
|
|
#
¿
Apr 24, 2013 11:17
|
|
