John Kimble
Well-Known Member
- Joined
- Aug 16, 2018
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Good morning all!
Just got off shift and pulled my first loaf of sourdough I had on a slow rise overnight in the fridge out of the oven. What is special about this one is that I substituted 150g of white wheat flour for 150g of very finely ground grains from my brewday. I was worried about hydration levels and total rise, but it turned out AMAZING. I have posted the recipe below and pictures for anyone who is interested.
Sourdough Ingredients:
(Makes 2 loaves. Halve the amounts for a single loaf)
To prove & bake using a proving basket:
Just got off shift and pulled my first loaf of sourdough I had on a slow rise overnight in the fridge out of the oven. What is special about this one is that I substituted 150g of white wheat flour for 150g of very finely ground grains from my brewday. I was worried about hydration levels and total rise, but it turned out AMAZING. I have posted the recipe below and pictures for anyone who is interested.
Sourdough Ingredients:
(Makes 2 loaves. Halve the amounts for a single loaf)
- 650g bread flour
- 150g finely ground dried grains from brewing
- 10g salt
- 460g/ml water
- 320g sourdough starter
- Mix 800g flour and 10g salt in a mixing bowl. Add 460g/ml water and sourdough starter to the flour. Combine all the ingredients together to form a rough dough.
- Turn the dough out on to a clean surface and knead for approximately 10 minutes or until the windowpane effect has been achieved. The dough should be smooth, soft and elastic.
- Return the dough to the mixing bowl, cover with cling film and allow the dough to prove for 4 hours at room temperature.
- After 4 hours turn the dough onto a clean work surface and knock the dough back.
- Form the dough into a tight round ball.
To prove & bake using a proving basket:
- Prepare a proving basket by lightly dusting with flour. Place the dough, seamed side facing up, into the proving basket. Loosely cover the proving basket with a clean tea towel and leave to prove for another 3 – 3½ hours.
- Alternatively, to prove overnight for baking first thing in the morning, place into a fridge and leave overnight.
- Preheat oven to 450°F. Place a shallow baking tray filled with water into the bottom of the oven to preheat with the oven.
- Carefully turn your dough out from the proving basket onto a baking tray dusted with flour and score.
- Place the baking tray with the sourdough into the oven and bake for 30 to 35 minutes or until a good crust has formed and the loaf sounds hollow when tapped on the base.