1 3/4 ounces Simple Sourdough Starter
OR
Natural Sourdough Starter -- Chef
2 3/4 fluid ounces Water, cool
3 ounces Light rye flour
2 pounds Bread flour
3/4 ounce Dough conditioner (optional)
3/4 ounce Compressed yeast
1 tablespoon Salt
2 1/2 ounces Quark, farmer's or baker's cheese
20 1/2 fluid ounces Water (temperature controlled)
Yield: 4 Loaves
1. The day before making the finished bread, make the sourdough sponge. Combine the sourdough starter, cool water and the rye flour. Mix to combine the ingredients. Cover and let the sponge ferment at room temperature for approximately 15 to 20 hours.
2. Combine the sourdough sponge with all remaining ingredients in a mixer with the dough hook on low speed. Mix for 3 minutes to combine the ingredients. Stop the machine and scrape down the sides of the bowl. Knead the dough on medium speed until smooth and elastic, approximately 5 to 7 minutes. The dough should reach 77°F (25°C) after kneading.
3. Cover the dough and let it ferment for 15 minutes.
4. Punch down and divide the dough into 4 uniform pieces. Round the dough, cover and bench rest it for 15 minutes.
5. Flatten each piece of dough with a rolling pin into a 10-inch (25-centimeter) oval approximately 1 inch (2.5 centimeters) thick. Brush the tops of the dough with water and fold them in half. Place each loaf on lightly floured sheet pans. Proof until doubled in size, approximately 25 to 35 minutes.
6. Dust the loaves lightly with rye flour. Bake at 450°F (240°C) with steam injected into the oven during the first few seconds of baking. Immediately reduce the temperature to 375°F (190°C) and bake until well browned and cooked through, approximately 30 to 35 minutes.
Notes: Method: Sourdough Starter
Fermentation: Sourdough sponge, overnight, 15 to 20 hours. Final dough, bench rest 30 minutes. Proofing, 25 to 30 minutes.
OR
Natural Sourdough Starter -- Chef
2 3/4 fluid ounces Water, cool
3 ounces Light rye flour
2 pounds Bread flour
3/4 ounce Dough conditioner (optional)
3/4 ounce Compressed yeast
1 tablespoon Salt
2 1/2 ounces Quark, farmer's or baker's cheese
20 1/2 fluid ounces Water (temperature controlled)
Yield: 4 Loaves
1. The day before making the finished bread, make the sourdough sponge. Combine the sourdough starter, cool water and the rye flour. Mix to combine the ingredients. Cover and let the sponge ferment at room temperature for approximately 15 to 20 hours.
2. Combine the sourdough sponge with all remaining ingredients in a mixer with the dough hook on low speed. Mix for 3 minutes to combine the ingredients. Stop the machine and scrape down the sides of the bowl. Knead the dough on medium speed until smooth and elastic, approximately 5 to 7 minutes. The dough should reach 77°F (25°C) after kneading.
3. Cover the dough and let it ferment for 15 minutes.
4. Punch down and divide the dough into 4 uniform pieces. Round the dough, cover and bench rest it for 15 minutes.
5. Flatten each piece of dough with a rolling pin into a 10-inch (25-centimeter) oval approximately 1 inch (2.5 centimeters) thick. Brush the tops of the dough with water and fold them in half. Place each loaf on lightly floured sheet pans. Proof until doubled in size, approximately 25 to 35 minutes.
6. Dust the loaves lightly with rye flour. Bake at 450°F (240°C) with steam injected into the oven during the first few seconds of baking. Immediately reduce the temperature to 375°F (190°C) and bake until well browned and cooked through, approximately 30 to 35 minutes.
Notes: Method: Sourdough Starter
Fermentation: Sourdough sponge, overnight, 15 to 20 hours. Final dough, bench rest 30 minutes. Proofing, 25 to 30 minutes.
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