On this loaf of bread, I have to learn the "hard way" cause baking sourbread in not a norm here and I have no idea at all on how to even start making this.
Have to read, watch and study a lot before making this, with the starters which took close to a week to get it done, then the difference in temperature and humidity with the guides I refer to also makes it very challenging. Anyway, I always believe if there is a will, there is a way and I also named my starters as "Lucky starters, and my sourbread, the loaf as Lucky bread, what a name, but I believe it brings a lot of luck to me...haha.
And assuming you have your own starters ready in your fridge, the recipe I find to be the easiest is still this 2:4:6 ratio, 200gm starters, 400gm water and 600gms flour. You need to knead the dough 3 times altogether, and proofing in between for 10mins each time, and final one is stored in the fridge overnight before final proofing the 4th time, then ready for baking. I used my french pot (usually people use the Holland pot), first by warming it up at 250 Deg C for 30 minutes, then put the final proofed dough into the pot and then bake at 230 Deg for 30 mins, then take out the pot cover and bake for another 30mins at 220 Deg C, then take it out from the oven and let it cool.
So far I tried two, one with organic wholemeal flour and the other one with high protein flour, both gives different kind of texture. Both are nice, up to individual preference and taste. Happy Testing.
Choong
17 September 2017
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