Sunday, February 16, 2020

Baguette and Country side bread with sourdough





I love bread, and I make it at home all the time…..no more supermarket bread for the last 10 years. However, if I live in Europe, then I will try everyday a different piece of bread.

Baguette 


580 grams bread flour


430 grams of water


14 grams of salt


100 grams of sourdough 100 % hydration


Mix water and flour. Set aside for 2 hours. Mix in the sourdough and salt. Let it rise at room temperature for 8 hours, turning the dough in the four sides every 1 hour. Let it ferment at cold temperature in the fridge for 24 hours. Take it out of the fridge, and divide the dough in 2 balls. Let it rest for 15 minutes. On a clean surface with dusted flour, shape the baguettes, and place them in a baguette mold. Preheat the oven at 450 F with a pot of water. Let it bake for 20 minutes or until golden brown. If you want to check the bread is fully cooked, then you can use a thermometer. The temperature has to be over 205F.




Country side bread

400 grams bread flour


40 grams of whole wheat or rye flour


360 grams of water


12 grams of salt


100 grams of sourdough 100 % hydration


Mix water and flour. Set aside for 2 hours. Mix in the sourdough and salt. Let it rise at room temperature for 8 hours, turning the dough in the four sides every 1 hour. Let it ferment at cold temperature in the fridge for 24 hours. Take it out of the fridge, and make a ball. Let it rest for 15 minutes. On a clean surface with dusted flour, shape ball, and place it on a dusted mould or batard. Preheat the oven at 450 F.  Place the bread on a piece of parchment paper, and inside an iron cast pot. Dust it with flour, and make some cuts.. Let it bake for 35 minutes, and 10 minutes without a lid. If you want to check the bread is fully cooked, then you can use a thermometer. The temperature has to be over 205F.

1 comment:

  1. So crust and perfect! Both loaves and cob look excellent :-)

    ReplyDelete