This is a second attempt for norwich sourdough bread. For the first attempt, my sourdough starter was not strong enough to leaven the bread, resulting in a few brick bats being thrown down the rubbish chute.
Not one to give up, I tried again. This time, I fed Chu, my sourdough starter, for 4 days before making the bread. Much more successful result.
Norwich sourdough (from WildYeast)
- 450 grams flour (I used King Arthur Organic Unbleached All-Purpose Flour)
- 60 grams rye flour (I used dark rye flour from Germany bought at Phoon Huat)
- 300 grams water (at Singapore room temperature)
- 180 grams mature 100% hydration sourdough starter
- 11.5 grams salt
- In a mixing bowl, add both types of flour, water and starter. Mix until just combined.
- Let the dough rest in the bowl for half an hour.
- Add the salt and mix until medium gluten development.
- Transfer dough to an oiled container that is preferably low and rectangle in shape, to make it easier to fold the dough.
- Proof at 25 C for 150 minutes, folding at 50 and 100 minutes.
- Scrape the dough onto a floured counter and divide it however you want. I did not divide the dough, since I halved the recipe.
- Shape dough into a ball and let it rest, covered with cling wrap, for 15 minutes.
- Shape the dough into whatever shape you want and place the dough onto a banneton, couche or parchment paper to proof. Proof at 25 C for 150 minutes. You can also choose to proof for 90 minutes, then place the dough in the fridge and proof for 2-16 hours. *
- An hour before the proofing is done, preheat oven and baking stone to 250 C. Steam will be required for initial baking.
- Turn proofed dough onto a semolina-sprinkled peel or parchment. Score the dough if you want.
- Bake at 15 minutes with steam and another 15 minutes without. Adjust timing according to the weight of your dough. Bread is done when internal temperature reads 93 C.
* The last time I proofed dough in the fridge with parchment paper, the dough sat on the paper and refused to budge. I baked it anyway. The paper stuck so well, I had to throw away the entire bread.
Texture is chewy, with a slight tang and a wonderful smell of wheat and rye. This bread is great with soup! It gets a bit dry the next day and even drier thereafter. I am still searching for a sourdough recipe that makes a soft moist loaf.