3 day Sourdough loaf. Let autolysis do the work for you! Here's a tutorial to get you started. I think you might be going too fast in the initial stages.
It is important that you stir the sourdough starter every day in the morning and in the evening and if possible also once during the day.
Do you feed the starter on a weekly basis after the first loaf?
I have never done this before.
You can have 3 day Sourdough loaf using 4 ingredients and 12 steps. Here is how you cook it.
Ingredients of 3 day Sourdough loaf
- Prepare of Sourdough starter.
- Prepare of strong white flour.
- It's of salt.
- You need of Lots of water!.
Sourdough is not a protected term, which means that supermarkets can adjust the ingredients and still sell it as sourdough, even though their recipe is not inline with a traditional one. In most cases these were added to speed up the rising process, boost volume and give a more sour flavour. White levain/sourdough is produced by blending flour, water and starter. This sourdough is started in the evening, fermented overnight at room temperature and baked the next day.
3 day Sourdough loaf instructions
- Sunday night: Take your starter out of the fridge..
- Monday morning: Feed the starter with 150g flour and 150ml water. Leave somewhere warm in a container big enough for expansion..
- Monday evening: Make a poolish. Mix 300g of starter, 250g flour and 200ml water in a big mixing bowl. Leave out overnight somewhere warm..
- Tuesday morning: Add 250g flour to the mix!.
- 45 minutes later: Add 12g of salt and then knead for 15 minutes. Don’t add extra flour, keep it wet. Form a ball in the bowl. Cover loosely and put in fridge..
- Tuesday evening: Bash into a ball, keep folding ends under. Put dough into well floured banneton or bowl lined with a well floured tea towel. Put in fridge..
- Wednesday morning: Baking time! Preheat oven to 220c..
- Add a pizza stone and large oven proof dish to the oven to warm up for 15 minutes..
- Add dough to pizza stone and cut a deep gash with serrated knife..
- Put upside down dish on top and bake for 40 minutes..
- Take dish off and bake for 10-20 more minutes to brown (keep an eye on it!).
- Rest for an hour before eating (sorry!).
When you are almost ready to bake your first loaf, put your roasting pan into the oven to preheat for about five minutes. Then slash, spray, cover your loaf with the roasting lid and bake your. Inspiring conversations from leaders and innovators throughout the sourdough community. Check out Raeleen Kao's Sourdough Masterpiece. Click HERE to learn more about the inspiration behind the book, view more photos, and see more of Raeleen's work.