Some loaves just come out happy. This dough, made with no other ambition than having bread for the week, just happened to make loaves with a perfectly moist and open crumb and a crunchy and fragrant crust. That’s why I feel like sharing this simple, yet rewarding, recipe.
Of course the main ingredient is a lively starter, there is no way around it. So go check my previous posts on how to rise and keep a starter cause my beloved 3-year old wheat sourdough culture is a good 70% of my satisfaction in bread baking.
For the variety of shapes showed here, including the cute margueritte you can spot at the end of the post, I used the same dough. The dough was mostly made out of stone-ground organic wheat (also called high extraction wheat) where the majority of the seed is ground into the flour (80% in the one I used). Since I like to experiment with different flours I have also used a part of freshly milled barley flour and a part of finely ground semola (super fine durum) flour. Scroll down to read the simple, yet complete, method.
BARLEY SEMOLA SOURDOUGH
200 g active wheat starter, fed at least once and doubled before being used
700 g + 50 g water
700 g stone-ground (high extraction) organic wheat
150 g barley flour (mine was home-milled)
150 g semola rimacinata flour (super fine durum flour)
3 1/2 teaspoon sea salt
1. Combine your active starter the majority (700 g) of the water and the flours
2. Knead a good 10 minutes by hand or with a stand mixer at low speed
3. Let rest covered for a good hour
4. Add the salt and the remaining water (50 g)
5. Knead for another good 10 minutes by hand or with a stand mixer at medium speed
6. Fold (stretch the dough on its 4 corners and close like a package) righ away and place in a air-tight container
7. Fold once more after the first 1/2 hour to 45 minutes
8. Let rest another 1 1/2 hour
9. Transfer on a lightly floured surface and shape as you wish
10. You have two choices: either you leave the shaped loaves room temp for another 1 1/2 hour or you can retard in the fridge from a minimum of 4 hours to overnight
11. Invert your proofed loaves on a baker peel and place in a hot oven (as hot as you can go) using steam in the beginning*
12. Lower the temperature -after the first 10 minutes for small loaves and after the first 20-25 minutes for larger loaves (it also depends how high you max temp is)- and bake until golden brown and lighter when lifted
Note: I almost never manage to wait until the first loaf is cooled off to cut into it…
*steam: there are infinite ways to create steam in a home oven, easiest is to throw some ice cubes in the lower rack at the beginning of the cooking, most effective is probably to pour some water in a boiling hot bottom tray, also at the beginning of the baking. You should let the steam come out after the first 10-25 minutes depending from the size of the loaves but, if your oven is as ineffective as mine in keeping steam in, you really don’t need to bother.
Latest posts by Barbara Elisi (see all)
- Panis Farreus: 100% Einkorn Ring - January 16, 2016
- PANISSIMO #36 Festive Breads – Pani Natalizi e delle Feste - December 7, 2015
- Inside BREAD Magazine: Meet Jarkko Laine the Micro-Editor (and Try his Finnish Rye Recipe!) - December 3, 2015