To be honest, this probably doesn’t qualify as a pure sourdough bread. There’s the tiniest bit of yeast in there, but taste-wise it’s just about perfect for me. This recipe is a keeper.
Good bread takes time. This delicious sourdough mill loaf is loved all over the world, and I almost succeeded making it.
This dough is a sticky challenge. The water to flour ratio is 86 %, so most of it’s handling takes place in the bowl. Tip: Keeping dough cool is a great trick for adding taste.
Knead by machine, hand, or just leave it alone and let the yeast do it for you. For this whole grain and rye sourdough bread, I slapped and folded and almost crashed and burned.
This bake was a pure act of revenge on the dough that failed me so miserably yesterday. My first recipe is a simple sourdough loaf that turned out just fine.