I don’t know whether I went and promised you people, that I’d make Sourdough bread this weekend. Well, even if I didn’t go promising that I had a very strong intension to bake no-commercial-yeast-bread – and actually I also did, though everything didn’t go as planned. Oh well, but this was the first time I made all-sourdough Sourdough bread after Italy – mistakes make master.
Bread baking is a lot about patience and well – I guess I ran out of it. I just rushed into baking without reading my recipe beforehand and ended up baking something I wasn’t supposed to make. Here is the story;
So, my recipe for Sourdough bread requires 56,3% hydration leaven – meaning that you have 56,3g water always to match 100g flour. Well, I went and used 100% hydration one (water equals the amount of flour). This caused my dough to be too wet for kneading or anything. As a result I ended up adding some flour to it and had to mix everything well together again and well.. Nothing went quite as planned, but I still got yummy bread out of my oven that tastes like sourdough bread, just the structure is not quite the same. It remained so sticky ’till the end that it got even stuck into my oven spatula, which is why it has so funny drop-like shape.
You should start this feeding process couple days before the baking-day, and let it rest at least 3 hours between each feeding.
And before starting remember to save some of your 100% hydration leaven in another can!