It is not the first sourdough loaf that I made but it's the first that I'm really proud of. Recipe is taken from polish bread site ("Chleb-moja domowa piekarnia" - "Bread-my home bakery"). I finally realized time is the most important ingredient... It'll be my first attempt to post recipe to Yeastspotting.
Levain - 270 g
- 30 g rye surdough starter - starter should be rather mature
- 140 g wheat flour (850 type)
- 10 g rye wheat (720 type)
- 90 g water
Dough - ca. 1,6 kg
- 270 g levain as above
- 800 g wheat flour (850 type)
- 50 g rye flour (720 type)
- 450 g wody
- 18 g salt
One, quite big loaf about 1,4 kg
- First prepare the levain - mix all the ingredients, you'll have thick dough, leave covered in room temperature for about 12 - 14 h
- Next day mix flours and water only to combine ingredients, leave covered for 1h
- Add salt and levain and mix about 20 minutes, dough should be medium compact
- Transfer dough to lightly oiled container, cover and leave for first fermentation for 2,5 h
- Fold it after 50 minute and 100 minute of first fermentation to reach smooth surface
- Form one big or to smaller loafs and transfer to banneton for second fermentation - in room temerature it'll be about 2-3 hours, at 10 C about 8 hours, at 6 C about 18 hours.
- Preheat oven to 240 C, cut the loaf, and place in the oven
- First 6 minutes bake with steam
- Total baking time is about 35-45 minutes
- Cool on wire rack, and wait until it is not to hot...