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.
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.
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
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