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| Sourdough Cob Loaf |
This is my first sourdough cob loaf. I'm pretty chuffed how it turned out so I'm writing all about it here so I can look back and remember how delicious this loaf was and how crazy I was to follow this process with two pre-schoolers 'helping' me!
First step was the sourdough starter - took me 7 days to get it to a cultured stage where it would pass the 'float test.' I'll post another blog on how I made my starter another day.
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| Primed and Ready to Use Sourdough Starter |
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| Top View of the Bubbling Action |
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| It Floats! Yusssss! |
The starter is ready to use so let's use. The recipe and method I use is a mash of what I found here and the video I watched here with a dash of my skills.
Below is a video I put together showing what I do to make my bread:
Here's the ingredients for sourdough loaf:
Leaven:
1 tbsp starter
75g Rye Flour
75g Warm water
Cob Loaf:
50g water
1 tbsp salt
475g water
700g flour
I took 1tbsp of starter and added to it 75g of Rye flour and 75g warm water (~30 degrees celcius). Mix it thoroughly then leave overnight to "leavinate!" (I made that word up by the way, I have no idea if the process of the leaven doing it's thing has a name - let me know if you know).
In the morning, I add 475g of warm water to the leaven and stir to dissolve. Here I use a rubber spatula so I can squish out any stubborn lumps. Try to get it as incorporated as possible but if there a few lumps, don't worry it's ok.
Add 700g white high grade flour. You can substitute up to 50% of the flour with wholemeal and I've found it still makes pretty good bread. Mix the flour into the wet mixture until there is no more dry flour. It will be pretty wet when it comes together and it does look a bit lumpy and rough, again, don't worry it's meant to be like that.
Now cover and leave in a warm place. This is the autolyse stage, leave it for 30 minutes to 4 hours depending on how 'sour' or tasty you like your bread. I usually leave it for about an hour.
Dissolve 1 tablespoon of salt into 50g water. I use fine pink Himalayan salt but you can use whatever you have. Uncover the dough and add the brine to the mixture and mix until incorporated. It is easiest to use your hand to do this whereby you can pinch, grab and stretch the dough to mush the brine into it.
Now begins the folding stages. Get your hand under one edge of the dough, pull and stretch it up and over the dough ball pulling it across and over to the other side. Rotate the bowl by 90 degrees and repeat, do this another 2 times so each edge has been folded over. Cover and place in warm place for 30 minutes. Uncover and repeat the folding process. You want to do this folding technique for a total of 6 time so it will take about 2.5 hours - but it is worth it!
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| Dough after folding 6 times |
Uncover your dough and do your final shaping however you like to shape your bread, round it off, dust with flour and place upside down (seam side up) into your proving baskets. Cover and place in a warm place to prove for 3-4 hours.
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| Dough ball in proving basket |
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| Dough ball after proving |
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| Cob loaf after 20 minutes in oven with lid on |
Remove the lid and bake for another 10 minutes.
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| Cob loaf after 10 minutes in oven with lid off |
Once cooled slice and enjoy.
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| Delicious sourdough cob loaf |
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| Sour dough bread rolls |
Happy baking!
Mel Crafting the Crafty Epicurean.
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