Tuesday, November 13, 2007
I really do love baking bread. Sourdough is something I try to experiment with - sometimes successfully, sometimes a little less so. I'm using a sourdough starter from 1847 right now - I ordered it off the Internet for $1, and so can you. Just check it out here - it really does work, and it makes a lovely sourdough. I have it bubbling in my fridge right now - and I have a lot, so you will see several sourdough recipes on the blog over the next few weeks. This particular bread is from Riddarbageriets Bröd, one of my favorite bread books. It's written by Johan Sörberg, who's simply a brilliant baker.
Makes 2 loaves
150 ml water
150 g wheat sourdough
200 g wholewheat flour
Mix everything, and work in a Kitchen-Aid (or similar) for 5-6 minutes on low speed. Cover with plastic and place in the fridge over night. (12-20 hours)
The starter from day 1
440 g high protein flour
250 g water
8 g fresh yeast
8 g light syrup (corn syrup works, or maple syrup, or even honey)
15 g salt
Mix everything except for the salt, and work in a Kitchen-Aid (or similar) for two minutes on low speed, then 6 minutes on a higher speed. Add the salt and work for four more minutes. Leave to proof for 2 hours.
Divide the dough into two, and shape into nice loaves. Place on a baking sheet to proof, covered, for 1,5-2 hours. Heat the oven to 250°C.
When the bread has risen, make a few shallow cuts in the tops. Place the loaves in the oven and at the same time, use a mister to spray in water. (This will make it nice and steamy, and that will help the bread develop a good crust. Lower the heat to 220°C and bake the breads for 25-35 minutes depending on the heat of your oven and how dark you like your breads. Keep misting with water every five minutes or so if you'd like.
Recipe in Swedish:
Riddar Sour Stockholm