Sourdough Brown Bread

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One thing I learned is that the temperature and weather of a place has such a huge effect on the type of bread produced, especially in a sourdough loaf. The sourdough starter has to be able to double in size at a good speed for the loaf to rise and proof well. The same starter which doubled in less than 3 hours just a couple of months ago now takes nearly 6 hours and more if it is left to double at night. What bread baking has taught me more than anything else is patience. When you realize that there is nothing you can do to make the dough rise to double its size except wait and watch, you also realise that there are so many things not in your control and sometimes all you can do is wait. When I started baking, I would rush to the kitchen every now and then to check on the dough. Now that anxiety and palpitation has transformed to amazement and wonder when I see how 3-4 simple ingredients when put together can result in a beautiful loaf. I still go to the kitchen every now and then to check but it is more to observe how nature works in wonderful ways and stare at the bowl in amazement every single time.

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Recipe adapted from Flour, Water, Salt, Yeast by Ken Forkish

Makes 1 loaf

WHAT WE NEED

151 gms All purpose flour

74 gms Whole wheat flour

174 gms Water

6 gms Salt

57 gms Sourdough starter / Levain at 100% hydration

 

WHAT TO DO

  • Mix the all purpose flour, whole wheat flour and water. Kneading is not essential. We just need to ensure that there is no dry flour left.
  • Cover and set aside for 30 mins
  • Add the salt and levain and mix well to integrate them into the flour mixture
  • The dough temperature needs to be around 25C. If it is lower then the dough will take longer to double
  • We need to stretch and fold the dough four times of which atleast 2 should be in the first hour and the rest in the next 2 hours
  • Set aside for bulk fermentation for 14-16 hours or till it doubles in size
  • Gently take out the dough and transfer it to a lightly floured surface
  • Shape it into a tight ball by stretching it on each of the four sides and pulling back the dough
  • Place the dough seam side down and let it proof for 3-4 hours
  • Preheat the oven at 250C
  • Check if the dough is proofed optimally by the finger dent test.
  • Transfer the dough to an oven safe bowl with a lid and bake it covered for 20 minutes
  • Take the lid off and bake it for 20 minutes
  • Take the loaf from the bowl and let it cool completely
  • Slice it only after it has cooled fully
  • Enjoy!

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This is part of the Bake-a-thon 2017

11 Comments Add yours

  1. Srivalli Jetti says:

    I am so glad that a simple bread has made you into having a philosophical view of life and things in general, good yaar…lol..that bread sure looks amazing..

  2. One thing that bread making has taught me is that I have no patience… ๐Ÿ™ I don’t knead enough for my bread to leaven enough… This bread looks really pretty…

  3. Sowmya , I have to admit … I am really envious ! Seriously your breads come out fantastic and I wish either you could take a trip or I could take a trip to Banglore . Yes to learn and see your patience with breads. They are Commendable !

    1. Sowmya:) says:

      Thank you so much Vaishali. Your words are so motivating for me. We must plan a meeting soon…would be so much fun baking together ๐Ÿ˜€

  4. Priya Suresh says:

    Omg you are tempting me to kick start with sourdough starter, i want to bake this fantastic porous bread very soon. Ultimate sourdough bread.

  5. Sapana Behl says:

    Whenever I see sourdough bread it reminds me to start mine. The bread looks so rustic and perfectly baked.

  6. Kalyani says:

    ….and I simply continue to ogle at ur beautiful loaves.. Sigh. sourdough is too far a goal for me, but with some of us in d family getting allergic to yeast, this might be a better (and healthier) way to go !

  7. texture of the bread looks so good – and yes breads always take longer to rise in winter. I am so impressed by your dedication in learning these breads

  8. Pavani says:

    That is such a pretty pretty bread Sowmya. Sourdough brown bread turned out absolutely perfect.

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