to see the recipe of the sourdough...
The most exquisite The sourdough bread, an ancient recipe, keeps better than yeast-risen bakery bread (several days without any problem in a cloth). Its consistency and taste (which can be a little sour or even too much if the sourdough is not at its best) are also matchless.
information, I organised the baking by dividing it in days, but nothing
prevents you from organising it another way. The whole thing is to meet
the rising times, which depend on quality and type of flour used, as
well as the room temperature: the hotter, the faster, until the optimal
temperature of 20-25°C (68-77°F)
the morning, get the sourdough out and renew it: replace 1/3 to ½
of the sourdough by as much water, flour, +1/2 c.c. of sugar, keeping
the initial consistency. Do this again in the evening, but without sugar.
If you observe that your sourdough is not very active (takes long time
to rise, or the bread obtained is not risen), it can be necessary to
operate several of these "subculturing" (when you renew the
sourdough) before using it, so that it get in good shape
In the morning, add:
100g of water (spring water is better because tap water can get the
bread sour, weaken the sourdough, or even waste it, but it depends on
the quality of your tap water)
a lid on it (non-tightly closed) or a wet coth (air must be able to
In the evening, bake the dough: flour mass is 4 times the one of the last sourdough. This mass can be decreased to 1kg if the sourdough doesn't seem very active, but not less, otherwise sourness of the bread would get too high.
1.2 kg of flour 55 (you can always use darker flour, if you prefer)
the sourdough in a bowl. Add up water and sugar and beat with a whisk.
The result is liquid and bubbly. Add up flour until you get good consistency:
mustn't be too sticky nor tear, it must be soft after kneading 5 to
15 min. Melt salt at the beginning of kneading.
and flour a bowl and put the dough in it. Cover it with a wet cloth
and let double all night long (12-15hr, or more, at 15°C (59°F),
6-8hr at 20-25°C(68-77°F), and depending on sourdough's strength).
the dough out of the bowl without tearing it and put it on a slightly
floured plane surface.
Take a dough sample to recover sourdough for next time : usual volume, that is in ½ a pot of jam with little water to get back sourdough's consistency. Close the pot tightly and let it wait in the least cold part of the refrigerator (it depends on the fridge, usually in the vegetable box, but wherever not under 8°C or 47°F).
you want a ball, fold the edges toward the centre in order to give shape
to that ball.
Let grow until the 3/4 of the double of the initial volume (3-4hr at 20°C or 67°F) in a floured basket or for lack of that, directly on the dish which will be used for cooking (but the dough may spread too much, especially if it's too wet). Cover with a wet cloth.
the oven to 240°C (382°F)
Turn the basket over on a well-floured hob, or even better on some greaseproof paper. Strip with a razor blade, deeply (at least 1/3 deepness) particularly if you rolled the dough (when you make a ball, bread opens naturally, but a good stab can't hurt ). Cook for 3/4hr (20-25 min. at 240°C or 464°F then 200°C or 392°F). Cooking is perfect if you get a hollow sound when tapping the underside of the bread.
it on a rack to cool it (on the stove for instance) for the underside
crust not to soften
NB: Sourdough can wait up to 5-7 days in the fridge without being wasted. If you're not expecting to use it quickly, renew it before the end of that time with a pinch of sugar, and put it back in the fridge.