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Walking Sourdough Bread

 


Yea, I know, I know, walking where? How do you walk sourdough? Well I just needed a name for my bread and I was going on a walk so that’s what I named it. I should have called it “Quick get some dough ready, we’re out of bread.”
I fed my starter in the morning, was out of bread, wouldn’t be able to bake early the next day, but wanted to start some dough that I could bake as soon as I could get to it. So I made up this dough:

Walking Sourdough Bread

  • 220 grams of 100% hydration starter
  • 500 grams water
  • 700 grams bread flour
  • 100 grams of whole wheat flour ( I used up some home milled flour that was a few days old)
  • 17 grams sea salt.

1537 grams of dough at 67% hydration ( a good hydration to practice your scoring technique).

I threw all the ingredients in the dough trough about 2:00 pm, mixed up the dough with no autolyse and no folding. I covered the dough and put it in the fridge. Then I went on my walk.
Next day I had to go out, so I wasn’t able to get to the dough until 3:00 pm.
I took out the dough and it had a few nice bubbles (not a lot though).
I divided the dough into two pieces (it was never folded) and shaped up the dough once, no pre-shape, just final shape. I shaped boules and put them into floured bannetons.


Then I went for a walk!
I allowed the dough to do a room temperature (78F/25C) proof for about three and a half hours then baked off each loaf.
I preheated the oven for one hour at 475F/246C and bake the loaf for 15 minutes under the roasting pan lid for steam and 15 without steam.

The one on the left was sprayed with water, the one on the right was not sprayed.

No fuss, very easy, it worked great!

So there you have it, the walking loaf! I did forget to set the timer on the second loaf and it got very dark!

Crumb photo:

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Happy Baking Everyone!
Teresa

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13 Comments

  1. KathrynKathryn
    June 3, 2017    

    Hi Teresa, I love this bread! I used a whole wheat starter and substituted stone ground rye for the 100 grams of whole wheat flour. Wonderfull. Thank you!

  2. RebeccaRebecca
    June 1, 2017    

    Hello! Think I could leave the whole wheat flour out? I would like to use all bread flour. Thanks!

  3. JanetJanet
    May 31, 2017    

    How I wish I could send a photo. This was so exciting. Can’t wait to see what it looks like inside

    • May 31, 2017    

      Post a photo of your bread in the group “Perfect Sourdough” on Facebook, then we can all see it. 🙂 I wish they allowed uploads of photos here.

  4. PaulaPaula
    May 31, 2017    

    Perfect timing! I had knee replacement surgery less than a month ago and was looking for a no-fuss (easy) sourdough recipe. Just threw everything in the mixer now. I still have one more loaf in the freezer I made ahead but there’s nothing like fresh baked! TY

    • May 31, 2017    

      Hi Paula, I hope your healing goes quickly! Let me know how the bread turns out.

  5. ChristinaChristina
    May 28, 2017    

    Just downloaded 3 times by mistake the free ebook ,then put it into Adobe Acrobat ,I then proceeded to delete the 3 downloads as it was in my documents , now I don’t have it at all. I do have your 101 course if its different I would have like to have it , I liked the idea of it.

  6. JanetJanet
    May 27, 2017    

    Fantastic. Got to give it a go. Am trying two different recipes for baguettes today to see which works best for me.

  7. AndreaAndrea
    May 26, 2017    

    Is the whole wheat flour plain or self raisinh (uk terms)? Thanks.

    • May 27, 2017    

      I used bread flour which is a strong flour (higher protein white flour) and some whole wheat flour.

    • May 31, 2017    

      The term “whole wheat” usually means the ground wheat berry, not white flour. You can just use all white flour if you don’t have any. It is not self raising, you use the sourdough for leavening.

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