Sourdough mon amour
Urania Logico - cuisine ENFeeling the fermentation
I’m not an expert at bread baking, but I’ve been experimenting for a while now.
It is quite easy to keep your sourdough starter alive. I never followed exact quantities, the idea is just to feed the sourdough enough for it not to die.
Two parts of flour and one of water, more or less. Three days before making a loaf I like to feed it a little more flour, to make it stronger. I kept it both on the kitchen counter and in the refrigerator, the second one works better for me.
Use your starter when it has doubled in size after feeding, indicating it’s full of active yeast. Use it before the peak. I carry the starter with me wherever I go.
75% Hydration, my go-to
A 75% hydration sourdough loaf has a wetter dough, leading to an open crumb and a chewy texture. Here’s a detailed recipe to help you make this delicious bread.
Ingredients
Sourdough starter 100 grams Caputo’s 0 flour 400 grams Water 300 grams Salt 10 grams Olive oil 1 spoon
Instructions
In a large mixing bowl, combine the sourdough starter and water. Stir until the starter is well dissolved. Add 1/2 grams of dry yeast if you feel like your starter is not in its best shape. Then add salt, olive oil and the flour. Mix it a little.
Autolyse: let the dough rest for about 30 minutes to allow the flour to absorb moisture.
Stretch and fold the 4 sides. Fold every 30 min, for 3 hours.
Then place the dough in a floured proofing basket, seam side up. Cover and let it rise for 1 to 3 hours.
Preheat your oven to 250°C. Once ready, flip the dough onto parchment paper. Score the top, then transfer it to the oven with 3 ice cubes.
Bake for 40 minutes.
I like to use Caputo’s flour but here you can see an attempt with whole wheat flour.
