Our sourdough bread is a two day process. As i already mentioned to make great bread all you need is four ingredients three actually but we ll get to that later. A traditionally french shaped sourdough boule. We ll get to this soon but for this recipe add 150 g flour and 150 g water. It all starts with just two ingredients flour and water.
A high refreshment ratio keeps acidity of the refreshed dough relatively low. How much flour and water you add depends on the size of the dough you are making. Allow yourself about 4 hours for the dough to be mixed folded and shaped ready to place in the coldest part of the fridge to prove overnight. If you are new to bread making you can instead of shaping the dough and putting it into a banneton grease a 2lb bread tin liberally with butter let the dough rise in it overnight in. Now knead in abt 250 300 g rye spelt flour add 1tbs salt 1tbs caraway corriander fennel seed all optional.
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In san francisco sourdough the ratio is 40 of the total weight which is roughly equivalent to 67 of the new dough s weight. A high refreshment ratio keeps acidity of the refreshed dough relatively low. Writing the recipe as a bakers percentage it would look like this. You can visit us at our workshop for our morning bread and pastry sale every friday from 8 30 11 00am. Change the amount of salt too much and your bread is no longer edible so most of the time we just play with the proportions between water and flour.
Higher refreshment ratios are associated with greater microbial stability in the sourdough. Sourdough bread is made by the fermentation of dough using naturally occurring bacteria and yeast. Blend 300 g spelt four 300g rye flour 400 ml water 3tbs sourdough starter and let proof for 8 10h till the dough has almost doubled. Stir the ingredients so that no dry lumps of flour remain. Naturally fermented dough doesn t only taste better but it is also better for you.
Naturally fermented dough doesn t only taste better but it is also better for you. Higher refreshment ratios are associated with greater microbial stability in the sourdough. In san francisco sourdough the ratio is 40 of the total weight which is roughly equivalent to 67 of the new dough s weight. Flour water leaven and salt. A high refreshment ratio keeps acidity of the refreshed dough relatively low.
Stir the ingredients so that no dry lumps of flour remain. Form dough it should be able to maintain form on its own and let sit for 2 3 h. Our sourdough bread is a two day process.
