My sourdough starter based on all-purpose flour is over-producing. If that’s possible to say. I brought it out of the fridge yesterday to make a new attempt of a nice sourdough loaf. The starter rested for a few hours to gain room temperature – then I scooped a cup of starter out and mixed a simple sponge in a plastic bowl: 1 cup starter, 2 cups flour, 1 cup water. I covered the bowl and left it to do it’s thing, at the coolest spot I could find in the house (yes, because I live in Florida … ). 8 hours later it was already over-time and the sponge was at least double in size and ready to move on.
I added 2 cups of whole wheat flour, 1 tbsp of salt and 2 tbsp of coconut oil and let the kitchen aid machine do the job for about 10 minutes. After a 5 minutes break and a dash of more water (about 1/4 cup) I left it kneading for another 10 – 15 minutes before dumping the dough on my floured counter to rest for 15 minutes. Then I shaped a ball of the dough and placed it in my new, excellent proofing basket.
2 hours later – and double in size already, the bread was ready for baking. Well, it was a bit early in fact – it ended up with a big crack at the bottom. I baked it at the highest temperature my oven will allow for 5 minutes (should have done 10) and then reduced the heat to 375 F for another 30 minutes, hoping to get a brown and crispy crust.
The crust didn’t come out as crispy as desired, and the crumb didn’t come out as sour and juicy as desired, but all in all, it is a tasty loaf of sourdough bread – prepared within a day. And the proofing basket really helped keeping a decent shape of the bread this time, leaving a nice natural decor from it’s texture.
I read that a dutch oven will really enhance the crust and the baking of a sour dough loaf at home. That’s something to try out … As I can’t help but feeling that my regular oven isn’t doing the sourdough loafs any favors. I’ve tried placing a tin of water in the oven while baking, and I’ve tried spraying water into the oven a few times. It hasn’t really made a big impact.
Anyways, the bread is decent, a fair test will be to see how much of my sons sandwich lunch is returning back home from school – if it’s good it should be none.
I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.