As sourdough takes a long time, I had to start a while in advance. On Thursday I took the starter from the fridge where it had been languishing for a while, and refreshed it:
50g starterThen late on Thursday I stepped it up with more flour and water:
200g rye flour
1000g rye flour
450g goop from Step 1
|Halp! It’s alive!|
Rather than calculate a particular percentage of rye, I decided just to add another 3kg of white flour to make the final dough. That meant I only had to figure out how much water and salt to add.
3000g white flour
1150g rye flour in the sponge from Step 2
For a dough of 59% hydration we thus need (4150 x 0.59) = a total of 2450g liquid in dough
1150g water already contained in the sponge
1300g liquid to be added
85g salt (2% of 4150g)
As I’m of the school that believes in a minimum of kneading, 7kg of dough without a mixer isn't too bad. Just get your hands in, mix it up, let the dough itself do the work. Get it relatively smooth on the counter and it should look after itself.
Then just into the oven with it. I can’t wait to have some of this for breakfast.
|Dough split up and proving|