SOURDOUGH — THE BIG GUY ========================
Okay, so the frozen dough might have worked, it might not have worked. I don't have the time or energy to bother redoing it, so this week I'm going back to my old method of making a huuuuge loaf of bread and then freezing half.
Here are the proportions I've worked out for an 80% hydration sourdough loaf.
The Recipe =========
LEVIN 170g starter 415g Flour 550g Water 8g Salt
DOUGH 100% of Levin from day before 500g Flour 250g Water 40g Honey (no anti-fungal agents) 9g Salt 3tsp Caraway Seeds Mixed Seeds 2tsp Dove Farms Organic Yeast 80g Butter
METHOD
LEVAIN (Tonight) 1) Mix the starter, rye flour, water and salt together to make smooth mixture 2) Cover and place in the oven (with the bulb turned on but not the heat) overnight to rise.
DOUGH (Tomorrow Evening) 1) Mix flour, salt, and caraway seeds together. 2) Rub in the butter until the mixture has a breadcrumb like structure 3) Add pumpkin seeds and mix 4) Dissolve the honey in tepid water (what does tepid mean? Not sure, but I try to get the water to blood temperature) 5) Add the levain, yeast and honey-water mix until I have the smoothest dough I can 6) Knead the dough for ten mins. Try to use flour this time because oil results in the bread not sticking to itself. Remember to wear an apron so that I can wear these trousers again tomorrow. 7) Take away half of the dough and freeze it 8) Let the unfrozen dough rest for... an hour? Two hours? I'll know once I see it. 9) Knock the bread back, knead it again, then leave it to rise again for 30ish mins. 10) After 25 mins (yes, if you were going through the recipe step by step, it means you now need to master time travel, sorry) preheat the Ninja Foodie to 200 C 11) Add 200g water, pop in silicon basket and wire rack with baking paper to lower the hopefully not too sloppy dough in. 12) Bake in the Ninja Foodie for about 35 mins. 13) Eat the hopefully awesome sourdough boule.