Update - Sour Dough Bread Journey

First bake of 2015 and after doing some research on the www i have adjusted my recipe to make a wetter dough and adjusted the hydration of the recipe so i am now at 80%. This makes a much wetter dough and is very sticky making it harder to manage initial folds, but after diving in and ensure hands are dusted with flour it soon becomes very workable.

i am now playing with amount of folds and times between, this one was one fold 1 hour after initial proof, followed by another fold 30 minutes later

recipe definitely produces a lighter dough, no where near as heavy as my previous dough's, as you can see holes are slightly larger and this is something i want to improve on next

new recipe is listed below and i am still playing around with the basic recipe so keep an eye out for future recipe posts


Recipe

350g strong white flour
10g red malt flour
100g rye flour
300g sour dough starter
10g sea salt
360g warm water

ice for cooking

Method

1.  i simply weigh out all ingredients and place in to mixing bowl, using a dough hook i mix on slow for approx 10 minutes. (salt is added after 2-3 minutes of initial mixing)
2. remove hook and cover the mixing bowl with clingfilm, i then put a plastic carrier bag over the bowl, wet a large towel and place this over the bowl. place the bowl in a warm area and proof for approx 45 minutes. 
3. remove the dough from the bowl and push down dough, i then grab dough at both ends and gently shake up and down whilst pulling lightly on dough, this stretches the dough in length. 
4. place the dough on to a work surface, fold over each edge of the stretched dough to the middle of what you have and then i proceed to shape the dough to what i need to fit my brotform.
5. once i have placed the dough in to the mould i place in the fridge for proofing and leave overnight, in the morning i take the dough out of the fridge for 1-2 hours before baking
6. pre heat oven to 250c, i always place my bread stone in the cold oven and let it heat with the oven, at the same time i also place a metal tray on the shelf below the bread stone
7. once the oven is at temperature i tip the dough on to the bread stone, i place ice in to the pre-heated oven tray and then close the oven door
8. bake at 250c for approx 10 minutes, then reduce the temperature to 200c for approx 25-30 minutes
9. test the base of the bread by tapping on it, if it sounds hollow then its cooked. ENJOY!!!