| My homemade sour dough is always chewy and tough, but I love it! [ ] Thursday [ ] 8am - if starter hasn't been used for 4 weeks or more; feed starter 30g flour and 30g of water [ ] Thursday evening weigh out flour and salt as below into two bowls, and cover. Get water jug, yeast and teaspoon ready. Keep starter in the fridge until needed [ ] Friday: [ ] 1. (8am) Mix 100g of Starter, 200g white flour, 50g wholemeal flour, 200g warm water. Mix and cover. This is the Levain, set aside somewhere room temperature - if you house is very cold you can use extra starter. [ ] 2. (1pm) Five hours later, in a big bowl mix 100 of white flour, 300g of wholemeal flour, 10g of salt and 330g warm water. Stand for 20 minutes, uncovered. [ ] 3. (1.20pm) Add a quarter tea spoon of instant yeast and 300g of the levain made this morning to the big bowl, mix all together (leftover levain add to starter you have in the fridge - save for next time or mix and give half to someone else). [ ] 4.1 (2.30pm) 1st fold. Over the next 2 hours, fold the dough 3 times with wet hands. Roughly mix and blend the dough, no need to kneed. [ ] 4.2 (3.30pm) 2nd fold [ ] 4.3 (4.30pm) 3rd fold [ ] 5. (6pm, approx 5 hours after step 2.) Shape into a ball and place on greaseproof paper in a large bowl. Put in fridge till tomorrow morning. [ ] Saturday: [ ] 6. (8am) Remove from fridge. Preheat oven and a cast-iron pot to 245 deg C [ ] 7. Score top of loaf and place with greaseproof paper in the heated pot and bake for 20 minutes. Remove lid and cook for 25 mins more. Will sound hollow(ish) when tapped once baked. Crust should be a dark brown. [ ] 8. Remove from pot, take off greaseproof paper and place on a rack. Cool for 20 minutes. |