SUURDEEG PLANTJIE EN SUURDEEG BROOD
Ek het verlede vrydag my plantjie begin en dit was gister gereed vir brood bak. Dit smaak heerlik. Ek wonder of dit R10,00 gekos het
Resep vir suurdeeg plantjie:
Die plantjie maak mens soos volg: Neem ‘n ¼ koppie Eurika wit broodmeel en ‘n ¼ koppie gebottelde water.
Eerste twee dae roer net die mengsel elke aand. Daarna gooi mens elke aand ‘n ¼ koppie water (roer) en voeg dan die ¼ koppie meel by, roer goed.
Die broodmeel elke ander dag afgewissel tussen wit en bruin.
Begin toets die plantjie na 6 dae. Skep ‘n stukkie in water. Sodra dit dryf, is die plantjie reg. Gebruik ‘n glasbak, met ‘n bord bo-oor. Laat staan in kombuis op werkvlak.
- Suurdeeg brood: Henry’s sourdough
- 300 g sourdough starter
- 400 g strong organic white flour
- 100 g organic spelt or wholemeal flour
- 12 g sea salt
- 340 g warm water
- 50 g toasted sesame seeds (40 g in dough, 10 g for topping)
Feed your sourdough starter 12 hours before baking with 75 g flour and 75 g water. Leave out of the fridge.
Weigh the water and flour into a bowl and mix till all ingredients are incorporated.
Feed your starter for next time with 75 g flour and 75 g water.
Leave the dough for 1 hr somewhere warm (this is the autolyse stage).
Using a wet hand, fold in the salt and sesame seeds.
Fold the dough every 30 mins for 3 – 4 hours.
Turn out onto a floured surface and mould the dough. Put into a well floured and extra sesame coated basket.
Put in the fridge over night to rest.
Remove from the fridge and allow to come to room temperature and start to prove – around 2 hours.
Pre-heat oven and cast iron pot to 250°C.
Carefully tip the dough into the pot and slash. Put the lid on and bake for 30 minutes.
Remove the lid and bake for a further 15 minutes until well browned.
Remove and cool for 20 minutes before slicing.
Recipe posted by Annelie Schoeman Nel
Photo: Annelie Schoeman Nel
The instructions are simple but not clear. I don’t know if i have to feed the starter twice or i have to feed the second feed to the leftover starter for future use.
Graham, you only feed the starter when you want to use it once, then you keep a starter in the fridge until you want to bake again, then you feed it once, to use it. Keep a starter everytime.
Hope that make sense.