Wednesday, 20 July 2016

Homemade Sourdough Bread. Yeast Free.

I have found this recipe years ago on a blog that is no longer online.  I am glad that I copied it rather than bookmarked, as this bread is easy to make and the result is a soft and moist inside with delicious crunchy outside.
It always turns out well so it is perfect for beginner bakers.

Lees Sourdough Bread

240g of active rye starter 100% hydration

280g water
390 g white wheat bread flour ( I use )
90 g dark rye flour
11 g salt

Take your starter out of a fridge and let warm up for an hour or two.

60g of recently fed, warmed up  STARTER  out of a jar * (put the rest in the fridge)
90g water
90g  rye flour
Mix all the ingredients, cover and leave until it doubles in size.

*If you have not fed it for a few days, do so (50g of rye flour + 50g of water) Mix well, cover and leave for a few hours or overnight.

When the starter is ready, add water and mix, add both flours and mix well. Cover and let the dough rest for 20 minutes.
Add salt and work the dough for a few minutes until it is not so sticky anymore (6-7 min). Brush a mixing bowl with olive oil, place the dough and cover with foil. Let it raise for 21/2 hours.
Now: The recipe calls to divide the dough, into 2 round loafs and leave them to rise again for 21/2 hours in baskets., folding once at half time. I skip this step.
I line a baking pan with parchment paper, place the dough and let it rest for another 30 min.

Preheat oven to 250 C (495F) with a pizza stone in it. I do not use one. I do not use the dome either. Perhaps one day I will have all those accessories for a serious baker.
If you have the dome put in the oven about 15 min. before you are ready to bake your bread. Make cuts on your bread dough, remove the dome, place the bread on the stone, spray quickly 10x with water and cover so the steam does not escape.
In my case, no stone means using a baking pan. Once the oven is hot, spray the bottom of the oven a few times, 5 sprays on the bread and put it in quickly. Turn the temperature down to 230C (450F)
Bake for 18 minutes. After that time turn the temperature down to 200C (405F) and bake another 18 minutes.
Baking with cover – first ,bake 15 min. Remove cover, bake another 10-15 min
Turn the oven off and let the bread sit in the oven for another 10 minutes for a crispy crust.

It may seem like a lot of work and many steps but once you get a hang of timing there is very little work involved. Mostly waitingJ

  1. Make sure you have active starter
  2. Mix the dough and let it raise
  3. Place in the pan and let rise
  4. Bake
  5. ENJOY!
Simple, is it not? Let me know how your bread turned out.

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