So here is the next chapter in my sourdough adventures. Yet another attempt, and yet more room for improvement, yet somehow I really feel like I am getting somewhere. I will not, and can not, be beaten by a bread made from three ingredients. Last night we had smoked haddock chowder, and required sourdough, here is what happened.
As I have mentioned before Claire is not the biggest fan of sourdough, so I tried something a bit different. Rather than feeding the starter for a few days before using it, I used it straight out of the fridge. The idea was to allow it to ferment, but with a slightly subtler effect, akin to using part starter part yeast.
Different I know, but try everything once, and all that.
The recipe I used came from the weekendbakery.com for San Francisco Sourdough. I had really liked their easy baguette recipe so why not try another. Obviously I didn’t follow the recipe completely, I never do, but it was actually quite close. I keep my starter at a slightly different hydration level, so I had to do a bit of customisation to get it to their recipe. So here it is:
- 180 g Starter (50/50 by weight)
- 307 g Bread flour
- 50 g Spelt flour
- 204 g Water
- 9 g Salt
So again not the method in the post but here is what I did.
I mixed the ingredients in the bread maker for a few minutes, then put the dough in the fridge to rest overnight. In the morning I let the dough return to room temperature, then worked it for a few minutes, stretching and folding. Then I let it prove again for a few hours.
After another round of stretching and folding, I let it perform it’s final rise in my new banneton. I baked it at 220°C for 10 mins, then a further 25 at 170°C, in a pre-heated oven. Sadly for my oven this was too hot, and the crust started to burn, this is becoming a slightly regular occurrence, I think I need to address my oven temperature. Anyway here is the the result:
Well as you can see the crust is a little burnt, and the crumb is quite closed. Honestly I don’t mind. This loaf is amazing it tastes wonderful, a hint of sour, a springy crumb. It worked really well with the rich chowder and will definitely be made again. Unlike a lot of my other sourdough attempts this one was a relatively dry dough, in that it didn’t stick to everything. So I think there is room for play – perhaps even sticking to the recipe + instructions next time.
Oh and if your interested the chowder is from BBC Food – Smoked haddock and salmon chowder,