A couple weekends worth of sourdough sandwich breads. Heres what we do:
1. Friday night (or morning, depending on room temperature) - feed starter with 2 oz each of water and AP flour. I use 8-hour two builds if possible, to get 8 oz of 100% hydration starter.
Notes:
- Used my 100% hydration starter.
- Two builds to reach 8 oz active starter. The starter smelled fruity, not sour. Bubbles about half a centimeter big.
- Final dough: 2 cups whole wheat flour (365 from Whole Foods) and under 1 cup AP flour (King Arthur), 1 tsp wheat gluten.
- For DDT of 76 degrees, added 1.5 cups water at about 90 degrees.
- 30 minute autolyse. Kneaded till windowpane.
- 45 minute rise, stretch and fold, 60 minute rise.
Clint is doing well. Tried making a sandwich bread using sourdough starter. Heres what I did.
2 Nights before:
Added about a cup of whole wheat flour and half a cup of water to half a cup starter (100% hydration)
Day 1:
Added a cup of whole wheat flour, a cup of white whole wheat flour and a third cup of AP flour, 1.5 cups of water, 2 tsp salt, 1 tablespoon each butter and sugar.
Three weeks of sourdough. Got my starter from a baking class and named him Clint. After Clint Eastwood - full of potential!
The basic recipe is as follows:
Ingredients:
1/2 cup starter
2 cups whole wheat bread flour
1 cup AP unbleached flour
2 t salt
1.25-1.5 cups water
Methods:
- Mix flours and water to form a shaggy dough. Autolyse - rest for 30 mins.
- Add starter and knead 8-10 minutes, till you get a windowpane.
- Add salt and rest.
- 3 stretch and folds at 20-30 minutes apart.
