Sourdough Starter
Starter Recipe
Ingredients & Method:
- 100grm unbleached flour
- 130 - 140mls of spring water at 26ºC
- 4grm (or one small teaspoon) of malt
Mix ingredients together in a bowl and cover with cling-film. Place in a warm draft free area for 24 to 36hrs.
After this time your Starter should show faint signs of activity (aeration upon the surface) and taste sour & and be sharp in flavour. If this occurs your Starter is ready for its 1st Feed using a refreshment recipe.
Refreshment Recipe
Mix the same ingredients as above and add to your Starter. Leave covered in a bowl in a warm draft-free place for 8 - 12 hours.
During this period you must observe the Starter during fermentation. You are looking for definite signs of activity to confirm the Starter is alive. After 12hrs your Starter should be fermenting, with visual signs of a bubbles rising to the surface.
Remove / discard 50% of the Starter in preparation for its 2nd Feeding using the following refreshment recipe.
- 200grm unbleached flour
- 260 - 280 ml spring water @ 20 - 22ºC
- 8grm malt (optional)
Split this refreshment recipe in two. Add half to your Starter and leave covered bowl in warm draft-free place for additional feed 4 - 6 hours.
Remove / discard 50% of the Starter. To the remainder of the Starter add the 3rd Feed using the refreshment recipe kept from above. Let the Starter develop in a covered bowl in a cool environment for 8 - 12 hours.
By day three you should have the makings of the beginning of a healthy starter. For best results the chef would require at least 3 further feeds. Remember to discard 50% of the chef every time.
In a new bowl place 190grm of your Starter, and set the remaining aside. Feed the 190grm of Starter with the second refreshment recipe above and leave to develop for 8 - 12 hours. You can now use this Starter to make your sourdough bread.
Continue the Feeding process on the Starter you set aside to ensure you have sufficient Starter to split for the next day's sourdough production.
Sourdough Dough Recipe
Ingredients & Method:
- 412grm of Starter
- 385 - 400mls spring water
- 780grm organic white flour
- 17grm sea salt
- 8grm malt
Mix all ingredients in a mixer for 2mins slow speed the 6-8mins medium speed or by hand for 15 minutes. After mixing place the dough in a bowl and cover, leave for 1 hour and give a it a "knock back" (punch the air out of the dough) then rest the dough for another hour. Your dough should show signs of development and activity but not doubled in size.
Divide and Scale dough into desired weights, cover and leave to rest for 30mins.
Hand Mould pieces of dough into desired shape and place on trays wrapped in linen Couches or place in lined Bannetons, cover and leave to prove for a minimum of 4 hours and a maximum of 6 hours at room temperature. If you would like a longer prove time put the shaped bread into the fridge at 4ºC for 10 hours and then prove at room temperature for 3 to 4 hours.
When bread has doubled in volume it's time to bake.
Slash the bread with a very sharp knife in at least two places.
Bake the dough at 210ºC for 45 minutes depending on the oven.
Read about the start of Brasserie Bread's award-winning sourdough bread
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