Baking

Notes

Hydration: the ration of flour to water. 1 part water and 1 part flour would be 100% hydration.
Breadspice: mix of caraway seeds, anis seeds, fennel seeds, and coriander seeds ground to your liking. I also like to add bertram.

Bread

Sourdough starter

mix 1 part flour and 1 part water, any flour will do, for example 50g white flour and 50ml water
let rest in a dark and warm, not hot, spot
next day, add same amount of flour and water
repeat for a few days until you have a sourly smelly, maybe bubbly mass
trust your nose, if it smells funky but agreable, you’ve succeded
if you see something fuzzy (white, green, gray, etc), that’s mold, discard and start new

If, in this process, you have to much material, don’t discard it. Just make some easy flatbread. You should name your starter, and have a relationship with it. In a best case scenario you’ll be together for the rest of your life. I’ve got mine now for nine years (in 2023) and she is called Annina.

if you keep your starter outside, feed 1 part flour and 1 part water several times a week
if you keep your starter in the fridge, whatever… I forgot my starter for month and it was actually moldy on top. I just scraped that off and feed it and it’s alive and kicking. sometimes you’ll have black fluid collecting on top. That’s a kind of alcoholic by product. It’s not very tasty I found out…

70% Hydration, no fold sourdough

ratio: 5 parts flour, 3.5 parts water, 1.5 parts sourdough starter (100% hydration)
for example: 330g flour, 230ml water, 100g sourdough, 5-10g salt
mix: incorporate everything within 30sec, no kneading
- 1h resting
add salt
- 30min resting
fold: wet hands, fold four corners into middle
- 30min resting
fold. ditto
- 30min resting
fold: ditto
- 30min resting
shape 1/2: flip onto floured workspace, fold corners in, flip again to let rest on seam
- 30min resting
shape 2/2: shape into ball by slightly pull top under, best if you watch a video on this part, tough to explain in words
- 3h rest in proofing basket
- it would be possible to do this step here over night in the fridge, for about 12 - 15h of slow proofing. take out and let warm up for 1 - 2h.
bake
- preheat casserolle in oven
- flip onto baking paper in soup dish, make cuts
- 45min at 240° in casserolle with lid
- 15min at 200° without lid

Journal

Sunday, 15th January 2023

In this recipe I added afformentioned bread spices, rather roughly ground by hand. The flour part is a mix of 1/3 einkorn (some old sort of wheat) and 2/3 Ruchmehl, which is a flour where parts of the grains outer shell layers are left in.

During the folding phase.