White Sour Dough
White Sour Dough
DAY 1
100g white flour
200g water (hot - 30-35°C)
1. Mix together well and stand for 24hrs at room temperature.
DAY 2
50g white flour
100g water (hot - 30-35°C)
1. Add this to the above and stand for another 24hrs.
DAY 3 and 4
1. Feed as day 2.
DAY 5
50g white flour
100g water (hot - 30-35°C)
1. Add this to the above and stand for 12hrs.
DOUGH - STAGE 6
1000g white flour
20g Salt
400g Sour Starter
520g Water
1. Mix to a clear fully developed dough with a finished dough temperature 28°C.
2. Leave to stand in bulk for 8hrs.
DOUGH - STAGE 7
500g White flour
10g Salt
1940g Stage 6 dough (all of it)
300g Water
1. Mix to a clear fully developed dough with a finished dough temperature 28°C
2. Stand in bulk for 2hrs.
3. Scale to size required and mould into shape,
4. Prove at room temperature for approx 1½-2hrs.
5. Dust with flour and cut top,
6. Bake in the oven at 250°C falling half way through to 220°C for 45mins.
Added by: webmaster
Sourdough Loaf
Hugh F-W has a slightly easier to follow method for final stages and it works really well with the S Mill starter. http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/river-cottage-sourdough-recipe_p_1.html
misterchef: 2010-09-27 Add reply
Sourdough Loaf
Has anyone tried this recipe yet? I'm using a more simple Eric Treuille recipe but it isn't the best - this one is much more long winded but is it worth it?
misterchef: 2010-09-26 Add reply