I don't maintain my sourdough very strong. Only feed it pretty much when I bake.
Tips on process are welcome, I am not super experienced.
ingredients
- 350 g white soft flour
- 100 g hard wheat flour
- 50 g rye flour
- 200 g sourdough
- 10 g salt
- 30 g bread seeds mix
- ~360 g water
preparation
- put the sourdough in a separate bowl and add a bit (5 g) of flour
- separately, mix the flours, salt, seeds and stir them well until more or less even
- start adding water to the flour, slowly mixing. Take breaks and check the consistency occasionally.
- start stretching and folding until you get smooth dough. This is somewhat easier with wet hands, but be mindful of the amount of water you add with your hands.
- after half to one hour, mix the sourdough into the dough. I do it in 2-3 batches, each time stretching and folding until even. Keep folding for 10-15 minutes. Add a bit of water if too dry.
- leave for proving, stretching 2-3-4 times every half an hour
- after the last stretching, I sometimes move it to the oven pot and let it prove there
- now when the weather is warmer, I let it prove for about 6 hours total, though I should probably leave it longer. In fall/winter I may leave it overnight and bake in the morning.
- finally, bake with the lid on for 50 minutes
I'mma give you my throw-it-together-and-leave-it-alone sandwich bread. It's super easy, has always turned out well for me, and has a delicious sour flavor, with a hint of sweetness from the rye.
Ingredients
500g bread flour
120g whole wheat or rye flour
1 3/4 teaspoons table salt
60g starter, fed or unfed
450g lukewarm water
Directions:
Stir together flour and salt. Add in the starter and the water. Mix everything until cohesive (I use a Danish wisk).
Cover and let rest until doubled in size, overnight.
In the morning, Lightly grease a pan: either 9x4" or I like to use a 13x4" Pullman pan. Coat the inside with sesame seeds or whatever if you want. I don't.
Shape the dough into a log and place in pan. Cover and put in the fridge at least 1 day, up to 3.
Preheat oven to 425F at least 30 min.
If using open pan, bake 45-55 minutes.
If using covered pan, lower temp to 350 and bake 35 minutes covered, and another 10 uncovered.
If you don't bake often, I recommend either feeding your starter once a week, or take it out of the fridge a day or two early, and give it a couple of feedings before use. Adding I a little whole wheat or rye to your feeding can give it a boost, too. If you're having trouble with rise, you can add a tablespoon of vital wheat gluten.