Thanks to Sasha for passing this on to me, and to TED for being a really awesome website.
Monday, January 26, 2009
Monday, November 10, 2008
Sourdough experiment #2
3.5 cups bread flour
1 cup water
1 cup active sourdough culture
2 tsp fine sea salt
Combine Ingredients and knead.
Proof for 5 hours
Punch down and form a ball
Proof for 3 more hours
Preheat oven with stone to 450 degrees bake for 15 minutes
spray the oven with cold water every 5 minutes (humidity in the oven helps form a crust)
reduce heat to 350 degrees and bake another 45 minutes
Let cool for a half hour.
This one definitely had the best form. The dough was firm, easy to shape and rose much higher than the previous one. I had used all-purpose flour on my first attempt, and my culture was more active this time.
Flavor-wise, this one was fairly bland compared to the first one, which had a deliciously strong sourdough flavor.
1 cup water
1 cup active sourdough culture
2 tsp fine sea salt
Combine Ingredients and knead.
Proof for 5 hours
Punch down and form a ball
Proof for 3 more hours
Preheat oven with stone to 450 degrees bake for 15 minutes
spray the oven with cold water every 5 minutes (humidity in the oven helps form a crust)
reduce heat to 350 degrees and bake another 45 minutes
Let cool for a half hour.
This one definitely had the best form. The dough was firm, easy to shape and rose much higher than the previous one. I had used all-purpose flour on my first attempt, and my culture was more active this time.
Flavor-wise, this one was fairly bland compared to the first one, which had a deliciously strong sourdough flavor.
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