First Sourdough Bread

TRADITIONAL SOURDOUGH BREAD

Here’s a good theory. This is what it's supposed to be like. 

Ingredients:

2 1/3 cups fresh sourdough starter

3 1/3 cup flour

1 to 1 1/2 cups water

Scant tablespoon salt

Instructions:

Mix sourdough starter, flour, and salt together. Add 1 cup water, then more as needed to make a moist bread dough.

Knead dough until it passes the “window pane test.” That is, a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking.

Split the dough in half. Shape each half into a loaf.

Place in a loaf pan (9 x 5 x 3 inches), proofing basket, or on a board. Cover lightly with a towel and proof 4-24 hours. While a second proofing period is not required, if desired, punch dough down after 4-12 hours, reshape, and proof again.

Slice an X shape in the top of the loaf with a very sharp knife or razor blade to allow the loaf to expand during baking without splitting in unexpected places.

Bake at 400°F for 30-60 minutes, depending on loaf size, or until the internal temperature reaches 190° to 210°F.

Use an instant-read thermometer inserted into the bottom or side of the loaf.

Cool before slicing.

Here’s my first real-world experience with Sourdough:

Ingredients:

A big batch of fresh sourdough starter (this was pretty moist).

Lots more flour: a couple of cups at least.

1 to 1½  TBSP water

Oops. Forgot the salt. Need to remember the salt.

Instructions:

Mix sourdough starter and a cup or two of flour together in a blender with a bread hook. Add a tiny bit of water because everybody knows you add water to a dough.

Knead dough and keep adding flour trying to thicken the dough. It kept getting thicker, but never formed the ball I’m used to; this was stickier than oobleck.

Split the dough in half. Shape each half into a loaf.

I used a loaf pan; buttered the pan lightly. Not going to do that again. I covered the sticky dough with plastic wrap and let it rise on the warm back porch for 10+ hours. It raised nicely, but when I removed the plastic wrap, it tore the top off the loaf, and the remainder fell an inch or so.

I baked at 375°F for 40 minutes, one at a time, in the toaster oven. Sprinkled some flour on the second one. Didn’t help.

Results: Meh. I wasn’t impressed. The flavor surely needed the salt, and the crust (all sides) was rock hard while the inside was kind of spongy. Came out of the pan nicely, though.

Next time:

• Remember the Salt.
• Don't chicken out on adding flour and water: work pretty hard to get this to “bread consistency.”
• Forget the loaf pan. Use a flat tray: shred bread.
• Bake it hotter. 425° - 450°. Maybe bake in the barbecue.
• Use some whole wheat or rye flour. White is boring.