{"id":104,"date":"2012-10-16T23:44:08","date_gmt":"2012-10-16T23:44:08","guid":{"rendered":"http:\/\/yoga-king.com\/blog\/?p=104"},"modified":"2021-07-04T02:31:55","modified_gmt":"2021-07-03T16:31:55","slug":"sourdough-bread-part-2","status":"publish","type":"post","link":"https:\/\/www.yoga-king.com\/blog\/sourdough-bread-part-2\/","title":{"rendered":"Sourdough bread part 2"},"content":{"rendered":"\n<p>So by now, hopefully, by following the directions from our last blog, you have an active starter. Time for the bread.<\/p>\n\n\n\n<p>This recipe is for Pain au levain and comes directly from Yoke Mardewi&#8217;s book &#8220;Wild Sourdough&#8221;. I would highly recommend this book for anyone who would like to make their own sourdough. Visit&nbsp;<a href=\"http:\/\/www.wildsourdough.com.au\/\">www.wildsourdough.com.au<\/a> &nbsp;to buy it and much more.<\/p>\n\n\n\n<!--more-->\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_62 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\"><p class=\"ez-toc-title\">Table of Contents<\/p>\n<\/div><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.yoga-king.com\/blog\/sourdough-bread-part-2\/#Ingredients\" title=\"Ingredients:\">Ingredients:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.yoga-king.com\/blog\/sourdough-bread-part-2\/#Method\" title=\"Method:\">Method:<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingredients:<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n<p>150g Rye starter culture (as per starter recipe), 600g unbleached white bakers flour, 360g filtered water at room temperature (the chlorine in unfiltered water can kill the starter), 2 teaspoons finely ground sea salt.<\/p>\n\n\n<h2><span class=\"ez-toc-section\" id=\"Method\"><\/span>Method:<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n<ul><li>Using &nbsp;digital scales weigh all ingredients (including the water).<\/li><li>Using a spatula or&nbsp;wooden&nbsp;spoon stir the ingredients until they form a cohesive mass.<\/li><li>Rest the dough in the bowl for 15-20 minutes.<\/li><li>Using your fingertips, throw the dough into the air and then slap\/throw it onto a bench. Repeat this action for about 5 minutes, until the dough develops some elasticity. You may find it easier to oil the bench and your hands.<\/li><li>Rest the dough for another 20 minutes, after which your dough should feel soft elastic and slightly sticky.<\/li><li>If after the 20 minute rest your dough still feels wet or too dry add more water or flour and re-knead until it feels right.<\/li><li>If the dough isn&#8217;t elastic soft and&nbsp;looks&nbsp;silky smooth air knead further.<\/li><li>Gather&nbsp;your&nbsp;dough into a ball shape. Let it rest in a non&nbsp;metallic&nbsp;container and cover with a wet tea towel.<\/li><li>Let&nbsp;you&nbsp;dough rise until it has almost doubled (4-6 hours).<\/li><li>Divide the dough into 2 x 600g pieces and shape as desired. Gently slip the dough onto baking paper.<\/li><li>Rise again until the dough is almost doubled &#8211; about 2 hours at a comfortable room&nbsp;temperature&nbsp; Make sure the dough is covered or mist to prevent drying.<\/li><li>Preheat oven to 235 C<\/li><li>Bake in the oven for about 10 minutes, then reduce the the oven to 225 C for a further 15-20 minutes.<\/li><li>The loaves should be brown\/golden all over and sound hollow when knocked at the bottom.<\/li><li>If you are unsure if the loaf is cooked through, turn the oven off and let it sit in the oven for a further 10&nbsp;minutes.<\/li><li>Remove from the oven.<\/li><\/ul>\n\n\n\n<p>Happy baking!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>So by now, hopefully, by following the directions from our last blog, you have an active starter. Time for the bread. This recipe is for Pain au levain and comes directly from Yoke Mardewi&#8217;s book &#8220;Wild Sourdough&#8221;. I would highly&#8230;..<\/p>\n","protected":false},"author":2,"featured_media":97,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[217,218,219,216],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sourdough bread part 2 - Yoga King Blog<\/title>\n<meta name=\"description\" content=\"Trying to make sourdough bread? Here\u2019s the recipe which will help you bake it to perfection. A simple and healthy dish you can do all by yourself.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.yoga-king.com\/blog\/sourdough-bread-part-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough bread part 2 - Yoga King Blog\" \/>\n<meta property=\"og:description\" content=\"Trying to make sourdough bread? Here\u2019s the recipe which will help you bake it to perfection. 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