600g Organic strong white flour
170g Organic whole milk
170g Warm filtered water
25g Organic salted butter
150g active starter
1 egg beaten or extra milk for brushing on the dough
Combine all the ingredients in a large bowl. It’ll be fairly sticky and messy at this point (click the images to enlarge them and see how it looks)
Cover the bowl with cling film and set aside for 30 minutes to rest.
After resting for 30 minutes you need to stretch and fold the dough. Do this 3 or 4 times by picking up one edge of the dough, stretching it slightly, and folding it over onto itself. Rotate the bowl 90 degrees and do it again – stretch and fold.
The dough will be fairly messy and sticky to start with, but with each set of rests and stretch and folds, will start to become less sticky, and will begin to look noticeably smoother.
Again, cover with cling film and set aside for 30 minutes to rest again.
This is a repeat of step 2, stretch and fold. Cover and rest for 30 mins.
Do this for the first 2 hours or so, giving you about 4 sets of this stretch and fold.
Leave the dough to prove in a warm place for about 4 to 5 hours. It won’t necessarily double in size but it will have increased significantly in size.
This dough is fairly versatile; you can make batards or rolls. The benefit to this dough is that you don’t need a banneton for a long overnight prove in the fridge. Once shaped the dough is robust enough to hold it’s shape for a final prove before baking.
This dough will make 9 – 12 rolls (depending how large you like them) or 3 good sized batards, or a mixture of both. I’ve split into 2 batards and 4 rolls.
So split the dough and shape as required. Place the shaped batards or rolls on a lightly floured baking tray and cover with cling film. This will prevent the dough from drying out, and leave somewhere warm to prove until ready. Use the poke test to check. This could be anywhere from 1 to 2 hours depending on your kitchen temperature.
And now for baking.
Batards: Heat the oven to 220C, brush the batards with a beaten egg (or milk), slash the length of the dough, and bake on the baking tray for 15 minutes at 220C, then drop the oven temp to 180C and bake for a further 20 minutes.
Rolls: Heat the oven to 180C, brush the rolls with a beaten egg (or milk) and bake on the tray for 20-25 minutes.
Flour salt and water
Sourdough Bread Artisan Bread Bakery Blog
Made with the simple basic ingredients of flour, water and salt; there are three distinct stages to making a sourdough loaf (1) The Starter (2) The Ferment and (3) The Dough itself.
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I want to offer and share information, tips, techniques, recipes and tools for the home baker, with an above average interest in the art of sourdough bread making.