norwich sourdough

norwich sourdoughThis 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
  1. In a mixing bowl, add both types of flour, water and starter. Mix until just combined.
  2. Let the dough rest in the bowl for half an hour.
  3. Add the salt and mix until medium gluten development.
  4. Transfer dough to an oiled container that is preferably low and rectangle in shape, to make it easier to fold the dough.
  5. Proof at 25 C for 150  minutes, folding at 50 and 100 minutes.
  6. Scrape the dough onto a floured counter and divide it however you want. I did not divide the dough, since I halved the recipe.
  7. Shape dough into a ball and let it rest, covered with cling wrap, for 15 minutes.
  8. 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. *
  9. An hour before the proofing is done, preheat oven and baking stone to 250 C. Steam will be required for initial baking.
  10. Turn proofed dough onto a semolina-sprinkled peel or parchment. Score the dough if you want.
  11. 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.

norwich sourdough1

 

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