In October 2018 I started experimenting with sourdough and I can promise: Once you have done your own sourdough bread you don’t want to bake or eat any other 🙂 There are different ways to success. This recipe is based on Eric Kayser and I found it easy and tasteful.
- For the Storage leaven (Needs only to be done once which takes 3 days.):
- 140g rye flour (type 1150)
- 10g clear honey
- Empty 1 Liter Glass with a screw cap
- For the Bread:
- 500g wheat flour plus some flour for working (type 550)
- 100g storage leaven
- ½ teaspoon dry yeast (about 2g) alternatively 1 teaspoon fresh yeast (circa 7g)
- 2 teaspoons salt (about 10g)
Storage Leaven (Needs only to be done once which takes 3 days.)
- Mix 20g rye flour, 20g water (20-25 degrees Celsius) and 5g clear honey in a small bowl. Cover with cling film and leave to ferment for 24 hours at a warm place.
- Mix 40g rye flour, 40g water (20-25 degrees) and 5g clear honey, add the mixture from the previous day and mix. Cover with cling film and leave to ferment for 24 hours at a warm place.
- Mix 80g rye flour, 80g water (20-25 degrees), add the mixture from the previous day and mix. Cover with cling film and allow to ferment for 24 hours at a warm place.
- Use this either as storage leaven for baking or put it in the refrigerator in a screwed glass airtight for later use for up to several weeks.
- when removing e.g. 100g storage leaven: mix 75g rye flour and 75g water (approx. 40 degrees when the storage leaven comes out of the refrigerator) with the remaining storage leaven. Put it in the glass and cover it with a cling film. Leave to rise at a warm place for 8-12 hours (until it stops rising). Then screw the cap on it and keep it in the refrigerator.
1. Mix 500g wheat flour with ½ teaspoon dry yeast (about 2g) / alternatively 1 teaspoon of fresh yeast (circa 7 g) in a mixing bowl and add 350g water (about 20 degrees if the storage leaven is at room temperature, about 40 degrees Celsius if he comes out of the fridge), 100g storage leaven and 2 teaspoons salt (about 10g) and mix with a food processor 4 minutes at low speed and six minutes at high speed. Cover with cling film and leave to rise for 2 hours in a warm place.
2. Knead the dough briefly but well by hand on a floured work surface and put it back into the mixing bowl and cover it with cling film. Leave in the mixing bowl for another 2 hours in a warm place.
3. place a baking tray on the lowest rail of the oven and preheat to 230 degrees circulating air.
4. Knead the dough again briefly and form either two smaller loaves or one large bread. Place it on a baking tray lined with baking paper. Dust the bread with flour and cut a grid pattern into it and place it on a baking tray lined with baking paper.
5. Pour 3 dl of water onto the preheated baking tray that is already in the oven. Shortly afterwards place the baking tray with the bread on the second lowest rail in the oven.
6. Bake for 40 minutes (the bread must sound hollow on the underside when knocked) and leave to cool on a grid.