first *real* sourdough

Here is today's bread project: hearty European style sourdough. I started this process (not counting creating the sourdough starter) on Wednesday morning by building up my starter. I created the sponge on Wednesday night (a portion of starter, water and some flour, which sat on the counter for 12 hours). On Thursday morning, I kneaded the actual dough, adding into the sponge the full amount of flour - 4 kinds! spelt, rye, white bread and whole wheat - and salt to the the sponge, and stuck that dough in the fridge to slow rise for 24 hours. This step is where the sourdough really develops its taste and tang.


This morning (Friday) I took it out of the fridge, formed a boule' (round blob) shaped loaf and let it sit on the counter for 5 hours. Baked. Cooled (yes, you have to let it cool!!!!!).

Click for the method and recipe

I waited the full cooling time -- went out for Chinese food to get away from the temptation of cutting it open. Pretty nice even crumb. I tend to like bigger holes, so I'll experiment with hydration percentages next time. Very tangy! Definite sourdough taste! Interesting other flavors. I don't know that I've had spelt before. It lends a very distinctive taste. Kind of like pumpernickel (is there spelt in traditional pumpernickel?).