Sourdough Bread No.2

This is my second sourdough bread. The first one was O.K. (Sourdough Bread. My First Attempt) but it was a wet dough recipe which I made a tad too wet, and I slightly undercooked it.
Lesson learnt, my second attempt at a normal sourdough.
I used 175g of starter (30% rye flour and 70% wholemeal flour) and 250g of plain white flour.
To the flour I added a large pinch of Himalayan Pink Salt. I let it sit (Autolyse) for 30 minutes. I then added sunflower seeds to the dough and kneaded for 20 minutes on an oiled work surface.
I then shaped the dough roughly, added fennel seeds to the top, covered the dough, and left it to prove overnight (12 hours) on a backing tray.
Sourdough
The dough lost shape over night, but that was expected. I gently re-shaped and added the sourdough to a pre-heated oven at 220c.
Thirty minutes later I discovered I should have set the temperature a bit lower, and baked the bread for less time. Maybe 200c for 25 minutes.
The bread was a bit on the dark side, I reduced the temperature to 150c, and cooked for a further 20 minutes, but not before loosely covering it in kitchen foil to stop the top burning.
Sourdough Bread
The finished bread had a good texture and taste, with a nice springy crumb, and was only let down by the compacted crust due to the temperature being set too high and it being baked for too long.
By Richard Randall

Other Sourdough Recipes by Bloggers:

  1. Sourdough Bread Bowls: Jazz Up Your Soup
  2. From Sourdough to Banana Bread and beyond
  3. Rocky Road Bread
  4. Sourdough Pizza with Sausage, Onions & Mushrooms
  5. Sourdough Ginger Pear Quick Bread
  6. Sourdough Cranberry Walnut Bread
  7. Sourdough Bread for the Bread Maker