I have been making a lot of bread since the pandemic started but for convenience sake, all of my sourdough loaves have been made in the bread machine. The bread machine is great but one thing it can't do is create that nice crusty outer surface that is so typical of baguettes and the like. My sister's partner has been delving into sourdough so with his inspiration and their tips, I decided to give it a try.
My first attempt last week did not go well; I had fed my starter the day before and refrigerated it as I always do. After I measured the amount I needed, I left it on the counter most of the day but it was an unusually chilly day and that may have influenced the lack of activity. There was some bubbling though so I began the dough making process. The bread took forever to get to the point where it was bake-able--we're talking overnight! Since I had an appointment to keep, I couldn't bake it in the morning and by the time I came home, the loaf had collapse in on itself.
Take 2! I fed the starter then measured out what I needed for the recipe. What I found interesting is the starter I set aside for the recipe was far less active than the starter in the jar that I put back in the fridge. Hmm. I left the starter out overnight and began the bread making this morning.
In addition to the starter and some water, there are only three other cast members.
And here's the starter at the beginning of the process. Just beginning to bubble.
I mixed the bread flour with some whole wheat.
Then added the flour mixture to the starter along with the water. This mixture is left for 20 minutes so the flour can absorb the water and gluten can start forming.
After 20 minutes, I added the salt and used the standing mixer with the dough hook attachment. This is one of P's tips; rather than knead for 10 minutes or more, use the mixer for about 5 minutes. This is the dough at the end of that knead. Sticky, but nice and smooth. I covered the bowl with plastic wrap and let it sit for one hour.
At the end of the hour, I floured the counter, spilled the dough ball onto it and did a business letter fold. A scraper is a necessity here as the dough is quite sticky and soft.
I turned the dough 90 degrees, flattened it slightly and repeated the business letter fold.
Here it is. All compact and business-y. It went back into the bowl, covered, for another hour.
I lined a mixing bowl with cheesecloth and dusted the cloth with flour. The dough was returned to the floured container and shaped into a tight ball.
My tight dough ball loosened up a bit when I deposited it into its bed. I put the bowl into an unheated oven for about 3-1/2 hours.
And here it is--all ready to bake!
I lined a baking sheet with parchment--the sheet was just to help me move it into the oven.
I carefully transferred the dough from the bowl to the sheet.
Slashing the dough with a lamé just doesn't work for me. All I managed to do was mangle my poor dough.
About an hour before I was ready to bake, I put my pizza stone into a 450F oven with an empty cast iron pan below it.
I carefully transferred the parchment and loaf onto the stone and then poured a cup of boiling water into the cast iron pan.
The recipe said to bake for about 35 minutes but I thought my loaf looked good at around the 20 minute mark. I decided to leave it in a little longer so it got kind of dark. It still didn't stay in for the full 35 minutes.
The bottom crust wasn't as dark but it was crisp, thanks to the injection of steam from the boiling water and cast iron pan.
I am really happy with this attempt. Though I would have liked a higher loaf, the crumb structure was beautifully airy and it had a nice crust with a chewy interior. Perfect!
Even though it takes a long time to make, this recipe actually works well with my schedule; I can mix, shape, etc. in between taking care of the grandkids. The only thing I won't do when they are here is mess with a super hot oven and cast iron equipment! Definitely a make again!
Here is the promised link:
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