The right recipe for sourdough bread? “None is good or bad. It is yours and it depends on whether you like the bread,” says Baker Jarda Kosělka. But if you don’t want to be mistaken, try him. Proven and guaranteed.
Podcast about baking sourdough bread can be found here:
Anyone is trying to bake sourdough bread, but not everyone has it really good. And because just baking from leaven can be pretty tricky, it pays to bet on a recipe that is proven by experts and reliable. But a professional baker advises mainly to take courage and try. “Although it will not work twice or three times,” encourages the baker of the Prague restaurant ESKA, Jarda Kosělka. “Because each oven is different and every flour is different. But when you find your way, it will go every time.” The recipe for “your” bread 33, which you can otherwise buy in Esce, is happy to share.
Strong leaven and good flour
This is the basis of every successful baking. For one loaf of bread like an eska you need 220 g ferment led by a three -phase way – that is, you do not add all flour and water at the time, but gradually in three steps. On the spoon of rye leaven you will gradually use 20, 40 and 50 g of rye flour and each time the same amount of water. Next you add only when everything beautifully ferments.
Then add 330 g of wheat flour and 200 ml of water. Manually or even better in the robot, anestinate the mixture for about 5 minutes. Then add 140 g of potatoes cooked in the skin and grated and anete for another 20 minutes. At the end, add 20 g of salt and 10 g of the whole cumin.
In a bowl or in the scarf?
Unlike yeast, the leaven has been working for a long time and the longer you let it work with the dough, the better the bread will be. But the structure of the loaf will eventually depend on how much you play with the dough during the leavening and how well you prepare it for the scarf.
Most of the procedures let the dough rise for a long time in a bowl and during this time the bakers translate it. They stretch several times and put it into a bun again. In Esce, they give bread straight for a long time into the scarf. This requires the dough carefully to curl – you can find a good procedure on the website Maškrtnica.cz and also on YouTube.
Long rest
When you turn the bread, let the shirt stand for 20 minutes and then move it to the fridge for 14 hours. Or elsewhere to the cold, where the temperature is between 4 and 7 degrees Celsius. Before baking, then pull the slice again to heat again for about 30 – 60 minutes. Which is so long for a long time to get the oven properly.
When you move the bread to baking paper and into a prepared container, on a stone or baking tray, you can cut it from above. Cutting (even here the procedures can be found on YouTube) both the loaf decorates and also allows excess moisture to naturally escape and bread, for example, does not crack from the side.
Real baking.
Preheat it to 250 ° C and put the bread into it at the same time on the bottom of the bowl or a metal mold with about ½ liter of water. This will evaporate in the oven for the first ten minutes to help jump bread. After ten minutes, open the oven, ventilate and remove the container. Remove the temperature to 200 ° C and allow to bake for 30 minutes. And then? Just enjoy.
