Faster Artisan Breads II - Sourdough: Baking real artisan sourdough breads with no effort, in three steps and minimum hands on time. by The Artisan Bakery School & Penny Williams & Dragan Matijevic

Author:The Artisan Bakery School & Penny Williams & Dragan Matijevic [Williams, Penny]
Language: eng
Format: epub, pdf
Publisher: Pendragan Publishing
Published: 2015-12-02T23:00:00+00:00

FAB Smokey Jo

Blink and you’ll miss it - this super savoury lunch loaf goes that fast.

- Makes one large or two small loaves -

420g - organic white flour - 3 cups

125g - starter - ½ cup

250g - water - 1 & 1/8 cup

9g - salt - 1½ tsp

100g - olives - ¾ cup

60g - sundried tomato pesto - 2 Tbsp

3g - smoked paprika - 1 tsp

Tip: If you want to make enough mix for three large loaves, just treble the quantities. If you mix the dough on the Monday morning, you will be able to bake your breads on Wednesday, Thursday and Friday morning. Each day your bread will be tastier and tastier. Try for yourself!

Schedule example: Do Step 1 in the morning, let’s say Monday morning (3 minutes hands on). Then Tuesday evening, some 36 hours later, do Step 2 (1 minute hands on). Bake on Wednesday morning, straight from the fridge.

Step 1: Mixing the Ingredients

1. Using digital scales, or cups and spoons, weigh the flour, salt, paprika, pesto and olives into a bowl and give them a stir with a wooden spoon. Use warm (40°C - 104F) water and weigh it precisely. 1ml water = 1g water (1oz = 1floz). Add the water to the flour mix.

2. Take the starter out of the fridge and weigh the required amount.

Note: Ideally, the starter should look active and bubbly as on the picture below. You can additionally test it by dropping a small portion of it into some water. It should float. This would mean that it is sufficiently ripe and strong and is ready to use. If it is not ripe and strong then it can still be used, but remember the dough will need about two more hours or so in the fridge before it will be ready to bake. Minimum fridge time for this kind of dough is 24 hours, so if you allow between 26 and 28 hours for dough mixed with under-ripe starter, it should be fine.

It is a good idea to sample the starter occasionally to see if it tastes mild and milky, slightly tangy or very acidic. This will give you a good indication of how your bread will taste. If you like stronger flavours, allow your starter to get more acid by letting it go without a feed for longer times. If you like mild tastes, feed your starter more frequently.

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