I love to try making sourdough bread. In hands is Nancy Silverton’s white dough which takes 14 days to complete. Hmm, the hot temperature at high summer in Hong Kong poses big risk. Perhaps in winter. Instead, I went for a quick one, using a prepared 75g sourdough (Natur Sauerteig) liquid from Germany. The result was good. Already during the fermentation, a slight nice sour and alcohol smell lingered in the air, subtle and pleasant. The end product with a quite a professional look. Beautiful cracks, walnuts and the lovely brown. Yeah and Yum!
75g Sourdough mix
50g rye flour
100g whole wheat flour
350g bread flour
100g walnuts (roasted)
Except salt and walnuts, mix all ingredients at low speed for a few minutes. It should have formed a ball. If not, add a bit flour to succeed a ball formation.
Rest the dough for 15 minutes.
Turn to medium speed and mix it for 7 – 8 minutes.
Add the walnuts and mix until incorporated.
Sprinkle flour onto the bottom of a plastic box. Let it ferment for 30 minutes.
Deflate the dough and fold in to ferment again. Let it stay in the fridge for a few hours or overnight.
Take the dough out from the fridge. Divide it into two equal half. Further divide one half into 5 portions. Let them rest for 15 minutes.
Shape them as you like. I made a 500g loaf and 5 rolls each weight around 100g.
Let them rise until the size doubles. It takes about an hour.
Preheat the oven to 250C.
Spray hot water into the oven to create steam. Turn down the temperature to 220C. Bake the rolls for around 12 minutes.
Take out the rolls and let cool. Reheat the oven to 250C, spray water and lower the temperature per last step.
Bake the loaf for about 25 minutes.
Enjoy fresh bread! Chewy crust, soft inside (not very soft as no fat added). See the small even holes!