Although I did not use this recipe I used the King Author recipe.. I am trying my adventure into Sourdough Bread .. my first attempt was yesterday and I think I have a lot of experimenting to go. I will post my pics in the comments.. My bread came out chewy with a good crisp crust and the perfect flavor.. but the color (no matter how long I cooked it) came out very pale.. so I had some success... so today im gonna try sourdough rolls.. after I tweaked my recipe a bit.. will post pics of those in the comments also.. I am not a bread baker but its kinda fun just to experiment in things Ive never tried .. The rest of this post I have copied from this site if anyone would like to try their hand at it.. or you can go to the King Author site which you can follow the link in this link... good luck in your bread baking if youve never tried it.. wonderlandkitchen/2012/01/lets-get-re-started-sourdough-edition/ Sourdough Bread adapted from King Arthur Flour 8 oz sourdough starter 12 oz warm water 21 oz flour 1 T kosher salt 2 tsps sugar Feed your sourdough starter. After 10 hours at room temperature, remove an 8 oz portion and combine with the water and 12.75 oz of flour. Mix by hand (literally: after my Tartine training, I get my clean fingers in the dough whenever I can). Cover and let rest at a cool room temperature for 4 hours, then refrigerate for 12 hours. When ready to proceed, remove dough from the refrigerator and knead in the salt, sugar, and enough flour to make a soft dough. I left mine a little on the wet side, but this is an art/science, like people keep typing. Experiments are needed to achieve the ideal crust/crumb/sourness/rise/etc. to suit your tastes. It is, perhaps, the ultimate story problem. Cover and allow to rise until quite puffy (mine took 4 hours using my oven’s proofing feature). Remove the dough from the bowl and divide into two portions. Shape each piece of dough into a round and place, top side down, in a rice-flour-dusted, cloth-lined banneton. Leave to rise an additional 2-4 hours. When ready to bake, place a dutch oven or other appropriate covered pot in the oven and preheat to 450°F. When hot, remove the cooking vessel and (placing a circle of parchment inside to prevent sticking if desired) gently flip one portion of dough out of the basket and into the pot. Slash the top of the dough (a razor blade will work if you don’t have a lame, just be careful not to burn yourself on the hot pot), cover with the lid and return to the oven, baking for 25 minutes. Remove the lid and continue baking for an additional 20 minutes, until crust is deeply golden. Remove and allow to cool completely on a wire rack. Repeat the process to bake your second loaf.
Posted on: Fri, 21 Nov 2014 20:35:44 +0000
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