Have been trying to bake a nice sourdough loaf off and on for the past few years but lost interest every time since I couldn't get the oven spring I was aiming for.
The last month I've been trying again, with flour from local flour mills (korenmolens, we still have a few here in the Netherlands).
I bought a 5kg bag of flour and a 5kg bag of whole wheat and tried, but again, couldn't get the results I wanted.
After finishing the 5kg of flour I went to a different flour mill (De Zandhaas, Santpoort for the Dutchies here) and got another 5kg of flour. Their flour has 13,5% of protein, and immediately my loafs are turning out great.
It absorbs moisture better and the gluten development is far superior to the other flours I've used (the first 5kg bag the protein content was unknown). I'm really happy I'm finally succeeding:)
by dubbeldekker
2 Comments
Wow that looks amazing
Recipe I’ve used;
– 90gr of 100% whole wheat starter
– 350gr of water
– 450gr of flour (protein 13,5%)
– 50gr of whole wheat
– 10gr of salt
Mix starter with lukewarm water and add half of the flour.
Then add salt and stir, adding the other half of flour and let it rest for about 30-60 minutes.
Over the coming two hours do some stretch and folds, every 30 minutes. Let dough bulk ferment until almost doubled in size (took about 10 hours, at around 20-21°C).
Preshape, let it rest for another hour. Shaped the dough, put in a banneton and cold ferment in the fridge overnight.
Preheat oven at 250°C with Dutch Oven inside, dough straight from the fridge and baked with lid on for 20 minutes at 250°C. Take the lid off and bake for 20 minutes at 230°C.