White sourdough bread with semolina
cozy. There could be a layer of moisture on it. That layer is first clear and can turn brownish and also to almost black if the sourdough is in the refrigerator for longer. This layer of moisture is called 'hooch' in English. Hooch arises when a sourdough no longer has food. Don't worry, the sourdough won't suddenly be dead.Also, the sourdough can smell like vinegar or even acetone. This is another sign that the sourdough urgently needs food.
You can resuscitate the sourdough by changing it a number of times.
Before I could start baking I had to make the sourdough active again or the dough would hardly
rise. If the hooch still looks bright, I'll stir it through the sourdough before changing it. In other cases, I pour it off first. If a sourdough has been in the refrigerator for a week without being refreshed, it is usually enough to change twice before it is ready for use again. If the sourdough has been in the refrigerator for longer, it should be refreshed more often.
My method was as follows: On Friday evening I took the jar of sourdough out of the fridge.
I always keep about 50 grams. I took 20 grams of that and put it in a clean jar. In addition, I put 40 grams of wheat flour (French flour T65) and 40 grams of water and put it around. The sourdough is thus refreshed in the ratio 1:2:2 (1 part sourdough/2 parts flour/2 parts water). I threw the rest away (in the trash can, don't flush through the sink!).
Saturday morning, Saturday night and Sunday morning I repeated
this. So always 20 sourdough/40 flour/40 water. I've always thrown the rest away. By the way: 10/20/20 is also possible, but I think that is such a problem myself. Oh yes, also important to know: I always put the sourdough at room temperature after changing.
And yes, I kept throwing away a little sourdough, there was no getting away from
that. All for charity: I wanted to get another bubbling and active sourdough.
After the last change on Sunday morning, the sourdough doubled in volume in about 8 hours and smelled fresh and fruity
again. Almost ready to start using in a dough.
Around 10pm on Sunday evening I refreshed the sourdough again and now I have made the amount needed for the bread (120 grams) + 50 grams to
store. I took 20 grams of the sourdough and that refreshes with 75 grams of wheat flour and 75 grams of water = 170 grams.
So this time I refreshed the sourdough in a higher proportion than 1:2:2.
If you change a sourdough in a higher ratio, it takes longer for it to double (or even triple) and be at its peak. My plan was to start the dough around 10am on Monday morning. The sourdough had to bridge for a longer period of time without sinking back in. Temperature also plays a role in this. It's about 18 degrees in my kitchen at night. The sourdough takes longer at this temperature before doubling in volume.
I also refreshed the sourdough that I kept in my storage jar (again 20 sourdough/40 flour/40 water) and then put it
in the refrigerator. I also put the 50 grams of sourdough that I left after I made the dough for the bread in the fridge. So I always have two jars of sourdough in the fridge. If something goes wrong with one, I always have a backup.
I baked the bread in a pan in the oven again this
time. For more information about this, see the recipe for the brown sourdough bread. Of course, the bread can also be baked on a pizza/bread baking tray or on a baking tray. Provide steam in the oven during the 1st half of the cooking time.
Another important thing about rice times of sourdough
bread. I am often asked how long sourdough bread should rise. I cannot give a precise answer to that. The times I mention in my recipes are an approximation. How long sourdough bread should rise depends on how active the sourdough is, the amount of sourdough in the recipe, the dough temperature and the ambient temperature in which the dough rises. The rice times can therefore be different every time, even if you always bake the same bread. The dough is always leading. So look at the dough and not just the times in recipes and the clock. The main ingredient of sourdough is patience!
And now for the
recipe!
White sourdough bread with semolina (1 loaf) Dough:
230 grams wheat flour (French flour T65 or American patent*)
170 grams semolina
260 grams water, ± 30 °C
120 grams active sourdough based on wheat flour, 100% hydration
8 grams salt
Further:
sunflower or olive oil
basket (round or elongated)
cast iron pan with lid*I made this bread with both French flower T65 and American patent flower. T65 contains less protein and no ascorbic acid, which can make the dough feel a little slacker. Autolysis: Mix wheat flour, semolina and water in ± 1 minute.
Cover the bowl and let the mixture rest at room temperature for ± 45 minutes.
Knead dough in a spiral kneading/planetary mixer/bread maker: Add sourdough and salt and let the machine knead for 6 minutes ± until a smooth dough forms.
It remains sticky, not adding flour. You don't have to be able to pull a perfect fleece off the dough just yet. 1st row and folds: Shape a ball from the dough and place the dough ball in a light oil-greased bowl, turning 1 x so that all sides are covered with a little oil.
Cover the bowl with a shower cap or bubble wrap and let it rise at room temperature. Fold the dough doubled in volume. Total driving time: 3 – 4 hours. Shapes: Pour the dough into a light semolina-dusted workplace.
Gently press out the air a little and then loosely snap it up. In this video you can see how to do that. Let the dough rest covered ± for 30 minutes. Turn the dough on again, now a little firmer, or shape a batard of it .
Sprinkle the dough with semolina and place the dough with the seam upwards in a basket also sprinkled with semolina.
Cover the dough with a shower cap or bubble wrap and let it rise at room temperature until almost doubled in volume, 1.5 – 3
hours. The dough is good if you push it with a finger, the impression remains visible for a while and then slowly fades back. Preheat the oven: Preheat the oven ± 45 minutes before bread enters the oven for 240 C. Heat a heat-resistant pan + lid.
Baking: Gently pour the risen dough out of the basket into the hot pan.
Cut the dough with a lame or sharp knife(video). Place the lid on the pan and slide the pan back into the oven. Reduce the temperature of the oven to 220 °C.
Bake the bread until golden brown and cooked through for 40 minutes. After 30 minutes, remove the lid and allow the bread to brown further. Place the bread on a wire rack immediately after baking and let it cool down.
Before I could start baking I had to make the sourdough active again or the dough would hardly
rise. If the hooch still looks bright, I'll stir it through the sourdough before changing it. In other cases, I pour it off first. If a sourdough has been in the refrigerator for a week without being refreshed, it is usually enough to change twice before it is ready for use again. If the sourdough has been in the refrigerator for longer, it should be refreshed more often.
My method was as follows: On Friday evening I took the jar of sourdough out of the fridge.
I always keep about 50 grams. I took 20 grams of that and put it in a clean jar. In addition, I put 40 grams of wheat flour (French flour T65) and 40 grams of water and put it around. The sourdough is thus refreshed in the ratio 1:2:2 (1 part sourdough/2 parts flour/2 parts water). I threw the rest away (in the trash can, don't flush through the sink!).
Saturday morning, Saturday night and Sunday morning I repeated
this. So always 20 sourdough/40 flour/40 water. I've always thrown the rest away. By the way: 10/20/20 is also possible, but I think that is such a problem myself. Oh yes, also important to know: I always put the sourdough at room temperature after changing.
And yes, I kept throwing away a little sourdough, there was no getting away from
that. All for charity: I wanted to get another bubbling and active sourdough.
After the last change on Sunday morning, the sourdough doubled in volume in about 8 hours and smelled fresh and fruity
again. Almost ready to start using in a dough.
Around 10pm on Sunday evening I refreshed the sourdough again and now I have made the amount needed for the bread (120 grams) + 50 grams to
store. I took 20 grams of the sourdough and that refreshes with 75 grams of wheat flour and 75 grams of water = 170 grams.
So this time I refreshed the sourdough in a higher proportion than 1:2:2.
If you change a sourdough in a higher ratio, it takes longer for it to double (or even triple) and be at its peak. My plan was to start the dough around 10am on Monday morning. The sourdough had to bridge for a longer period of time without sinking back in. Temperature also plays a role in this. It's about 18 degrees in my kitchen at night. The sourdough takes longer at this temperature before doubling in volume.
I also refreshed the sourdough that I kept in my storage jar (again 20 sourdough/40 flour/40 water) and then put it
in the refrigerator. I also put the 50 grams of sourdough that I left after I made the dough for the bread in the fridge. So I always have two jars of sourdough in the fridge. If something goes wrong with one, I always have a backup.
I baked the bread in a pan in the oven again this
time. For more information about this, see the recipe for the brown sourdough bread. Of course, the bread can also be baked on a pizza/bread baking tray or on a baking tray. Provide steam in the oven during the 1st half of the cooking time.
Another important thing about rice times of sourdough
bread. I am often asked how long sourdough bread should rise. I cannot give a precise answer to that. The times I mention in my recipes are an approximation. How long sourdough bread should rise depends on how active the sourdough is, the amount of sourdough in the recipe, the dough temperature and the ambient temperature in which the dough rises. The rice times can therefore be different every time, even if you always bake the same bread. The dough is always leading. So look at the dough and not just the times in recipes and the clock. The main ingredient of sourdough is patience!
And now for the
recipe!
White sourdough bread with semolina (1 loaf) Dough:
230 grams wheat flour (French flour T65 or American patent*)
170 grams semolina
260 grams water, ± 30 °C
120 grams active sourdough based on wheat flour, 100% hydration
8 grams salt
Further:
sunflower or olive oil
basket (round or elongated)
cast iron pan with lid*I made this bread with both French flower T65 and American patent flower. T65 contains less protein and no ascorbic acid, which can make the dough feel a little slacker. Autolysis: Mix wheat flour, semolina and water in ± 1 minute.
Cover the bowl and let the mixture rest at room temperature for ± 45 minutes.
Knead dough in a spiral kneading/planetary mixer/bread maker: Add sourdough and salt and let the machine knead for 6 minutes ± until a smooth dough forms.
It remains sticky, not adding flour. You don't have to be able to pull a perfect fleece off the dough just yet. 1st row and folds: Shape a ball from the dough and place the dough ball in a light oil-greased bowl, turning 1 x so that all sides are covered with a little oil.
Cover the bowl with a shower cap or bubble wrap and let it rise at room temperature. Fold the dough doubled in volume. Total driving time: 3 – 4 hours. Shapes: Pour the dough into a light semolina-dusted workplace.
Gently press out the air a little and then loosely snap it up. In this video you can see how to do that. Let the dough rest covered ± for 30 minutes. Turn the dough on again, now a little firmer, or shape a batard of it .
Sprinkle the dough with semolina and place the dough with the seam upwards in a basket also sprinkled with semolina.
Cover the dough with a shower cap or bubble wrap and let it rise at room temperature until almost doubled in volume, 1.5 – 3
hours. The dough is good if you push it with a finger, the impression remains visible for a while and then slowly fades back. Preheat the oven: Preheat the oven ± 45 minutes before bread enters the oven for 240 C. Heat a heat-resistant pan + lid.
Baking: Gently pour the risen dough out of the basket into the hot pan.
Cut the dough with a lame or sharp knife(video). Place the lid on the pan and slide the pan back into the oven. Reduce the temperature of the oven to 220 °C.
Bake the bread until golden brown and cooked through for 40 minutes. After 30 minutes, remove the lid and allow the bread to brown further. Place the bread on a wire rack immediately after baking and let it cool down.
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