Sourdough
At the very beginning of the quarantine, my neighbor Mr. M (we’ve talked about him before) came to share some happiness in a jar. It was a sourdough starter. Many months prior, I had mentioned to him that I would like to bake with a sourdough starter. I forgot soon after but he remembered. Not only did he share the starter, he shared with me a zillion videos and tips. The process itself seemed so intimidating I bugged him with my questions for almost 2 weeks before I decided to venture a bake with the starter.
These are the 2 links/videos I followed. The first is a start to finish recipe by Patrick Ryan. And the second is a list of tips for sourdough baking.
The results after the bake:
Update (7/29/2020):
Patrick Ryan's recipe is working great for me so far. There are a couple of changes I have been doing that have resulted in better and more consistent results.
Ingredients:
Water 460 ml/g
Flour 800g
Starter 320g
Salt 10g
1. Autolyse - I add the ingredients to my kitchenaid mixer, do a short mix with the dough hook till all the ingredients just come together and then I cover with a kitchen towel and let is sit for 30 minutes.
2. Initial knead - Patrick does a hand knead, I am lazy - I use the dough hook. Basically I let the dough mix on low speed for 6-8 minutes. Leave it again for 30 minutes, covered.
3. Stretch and folds: I do a series of stretch and folds every 30 minutes during the bulk fermentation phase. Wet hands make it easier to handle the dough. The last hour of bulk fermentation I let it sit undisturbed. Total bulk fermentation time is 4 hours.
4. Proof overnight in fridge - This has worked great. Just leave it overnight in the fridge. Bake next morning.
5. Hot dutch oven - I keep the dutch oven in my oven for 30 minutes after the oven has reached 470F. Then I pop in the slashed bread into the dutch oven, covered. Turn down the oven to 450F. And let it bake covered for 25 minutes. Then uncover and cook for another 20-25 minutes.
6. Cool the bread - Let the bread cool on a wire rack for atleast an hour or more. Resist the urge to dig right in. The insides will cook further.
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