Here is a basic sourdough bread made using the 100% hydration starter . If you are interested in making your own here is the starter recipe . This is a simple recipe involving only 4 ingredients – flour , water , salt and the yeast (starter) . This recipe adapts well to additions an can be made into a loaf , rolls , boule or any shape you wish . My favorite way is to bake it in a covered pot / dutch oven . Absolutely delicious and unbelievably simple ..
In a large mixing bowl (or in the stand mixer bowl) add the sourdough starter , flour , salt and water . Mix gently till all the flour is mixed in, knead for 1 minute if necessary . Cover and let rest for at 10 to 20 minutes .
Uncover and knead the dough for about 10 minutes . Add more flour only if the dough feels too sticky . As you kneed the dough becomes more soft and pliable . Remember when it comes to bread dough a little wet is preferable to dry . Perform a windowpane test to determine if the dough has been kneaded enough . Form the dough into a ball and transfer to a lightly oiled a bowl cover and set aside .
A quick word on the windowpane test . This is used to determine if the dough is kneaded enough and can be used with with 100% flour of predominantly flour dough . Take a small golf ball / lemon sized dough . Hold it between the thumbs and fingers of both hands and stretch gently and evenly in all four sides . The dough should stretch without tearing . Hold this film of dough against a light source and it should filter light through . If it tears the dough needs more kneading to form sufficient gluten network . Keep in mind though , over kneading will destroy the fragile gluten strands .
Doughs made with wild yeast starters like Sourdough starter take longer to rise . Of course you can keep it in a warm place to speed up rising , but it will still take longer than the commercial yeast counterpart . This dough will take anywhere from 2 to 4 hours to double when left at room temperature . Alternately it can be kept in the fridge for 12 to 24 hours to rise . The longer rise will yield a more flavorful bread.
If the dough is in the fridge , take it out and let it come to room temperature (about 30 minutes or so ). Punch down and knead lightly for a minute . Form the dough into the shape you like . The amount of dough will be good for a 9X5 loaf pan with a bit leftover for a bun or so . I like to make these into free form rolls or boules . Here I have used a 7 inch round casserole dish to make a round loaf .
Let rise for around 1 hour till the dough is almost doubled .
When almost ready to bake , preheat the oven to 400ºF (200º C). Just before transferring the dough into the oven score the top to help with even rising . Place in the middle rack and bake for 10 minutes . Reduce the temperature to 350º F (170º C ) and bake for another 30 to 35 minutes or till done .
If you are making rolls or smaller loaves the baking times will be shorter . Check the loaves earlier and adjust times accordingly .
This is the boule out of the oven . It has risen well , and a nice golden brown crust . Let the bread cool in the pan for 5 minutes , transfer to a wire rack and cool completely before slicing .
The flavors will vary slightly depending on how mature the starter is. Regardless there will be marked difference in aromas and texture compared to commercial yeast bread .
In the recipe the measurements in volumes are approximate . Add more/less flour/water as necessary when kneading .
If bread flour is not available , AP flour or any other wheat flour with good protein content will work well in this recipe .
Clean , core and chop the red pepper into 1" pieces . Coarsely blend the peppers . Mix pectin with 1/4 C sugar and set aside.
Mix 2 c sugar pepper , chili flakes , salt and vinegar in a large pot . Bring the mix to a rolling boil . Keep the pepper mix boiling for 5 minutes.
Reduce heat and add pectin mixture while constantly stirring the mix . Bring back to rolling boil and boil for 2 minutes . Keep stirring to prevent the mixture from adhering to the bottom , The mix should thicken a bit .
Turn off heat and pour into waiting jars . Cover and process the jars . If not processing set aside to cool and refrigerate once cooled . Once opened store in the fridge.