Finally, I have taken my sourdough into use. And I’m convinced. Sourdough just does something good with the bread – it smells better, tastes better and has a more airy character. Yes, I’m sold. I started gently and therefore made Meyer’s wheat bread, which is cold leavened in the fridge. It is therefore made over two days, but is not cumbersome. On the contrary. The crust became crispy, which is my favorite part of the bread – if I buy bread from the baker, I always ask for a bread where the crust is crunchy. So it surprised me that my own bread was too, although of course it does not continue to be so crispy. The brittleness decreases during the day, unfortunately.
INGREDIENTS:
800 ml Cold water
10 grms of Yeast
100 grms Sourdough
30 grms of Salt
200 g of Graham Flour
1 kg Wheat Flour
PREP:
The first day: Pour the cold water into a bowl and dissolve the yeast in it. Then add sourdough and salt. In another bowl, mix wheat flour and graham flour. Mix the flour with the liquid ingredients. Now the dough should be kneaded really well, if you have a machine it takes about 10 minutes (4 min at low speed and 6 min at high speed), and if you knead by hand, like me, it takes about 12-15 minutes – or how long you can hold on to it. Put the dough in a bowl greased with a little oil and cover with cling film. The dough should now be left in the fridge overnight.
The second day: Pour some flour on the table and divide the dough into 3 equal parts, each shaped into a loaf. The dough should now rise warmly and covered for a few hours at room temperature.
Leave the baking trays in the oven and set it at 250 degrees. Let the oven be really hot before baking the loaves. The loaves should be baked for about 20-25 minutes. However, since not all ovens are the same, I would recommend setting the clock to 20 minutes and checking if they are finished there.