How to make bread from a fresh natural rye sourdough starter
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HOME->SD->MAKE A RYE SOURDOUGH STARTER ->00:00 hours->12:00-24:00 hours->24:00-36:00 hours->36:00-45:00 hours->45:00 - 60:00 hours->Bread 1->Bread 2->More Info->Q & A
Make bread with new starter
Summary
      
  • preparing starter (dependent on situation)
  • mixing/kneading dough - approx. 10 minutes
  • rising dough - approx. 1 1/2 hours (dependent on situation)
  • partitionaing/shaping dough - approx. 5 minutes
  • resting - approx. 10 minutes
  • baking - approx. 45 minutes
      
       Detail
The starter (approx. 430 g from the previous process) was refed with 50 g flour and water each and fermented for 2 hours to reactivate it and get enough starter (468 g ) for 1000 g bread.

The bread is a 50/50 full grain fine rye/wheat bread flour mix. The rye I milled myself from organic grain, the wheat flour was KA bread mixture.

Then I figured with a 40 % final dough/starter ratio and wanting a 1000 g loaf, I would need 1150 g of dough, approximately. I fed the dough weight, dough hydration, starter hydration and salt percent into my SD calc web page which did most of the calculating, this specific calculation is done and can be seen in a separate window by clicking here.

From the total flour (696 gr), I took 50 % = 348 gr for the wheat flour portion and substracted the starter rye flour contents of 234 gr from 50 % to get the additional rye flour weight required: 114 gr.

I used a Kitchenaid mixer with dough hook for mixing/kneading and put 1 tb of oil in the plastic bowls used for rising the dough to prevent potential sticking of the dough to the bowl.

The oven was preheated to maximal temperature - 550 F (287 C) and after 10 minutes lowered to 425 F (218 C). Currently, there are 1/2" clay tiles (19" x 11") in the oven on two shelves to store heat.

There was a bowl with water in the oven since switching it on and I sprayed water with a spray bottle repeatedly during the first 8 minutes.
In short:
Starter 100 % hydr 468 gr
Water 226 gr
Rye flour 114 gr
Wheat flour 348 gr
Salt 14 gr
Total 1170 gr
HOME->SD->MAKE A RYE SOURDOUGH STARTER ->00:00 hours->12:00-24:00 hours->24:00-36:00 hours->36:00-45:00 hours->45:00 - 60:00 hours->Bread 1->Bread 2->More Info->Q & A
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