In the current pandemic situation, more and more people are attracted to Sourdough as yeast is difficult to procure.
Although my sourdough journey began two years ago, I gave up in a couple of months due to lack of knowledge. Since then I have been reading a lot on Sourdough.
I made a fresh starter just at the begining of this pandemic as I also realized that I would soon run out of yeast.
This time my journey has been quite fruitful.
I have tried my hand on Khameeri Roti, Kandhari Naan, pizza, crackers and this hybrid loaf.
Next I want to try a pure Sourdough Sandwich Loaf.
I have used autolyse method here, which not only helps in developing the gluten better but also reduces the kneading time.
I have used instant yeast, if you don't have instant yeast then you can use active dry yeast. Bloom it in 1 tbsp of luke warm water with a pinch of sugar.
I have used a combination of three flours: semolina, wholewheat and all purpose.
Feel free to use all three types of flours or any two of these.
Water quantity may vary slightly as each flour absorbs different amount of water.
So start with little less than mentioned in the recipe, and then add as needed.
The key point is that the dough should be quite sticky. That is what gives a good crumb .
Total flour weight is 414 gms
Ingredients
Semolina 155 gms
Wholewheat flour 145 gms
All Purpose Flour 115 gms
Starter 83 gms (100%)
Milk 125 gms
Water 130 gms
Oil 23 gms
Honey 23 gms
Instant Yeast 1/2 tsp
Salt 1 1/2 tsp
Mixed seeds 2 tbsp (optional)
Method
Grind semolina to get fine grained flour.
Mix all the flours well.
Now add milk and water.
Mix properly so that no dry bits of flour are left.
Cover and leave the dough for 1-2 hours.
This process of mixing flour and water and letting it rest for sometime is called autolyse.
Now add the starter, honey and yeast.
Pinch and mix the dough so that yeast and starter are distributed evenly through the dough.
Tip the dough on to a clean counter top.
Sprinkle salt.
Now knead the dough .
If you find the dough is tight add one tbsp water at a time and continue keading.
The dough should feel very sticky.
Knead using the heel of your palms.
Push the dough outward , then fold it back, rotate it a little and push again.
Incorporate all the oil slowly while kneading.
Knead for 10-15 minutes.
Slowly you will see that the dough has turned smooth and is not sticking to your hands.
Take a small piece of dough and stretch it between your fingers.
If you are able to stretch it to a thin sheath without breaking, then the dough is ready, else knead for a couple of more minutes.
This is called the window pane test.
Now grease a bowl or container.
I prefer a flat bottom and straight sides pan or container.
Transfer the dough in the container, turn it over so that it's covered with oil.
Cover the container with a lid or plastic wrap.
Mark the container with a marker.
This will help you know when the dough has doubled.
It will take anywhere between an hour to two to double in size depending on the temperature of your kitchen.
Grease a 9 by 5 inch bread tin.
Turn the dough on a lightly floured surface and knead it very lightly to degass it.
Pat the dough into an 8" rectangle.
From the end farthest to you fold the dough by an inch and half and pinch it to seal it.
Repeat till you get a roll, pinch to seal.
Tuck the end in and pinch them.
Now carefully lift the ready roll and place it in the prepared pan with the seam side down.
Brush it lightly with oil.
Spray some water over it.
Sprinkle seeds, if using, press them lightly.
Cover with a cling film and let it sit undisturbed in a warm place.
It is ready to be baked when the loaf rises about an inch above the pan. This will take anywhere between 30 to 45 minutes.
Meanwhile preheat your oven to 210 degrees Celsius for atleast 20 minutes.
Keep a shallow tray or a bowl on the bottom rack of the oven.
Brush the loaf with milk for a nice colour.
Again spray water on it.
Place it carefully in the oven.
Pour boiling water on the tray or bowl kept on the bottom rack.
The steam will help in oven spring and also prevent from developing cracks on the surface of the loaf.
Bake for 10 minutes at 210 degrees Celsius.
Then at 200 degrees Celsius for 10 minutes.
Bake at 190 degress Celsius for 20 -25 minutes.
The bread is ready when it sounds hollow when the bottom is tapped.
The internal temperature of the bread should read 205 degrees Fahrenheit.
Once the bread is done turn it on a wire rack.
Brush the top with oil if you want a soft crust. Let it cool completely on wire rack before you slice it.
Cover the bread with a moist cloth while it's cooling.
This helps in keeping the crust soft.