My initial interest in sourdoughs came about when I realized there was ascorbic acid (read: corn) in my yeast. Although I did find yeast without it, I wanted to take a stab at something new. A few weeks later, when I started reading about soaking grains to reduce phytic acid, I knew it was time. I have now tried 3 sourdough bread recipes, 2 sourdough waffle recipes, and read several others. Yesterday (and today) I tweaked a yeasted sourdough recipe that I already baked. I left out the yeast, used whole wheat flour, and let it rise overnight. Here it is, sourdough #4:
2 C white whole wheat flour
3 C unbleached bread flour (next time I'll try whole wheat pastry flour for some of it, but I was out today)
1 C recently fed starter
1 1/2 C warm water
1 T sugar
1 1/2 T sea salt
Combine all but the salt. Stir together, then knead for a few minutes with wet hands. Don't add flour, just re-wet your hands if it gets sticky. Let the dough rest for 30-60 minutes (it's cold in my house and I was busy with the baby so I let it rest for at least 60).
Add salt to the dough and knead it for a few minutes.
Form into a ball and let it rise in a greased bowl, covered with plastic or a towel, until doubled. (I let it rise for several hours on the counter, then put it in the fridge when I went to bed.)
Tip dough onto a cutting board. Knead it just a bit to get in into a log shape. Then cut it with a sharp knife into 2 equal pieces (or 6 if you want to braid it).
Form loaves and let them rise on parchment paper (the original recipe says a cornmeal covered pizza peel, but no corn allowed in my kitchen, so parchment it is). Let it rise until it looks risen, you know what I mean - bubbly and light? The recipe said about 1 hour, but it was more like 2 1/2 today, probably because of the whole wheat flour.
Preheat the oven with a baking stone to 425 F. When the loaves are risen brush the tops with water or an egg and then sprinkle course sea salt on top (or not if you have 6 year olds around). Slide the loaves (on the parchment) onto the baking stone. Pour a glass of water onto the oven floor or into a pan on the oven floor and shut the door. Bake for about 20 minutes (the original recipe said 25-30, but the bottom crusts have all been nearly burnt, so less is plenty).
Cool on a rack. Let your family eat the whole loaf. Go ahead, you made two :-)
The braided strands didn't meld together as well today as they did the other day, but that's because the dough didn't feel as wet - again probably because of the whole wheat flour. It still tasted great even if it was a little fall-apart-y.
Next time? Cinnamon swirl. Did I mention lately how thankful I am that Daniel is sensitive to corn and not gluten? ;-)
This post is part of Fight Back Fridays at Food Renegade