Preheat your oven to 220✬ / 430✯ (at what stage you preheat your oven depends on how long it takes for your oven to heat through, some take 30 minutes, some, like ours, with stone floors take a lot longer, up to two hours). Do a second stretch and fold and a rest for one hour and then a third one, again followed by a one hour rest (see time table at bottom of post). Now do a stretch and fold (a full letter fold, left over right, right over left, bottom over top, top over bottom see our bread movie to observe this technique if you are not familiar with it) and again leave to rest for one hour. Cover the bowl and leave the dough to rest for one hour. You can do this by hand but if you do not want to get your hands dirty you can also combine the ingredients with the aid of your mixer, but keep the mixing to a minimum. Put the starter in a large bowl, add the other ingredients and mix for about 1 minute (no kneading) until everything is combined and you have a very soft dough. I just give it a few table spoons of water and rye flour, stir, and ready! Check out our posting about making your own rye sourdough starter.ħ5 g buttermilk (or combination of yogurt and water 2/1) As I am a bit lazy in feeding, normally I only feed it once a week, after my weekend baking. It is also very forgiving in the amount you feed it. This way it stirs easy but does not add as much water to the dough as a poolish starter. I maintain the starter as a ‘almost’ stiff starter. A sourdough starter based on rye flour is easier to maintain, it does not transform into a slurry when you forget about it, it is easier to stir because it has almost no gluten and it smells very very nice, a bit like berries. *For the starter in this recipe I use a sourdough starter which is made with 100% whole grain rye flour. After a minimum of 12 hours it is ready to be used in the final dough. Cover the bowl with clingfilm and let it preferment at room temperature. Stir it for about 1 minute until all the ingredients are combined. In a bowl stir together 225 grams of whole wheat flour with 225 grams of water at room temperature with 30 grams of the (rye) sourdough culture.
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