Recipes

Here is one that I like

Its "fermenting" component is called "mother starter". Developing the mother starter is a separate story. For now on it is only important that it has the consistency and density of a "slightly wet (sticky) dough". The recipe is a modified version of one from "artisan breads every day", pp. 61-64.

The measures are for 5-6 middle-size loaves (will give more details later).

1. Sourdough starter

• • 150 g. of mother starter, cold or at room temperature

  • 300 g of unbleached bread flour

  • 170 g of whole wheat flour

  • 300 g water at room temperature

Combine all ingredients in a mixing bowl. If using a mixer, use a paddle attachment and mix at the lowest speed for 1 min, then switch to a medium speed for about 30 sec. The starter should feel dough-like and tacky or slightly sticky; if not, steer in additional flour or water as needed.

Transfer the starter to a lightly floured work surface and knead for about 20 seconds. Place it in a clean lightly oiled bowl, cower the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1.5 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles its size. Otherwise, put the starter in the refrigerator for up to 3 days.

Note: in my case this all is done on Wednesday, the dough will be made on Thursday, and the baking will be done on Friday, around 5 p.m.

See you tomorrow!

2. Making dough

Good morning! Today is Thursday. I took the starter from the fridge where it doubled in volume...

Attention, kids: what is the new weight of the starter? .. Piaget, Piaget...

Ingredients:

• Starter: 920 g

• Lukewarm water: 600 g;

• Flour (unbleached): 1000 g

• 3 eggs: 180 g;

• Liquid oil (corn, olive): 120 g;

• Seeds (various) : 180 g;

• Salt: 38 g;

• Sugar (brown) [optional] 50 g;

Making the dough

Cut the starter into 10-12 pieces. and put them in the mixing bowl. Pour in the water and mix on a low speed for about a minute to soften the starter.

PR recommends using paddle attachment and then (after other components are added) switching to a dough hook. Instead I use this one with my Bosch Universal:

Add other components and mix on a low speed for 3 min till the dough is very tacky (almost sticky). Let it rest for 5 min. Resume mixing on medium-low speed adding more flour or water as needed to make a soft, supple, and tacky but not sticky batch of dough.

Knead by hand on a lightly floured surface for 30 sec, then form it into a ball. Let a dough sit uncovered for 10 min, then do stretch and fold (reaching under the front end, stretching it out and then up on the top of the dough. Do it form other sides as well. Flip the dough and tuck it into a ball. Cover and let it rest for 10 min. Repeat entire thing two more times.

Immediately form the ball, place in a slightly oiled sufficiently large container and cover it tightly.

Leave for two hours and then put in refrigerator. It should be ready to use the next day.