Kneading? Waste of time. Just let it sit for a bit longer - takes a bit of planning as you have to leave it. Why do you use san pellegrino?
I make my own sourdough bread, and delicious it is too. Gives the sort of loaves that you pay £5 for. Also, because you're using live yeast, you don't have to buy yeast.
My recipe. Take a large mixing bowl and add a spoonful of sourdough starter (it lives on organic rye flour). 200g flour, (you can use whatever type you like; ordinary white flour is fine, or add more interesting flours) 400g water. Whisk together, cover and leave for 12 hours at room temperature.
Then, add 466g flour and some salt - 2-5g, according to taste. Oil if you fancy. Knead it for 10 seconds until it's all combined. Oil your basin and put the dough in.
Leave for 12 hours at room temperature. Tip onto floured surface very gently. You have spent a long time developing a relationship with the bread, don't 'knock' it. Fold the outsides to the insides quickly until it looks like a round loaf. Put into a proving basket to prove.
Turn the oven onto maximum and place a decent-sized Le Creuset or similar inside it. Leave until oven is hot. Take out pot, shut oven door, lift lid, drop dough in, spray with water from a spray bottle, put lid on put in oven. (It won't have doubled in size, that doesn't matter, it will rise like crazy whilst cooking because of "oven spring" in the steamy atmosphere.)
Cook for 30 minutes; turn down heat to 160; at 35 minutes take lid off; cook further 15-20 mins. then yum. And it's cheap as chips - over two loaves out of a 60p pack of flour.
If you like it to taste sourer, do 24 hours for the first stage, the first half in the 'fridge.
A bit like this, actually.
www.thelondoner.me/2012/06/no-knead-crusty-bread.html
|
bread making new
bread making new
