Straight sourdough bread.
- 200 g starter (half water half flour)
- 1300 g white bread flour
- about 800g water
- 2 teaspoons salt
1. Reactivate the starter by adding 300g water and 300g flour.
Mix well with a spoon to incorporate enough air. Reserve 200g for future use (in the fridge). Leave to rest/rise for 6 hours.
2. Add 400 g flour and 400 g water mix well. Leave to rise for another 4 hours.
3. Add the remaining flour (600g) and mix. Add water as needed to have a quite sticky dough without any dry patches. The amount of water will depend on the type of flour used.
Turn out on the work surface (no need to flour).
Knead for 15-20 strokes. Try too stretch the dough in long movements with every stroke. Bring the dough together in a ball and leave to rest for 10 minutes (covered with the bowl).
4. Repeat the stretching/kneading. If the dough is too sticky to handle, use some oil on hands and work surface. Water is an alternative to oil, try not to add any additional flour. Form again into a ball. If the dough has a smooth texture you’re done, if not give it another 10 minutes rest and a third kneading.
Finally leave to rise for 1 1/2 hour.
5. Form into rolls or loaves as you need. leave to rise for 1 1/2 hour.
6. Bake in a pre-heated oven at 220 C. Loaves for 35 minutes, rolls for 22 minutes.
The loaves were just connected when going into the oven. A lot of oven srping gave this funny result.
Form did not affect taste.