A few months back I’ve came across a wonderful e-book – “Discovering Sourdough” by Teresa L Hosier Greenway. A book in three parts, starting with basic recipes and progressing to more advanced ones. Part two has been my favourite so far, but I should venture out into the other parts too, plus the book has a lot of useful information on starter, mixing and shaping.
I printed out Part II and for about a month or so I baked exclusively from there – today is the day to go back to it again and look for an inspiration.
I’ve had great success with “Western Wheat Sourdough”, but al always I’ve decided to see if I can play around with the recipe a little bit, and here is the result of it.
Adapted from “Discovering Sourdough”
170 g white starter (100% hydration)
200 g water
2 Tbsp milk
16 g oil
½ - 1 Tbsp barley malt extract syrup
½ - 1 Tbsp molasses
30 g rye flour
120 g wholewheat flour
280 g white flour
2 tsp salt
Mix all ingredients bar salt in a mixer for 6 minutes on speed 1, cover with a tea towel and leave to autolise for 20 minutes. Add salt and mix on speed 2 for 2 minutes. Place the dough into an oiled bowl and cover with plastic. Do three stretch and folds over the next hour and a half and then leave to ferment for four to five hours.
Oops, just realised I haven't finished the post - here is the rest of the recipe.
Shape the dough into a loaf, cover with plastic (dust the top of it with a bit of flour first) and leave in the fridge overnight.
Early in the morning, take it out of the fridge and leave to warm up at room temperature for 3 hours. Bake at 210C for 20 minutes, rotate and reduce temperature to 200C and bake for further 20 minutes.
The loaf came out nice and light, and a very pleasant flavour, nice with melted cheese for breakfast.