Tangy Sourdough Bread

Problem:
Great† bread recipes are hard to find.

Hypothesis:
Following the below instructions will yield a great† bread.

Materials:

• 218g of sourdough starter (wet)
  
• 500g of white flour
• 125g of rye flour
• 13g of sucrose
• 5g of olive oil
• 7g of NaCl
• 0.000000286992471 Acre Feet of H₂O

Procedure:

1. Combine 125g of rye flour and 250g of white flour with all of the H₂O, olive oil and sourdough starter.
2. Cover the mixture and let sit at room temperature for 4 hours.
3. Place the still covered mixture in the refrigerator for 12 hours.
4. Remove mixture from refrigerator.
5. Allow the covered mixture 2 hours at room temperature to warm up.
6. Add the NaCl, Sucrose, and 250g of white flour to the mixture.
7. Kneed the mixture until it forms a smooth, elastic, and slightly tacky dough, and the glutenins and gliadins form gluten.
8. Cover the dough, and let it rise for 4 hours.
9. Using a bench knife cut the dough in half.
10. Shape the dough into desired form.
11. Allow dough to rise a second time for 3 hours
12. Optionally one may: spray the dough with water and score the dough with a razor blade or sharp knife.
13. Preheat oven to 425°F.
14. bake for 10 minutes then rotate the dough in the oven, Optionally spray dough with water at this point.
15. bake for another15 minutes undisturbed.
16. Knock on the bread with utensil, if the resulting sound is hollow the bread is done, if not give it another 4 minutes in the oven.
17. Remove bread from oven and allow to cool for 30 minutes before cutting into it.

Observation:

Taste your creation!

Conclusion:

Well what do you think? It's up to you. Please comment.

†The greatness of the bread will be measured by its acidity and levels of CO₂ found in the bread, the higher the levels of both, the greater the bread.

Recipe based on a similar one found at www.kingarthurflour.com

About this site

Welcome to Scientific Cooking and Baking!

The goal of this site is to share fantastic recipes in a new fantastic way. We have all seen fantastic culinary websites like Breadtopia and Kyle’s Kitchen, but my site is contributing to the scientifically minded in culinary community. Scientific Cooking and Baking will host a variety of recipes ranging from breads to lemon tarts, but the way I will write such recipes will be unique on the internet, wherever possible I will substitute ingredient names for a chemical formula or atomic symbol. I will also try to use measures of weight rather than of volume where possible to be more precise. I hope to be able to post at least one new recipe every two weeks though that schedule is not the least bit exact. See you all soon!