I have been baking bread for my family daily for the last 6 years but just recently I have moved to sourdough baking. I have tried other flours from the shop but the results were far from satisfactory. Last month I have "raised" wild sourdough started using organic white and malted flours from Shiptonmill, the results are amazing, this bread is 3 levels upgrade from my previous bread. It keeps much better and tastes great.
Feed your sourdough started approx 3 hours prior to making the actual dough.
1kg of organic white and malted flour mix
100g poppy seed
approx 700 ml water - the consistency has to be nice, soft and not dry
Leave the dough to rest for 1 hour before incorporating the starter
after 1 hour:
incorporate 150-200g of started into the dough and come back to it every hour to work on it a bit
after 5-6 hours the dough should be rising nicely. This part requires a bit of training and if you have never done this before, I recommend looking for videos showing the method of baking sourdough bread. Knead your dough gently and place it into the form you will use to bake your bread in. It is essential to use something with a lid as otherwise you will end up with a dry, not so tasty bread. Leave it to rise for the last time for approximately 2 hours. Bake covered in the oven on 200 Celsius for 35 minutes, then another 35 minutes uncovered and voila, pure awesomness!
Take out of the baking form and leave to cool on a rack.
Added by: Miskafabka
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