After being initially inspired by a friend's photo on Facebook I decided to try my hand at baking my own sourdough loaf.
I firstly must thank all the friendly, helpful and informative professional and home Bakers out there who have posted tips, recipes, and advice on the net!
I started (it really is hard to write a blog post like this without a truck load of un-intentional puns!) my journey around 10 days ago, following the Sourdom 's fantastic step by step guide . After a few days of feeding it was bubbling away nicely and had developed a nice yeasty, slightly fruity smell. I continued to feed for 8 days in total before my impatience got the better of me and I decided to embark on my first loaf.
Following the advice of many posts I decided to keep detailed notes of my adventure.
My inaugural organic sourdough loaf was made with:
- 140g Starter - 100% Hydration, 15% Rye/35% Wholemeal, 50% water)
- 420g Flour - 84g Rye, 336g of White type 1150 (strong)
- 280g Filtered water
- 10g Sea salt
If my calculations are correct it was a 71% Hydration loaf.
My Room temp ranges between 18/19 degree Celsius and my starter was at its peak (6 hours after feeding)
I gave it a rough mix and left to Autolyse for 20 mins and then added the salt and gave a 10 sec knead every 10 mins for the next half hour. From then I gave it a double letter fold every 45 mins for the next 2.5 hours before shaping and putting in a Banneton (Boule) covered with a teatowel and plastic bag and into the fridge.
The next day, after 14 hrs in the fridge i took it out and let it rest on bench at room temp 18 degree C for 1.5 hrs.
Preheated the Oven to 250 Celsius but by the time I'd got the loaf onto the preheated oven tray it had dropped to 200. I also threw a small cup of water on the floor of the oven to create some steam.
It got a little knocked around due to my fumbling around between taking out of the Banneton and putting in the oven.
For a first attempt with a relatively young starter I have to say that I am very happy with the result. Taste was great with a nice crunchy crust. It was on the dense side which I will endeavor to correct with future attempts.
If you have any ideas on how I can improve things, please let me know.
PS - Can someone please explain to me how the photos at the top of the post got there - Only one of them is mine and I am at a loss to work out where they came from and how they got there!!!!!