Monday, February 01, 2010
Potato Starter Sourdough White
This is made from the three day potato water starter I use for rye bread. You still need to plan ahead, but once you put it together, the rises go quickly aided by additional yeast. This isn't an open crumb, artisan-type sourdough. It had magnificent crust development, and spring in the oven you wouldn't believe-but the crumb was tight, albeit light in weight.
It toasts nicely, and keeps well.
You Will Need:
1 cup warm potato water
1 cup light rye flour
1 tablespoon granulated yeast
Stir, mix well and cover with plastic in a large bowl. Let sit in a warm spot for three days.
2 cups warm water
1 tablespoon sugar
1 tablespoon yeast
Starter from above
2 tablespoons kosher salt
6-8 cups bread flour (strong flour)
Dissolve the yeast and sugar in the warm water in a large bowl. Let proof ten minutes. Add starter, salt, and three cups of the flour. Add additional flour a cup at a time until you have a dough that is no longer too sticky to knead. it should still be tacky. Knead well (about ten minutes) and place in a greased bowl to rise. This should take about 2 hours.
Punch dough down, divide in two and shape as desired. Place on a baking sheet that has been scattered with cornmeal. Cover loaves lightly with a towel and let rise again until nearly doubled-about 45 minutes. Meanwhile, preheat oven to 425 degrees F. If you use an old pan to create steam, heat it in the oven now.
Using whatever method you like to create steam, do so, and load the bread for twenty minutes. Carefully open oven (steam) and rotate the pan. Bake another fifteen-twenty minutes or until breads are dark and sound hollow. I baked mine to an internal temperature of 205 degrees F.
Cool on racks several hours before cutting (sourdough really needs to settle a bit before eating).
Makes 2 large loaves.