"Sourdough is easy!" is something I thought I'd never say.
My sourdough journey started over a year ago with countless failings at manipulating this gluey glob of flour and water.
But many thanks to family and friends for their unwavering support and taste testing even my most awful bakes.
My conclusion, is that it takes time.
It really does take a while for sourdough starters to develop flavour, gain strength and to become really vigorous in order to give the breads their much needed lift. Best practice is to feed it at least once, the night before to "awaken" the microbes within.
Another secret to successful bread baking is to understand bakers percentage - the lingo do-it-yourself dough punchers, like myself, use to communicate with each other.
That, coupled with patience and an intimate understanding of how it all works, works wonders, literally.
In this video, I show you how to make sourdough ciabatta using an easy sourdough ciabatta bread recipe. It's a high hydration dough, slightly stickier than usual but the principles are the same.
Again, it's good for just one loaf so feel free to adjust upwards.
INGREDIENTS:-
185g bread flour
143g ice cold water
50g sourdough starter
4g pink salt
METHOD:-
1. Mix everything together
2. Stretch & fold the dough twice, at half hour intervals
3. Shape by folding it like an envelope
4. Put it in a lined loaf pan, the same one you're gonna bake in
5. Leave it in an air-conditioned room, 21°C - 26°C, overnight
6. Put it in fridge, preheat the oven at 250°C for about 30 minutes
7. Once internal oven temperature hits 220°C, bake bread for 25 to 30 minutes or until golden brown
I pray you'll have good success at baking this delish sandwich loaf, goes great with cured meats and fresh tomatoes. Gosh! It even tastes good on its own or with some extra virgin olive oil, on the side.
Do let me know how you go and tag me @lovelynettetan so I too can ogle at your creation.
Sincerely.
Love, Lynette Tan
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