Makes 2 loafs.
Making a starter takes a little time but once active, you will be able to bake endless amounts of sourdough.
Making a Starter
50g Rye Flour
100g pineapple juice
10g freshly grated ginger
Mix all the ingredients in a bowl and transfer to a air tight container. Leaving enough room for the starter to triple in size.
It’s best to start this process on a Friday afternoon to to allow the time for the natural yeasts and bacteria present in the flour, air to activate over the weekend.
After 2-3 days check the starter to see if any bubbles have formed around the sides and on the surface. If the starter seems to be inactive then leave it for another 1-2days.
Around this time the starter will be ready for the first refresh. Keep hold of 50g and discard the rest.
Once you have feed the starter for the first time make sure to keep a eye on it and refresh the starter every 24hrs around the same time each day. Don’t worry if you forget to feed it one day just make sure to feed it the next.
You can keep the starter in the fridge if you do not need to make bread for a while. It will keep for 2 weeks easily without being fed. Once you decided to make bread again just take the starter out and leave it over night at room temperature, then follow the refresh recipe to activate the live cultures and bacteria again.
Step one (Autolize) 9pm
1kg flour (950g t55, 50g rye flour)
150ml pineapple juice
5 grams grated ginger
Mix flour and liquid. Mix on speed 3 in a mixing bowl for 2 minutes. Wrap with cling film and let sit overnight.
250g flour (236g T55, 16g rye)
50ml pineapple juice
30ml ginger stock
Grate 1 bulb of ginger bring to the boil with 500ml water and simmer for 5 minutes. Strain and allow to cool. Keep refrigerated until needed
Starter refresh using the recipe above, cover and leave over night.
Step 3: Mix and bulk ferment (next day) 8:00am
Add starter (keep the remaining starter for next refresh) and salt ( starter 300g and salt 20g ) to Autolize. Mix speed 3 for 10 minutes.
Put in plastic container / bowl to rest.
Fold three times at 40 minute intervals.
Rest for further 40 minutes After timer has gone, divide dough in two.
Quickly shape into rounds, cover and bench rest for 10 minutes (seams down)
Give final shape and put seams up in floured baskets.
Put in deep gastronome tray or just cover with a damp cloth Making sure the cloth does not touch the dough.
Rise for 3 to 3 and a half hours Preheat oven to 250 degrees.
Tip bread on to hot tray and score with razor blade or a sharp knife.
Load bread in oven and turn down to 240 degrees
Bake for 10 minutes on full fan, with 3 long bursts of steam.
After 10 minutes, reduce temperature to 210, no fan and bake for a further 30 minutes.
Remove from oven and cool on wire rack.
Please let me know if you have any questions regarding the recipe. Comment below and connect with me on Instagram @mircelmcchef