this is the tastiest bread we have baked so far, but it is also the one that takes the most time to prepare: three full days! but stay with me, you will only be working a few minutes a day, the rest of the time the sourdough will do all the work. it is a slightly tweeked version of peter reinharts san fransisco sourdough bread from his book Artisan Breads Every Day
first of all you will need a sourdough starter. if you havent got one there are a zillion recepes out there. choose one that works best for you. here is the one i am using. it is working really good now.
i adapted the recipe slightly, so here is my version:
the first day:
- 1 cup of mother starter
- 1 3/4 to 2 cups of white wheat flour
- about 3/4 cup of lukewarm water
add about a cup of your starter to a bowl (make sure it is not made out of metal, sourdough does not like metal) and dissolve it in the water. then start adding the white flour. make sure it is white flour as you want your starter to be able to process it easily. mix the dough until you have a slightly sticky doughlike concistency. now cover and let it sit over night.
the second day:
- the starter mix you made yesterday
- 1 3/4 cups of lukewatm water
- 2 1/2 cups of whole wheat flour
- 2 cups of white wheat flour
- 2 1/2 tsp of salt
i always vary the types of flours i am using for this bread the only thing that stays the same is that i use only white flour on the first day.
- add the water to your starter mix and dissolve it.
- now you can add the salt and start mixing in the flour gradualy. make sure everything is well combined. now let it sit for 5 min.
- now knead the dough on a floured surface for about 5 min and shape it into a ball by tucking the dough under itself. let it sit uncovered for another 10min.
- reach under the front of the dough and pull the dough over itself. reapeat that from all four sides. now flip it and tuck the dough into a ball again. now let it sit covered for 10 min.
- repeat that, oil a bowl, turn the dough in the bowl a few times and cover it.
- now it needs to sit at roomtemperature for 2 hours and then go in the fridge. dont be discuraged if it does not rise mutch in the first two hours. it should rise a bit though.
now we let it sit over night again. it can be in the fridge for up to 3 days. i am still not sure if the 10min resting is so important. i will update you when i have an answer to that.
day three/baking day:
- take the dough out of the fridge 4 hours before you want to bake it.
- after 2 hours shape it gently into several loaves and cover for the next two hours. it should grow to not quiet double its size.
- preheat your oven to 260°C (500°F) and just before baking score your loaves with a sharp knife or something similar.
- after transfering the loaves to the oven, add about a cup of water to the steam pan (we just use another baking tray at the bottom of the oven) and close the oven quickly! now lower the temperature to 232°C (450°F)
- bake for 12 min and rotate the baking tray. now bake for another half an hour or so. this might depend on the size of your loaves, so keep checking by taping your fingers on the buttom of the loave: if it sounds hollow it is ready. leave it to cool before slicing.