{"id":8442,"date":"2024-09-02T10:32:13","date_gmt":"2024-09-02T15:32:13","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=8442"},"modified":"2024-09-02T10:32:13","modified_gmt":"2024-09-02T15:32:13","slug":"sourdough-bread","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=sourdough-bread","title":{"rendered":"Sourdough bread"},"content":{"rendered":"

This recipe comes from E&E. They make amazing breads.
\nI now need to add the recipe for a starter…
\nBest baking results are with a R\u00f6mertopf dish, which you need to fill with water 30m before shaping the dough. The top half of the dish can soak until you are ready to bake.<\/p>\n

We have had good results varying the types of flour (paysanne\/T110, bise\/T80, \u00e9pautre) along with a base of 50% white flour\/T55. Adjust water quantity based on dough consistency.<\/p>\n

Sourdough starter creation and maintenance is not a complex process but it can be time consuming and fail when you start from scratch. But in essence, we maintain ours with white flour and feeding of a 1:1:1 ratio by weight of starter, flour and water, discarding the extra starter (or making pancakes with it).<\/p>\n

For a new starter, starter with two feedings a day in a large mason jar (it should at some point double in size after each feeding), and after a while you can transition to keeping the starter in the fridge for a weekly feeding, taking the starter out and feeding it the day before you want to make bread.<\/p>\n

Try to time the start of the recipe with the highest volume for the starter.
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Ingredients<\/h3>\n
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125<\/span> g<\/span> sourdough starter<\/span><\/div>\n
350<\/span> g<\/span> warm water<\/span><\/div>\n
500<\/span> g<\/span> flour<\/span><\/div>\n
10<\/span> g<\/span> salt<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Gently mix starter, flour and water with a scraper until dough forms<\/p>\n<\/div>\n<\/div>\n

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Cover and let sit in a warm place for 30 minutes<\/p>\n<\/div>\n<\/div>\n

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Add salt<\/p>\n<\/div>\n<\/div>\n

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Mix for 12 minutes (or up to 15 depending on type of flour) in mixer alternating between low and medium speed, scraping sides of bowl as needed.<\/p>\n<\/div>\n<\/div>\n

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Cover and let sit in warm place for 3h30m.<\/p>\n<\/div>\n<\/div>\n

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Shape dough and put it in baking dish (over waxed paper). See notes.<\/p>\n<\/div>\n<\/div>\n

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Cover and let sit for 30 minutes in a warm place. Preheat oven to 230\u00b0C.<\/p>\n<\/div>\n<\/div>\n

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Bake 30-35 minutes with the dish cover on.<\/p>\n<\/div>\n<\/div>\n

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Bake 10-15 minutes with cover off.<\/p>\n<\/div>\n<\/div>\n

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Last 10 minutes of baking out of the dish.<\/p>\n<\/div>\n<\/div>\n

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Total baking time should be 1 hour.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[57],"class_list":["post-8442","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-sweet-sauces"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/8442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8442"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8442"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=8442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}