Sour Dough Take 2

It’s been a couple of weeks since my first attempt at making a sour dough loaf so thought it was time to give it another go. I find it best to make the sourdough over a weekend as it can take over ten hours, from start to finish.

On this occasion I made sure that I was precise with my wet ingredients. I had to keep reminding myself that it said it was going to be a really wet dough because it was still a really wet dough! The kneading process was a little easier this time round because the dough was a little drier than before but it was still pretty sticky.
I gave it around 6-7 hours worth of proofing the first time and then another 3 for the second proof after shaping.

When I turned it out before going into the oven it was still quite a flat loaf but not as flat as last time, so that was good. I also threw a handful of ice cubes into the bottom of the oven to help form a crispier crust. It baked for 40 minutes at 210 Celsius and came out looking like this (once I’d brushed off a load of excess flour).

Sour Dough, just out of the oven

It tastes fantastic and the texture is great. Light and chewy when toasted. Just what I was after.

Light, airy and chewy

Next time I’m going to aim to make the dough drier still and hopefully get a bit more height when I turn it out.

I’ve also been looking at other recipes that the sourdough starter can be used in other than bread, such as cakes and muffins. I think I’ll give one of these a go once I have perfected my bread recipe!

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