... and I found it * my family and I love this taste * and I get it with every bake.
50% hydration starter , feed it, put it in the fridge , leave it in the fridge for 3 days, take it out, take what you need for the bake, feed the rest up and put it back in the fridge.
Formula
200g 50% hydration starter
500g wheat flour
200g wholemeal flour
450g warm water
13g salt
2 tbsp Olive Oil
mix well, tip out on worksurface, knead until smooth and elastic OR if dough pushed in with finger it should slowly spring back.
put in a bowl, cover bowl, leave to stand at room temperature for 2 hours, put it in the fridge for 12 hours * if a bit more sour leave it in the fridge for 18 hours * shape straight from the fridge, add to banneton, leave to proof for 2.5 hours, tip out on parchment paper, score, put in preheated dutch oven, bake for 30min. lid on at 250C and for 20 more min. with th lid of at 200C.
YUMMY.
I just had to cut a slice after 30 min. cooling with LOTS of unsalted butter and it is sooooooooo bloody yummy.
I baked 2 loaves at once today as I have a big enough oven to place 2 dutch ovens side by side.
Just went downstairs and most of one of the loafs is gone. rofl, not much butter left either. pffff
Sounds so yummy that now I want some!
I glad I baked 2, I told them all not to touch it before tonight to eat with the soup. pffff
I remember how long it took for me to find the perfect sour for me. Unfortunately, my wife doesn't love it as sour as I do, but that doesn't stop her from eating it.
Yours sounds delicious. Always satisfying when the loaf mysteriously disappears :-)
Oh darn it, that is always difficult if the taste differs.
I love it when I bit in to the slice of sourdough and taste the sour, not just a * background * sour.
Thank god my kids have the same taste.
My husband does not like it as sour so I say TOUGH, more for me. hehe
Yeah, I just use it as an excuse to make more bread (less sour of course).
But I do think I'm slowly converting her to the "sour" side ;-)
Oh I make a lot of bread, family of 6 here, so no excuse needed :)
I believe that the more sour, not lemon sour of course , carries and even enhances the toppings better.
One of our fav. sourdough bread topping is a good scrambled egg with some smoked salmon. DROOL
My hubby prefers the white loaves with yeast that I bake, BORING I say lol.
Funny, my wife tends to prefer my yeast loaves too. Sooooo BORING!!
One of our favorites is the sourdough topped with some avocado mash, prosciutto, and a fried egg ;-)
Ohhhhh jaxler12, that sounds YUMMY.
I have to try your sourdough topping over the weekend, sounds just right for a breakfast on a lazy Sunday morning:)
Yes, the boring white yeast loafes, I will never understand how anyone can prefer those over a nice sourdough loaf.
I am German, I was so upset when I moved to UK in 1997, only because , the bread, the bread that to me is no bread lol.
That is why I started baking my own bread.