Gas station without pumps

2020 June 4

White sourdough

Filed under: Uncategorized — gasstationwithoutpumps @ 20:21
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Because I still have some sourdough starter from last week’s whole-wheat sourdough, which in turn came from the previous  week’s rye bread rolls, I’m going to make another sourdough loaf.  This time I’ll aim for a more traditional white-flour loaf.

I’ll make a light dough to rise and sour overnight, then add more flour in the morning.

Mix

¾ cup sourdough starter
4 cups bread flour
2½ cup water

together in large bowl.  Cover and let rise overnight.  Stir down and remove one cup of mixture for new sourdough starter.

For the remaining, mix in

3–4 cups bread flour
1 Tablespoon sugar
2 teaspoons salt

with bread hook, kneading in last cup of flour by hand, to get a smooth dough. Place in greased bowl, cover, and let rise 2½ hours.

Punch down and divide into two parts. Knead each part until smooth and surface is not greasy.  Roll into cylinders. Place on baking parchment for final rise (seam-side down), about 1½ hours.

Boil

½ cup water
½ teaspoon cornstarch

in microwave and cool to room temperature.

Preheat oven to 400°F with shallow pan of boiling water on bottom of oven (high humidity in oven makes for crisper crust).

Slash tops in long diagonals.  Brush loaves with corn-starch water and place in oven.

Bake 5 minutes, and brush again with corn-starch  water.

Bake 5 minutes, and brush again with corn-starch  water.

Remove pan of water from oven and bake another 15–20 minutes.  The bottoms of the loaves should sound hollow when tapped.

Update 2020 June 5: I removed the baking parchment from under the loaves of bread after the first ten minutes of baking, but that turned out to be too soon, and the loaves stuck to the terra-cotta tiles on the oven shelf.

The loaves came out looking good on the top.

But the loaves look awful on the bottom.

Because the bread stuck rather badly to the quarry tiles in the oven.

The flavor of the bread was good—the sourdough had just the right amount of sourness—but the crumb was a bit too moist and too dense. I think I need to handle the dough less in the shaping, increase the rising time, and increase the baking time by 10 minutes.

3 Comments »

  1. […] been using for the past three weeks’ breads: rye bread rolls, hole-wheat sourdough, and white sourdough. Focaccia is not traditionally a sourdough recipe, but the sourdough starter should add an […]

    Pingback by Sourdough focaccia | Gas station without pumps — 2020 June 10 @ 14:50 | Reply

  2. […] White sourdough, I gave a recipe that sort-of worked for a white sourdough loaf. I’m going to try to improve […]

    Pingback by White sourdough Try 2 | Gas station without pumps — 2020 August 14 @ 17:15 | Reply

  3. […] White sourdough, I gave a recipe that sort-of worked for a white sourdough loaf, and two weeks ago in White […]

    Pingback by White sourdough Try 3 | Gas station without pumps — 2020 August 27 @ 22:45 | Reply


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