I confess to take some sourdough starter on holiday with me. What can I say, I love bread. And I eat a lot of it. So when I go on holiday I do take a little bit of starter so I can keep making bread. Also, I find it quite fun and would probably be very bored if I did not have the chance to make some bread if I felt like it.
That being said, I always take the opportunity of being in new places to go out and visit local artisan bakeries, see what kind of products they offer (and try them 🙂
Anyway, as on holiday I do not want to be spending too much time around the dough, and as quite often the kitchens have quite limited implements, I usually broadly follow a recipe for a wet dough that needs hardly any work. You can find the formula and technique below. Because I know I am looking for a sloppy dough I am happy to make this without a scale and, till now, it has not failed me.
2 tbsp starter from the fridge
390g water (78%)
450g white flour
50g rye flour (dark or light)
10g salt (2%)
Mix everything in a bowl, cover and leave for 10 to 30 mins. Come back and do the stretch and fold kneading in the bowl (this video shows it well)
Before starting the stretch and fold wet your hand so you don’t get all stuck in the dough 😀
Then rest the dough for another 10-30mins and repeat. Do a total of 3-4 stretch and fold.
Cover and leave somewhere away from drafts for 8-12h (inside a cupboard or the oven, whilst off, is a good place). After this time it should be bubbly.
If you are not ready to bake after 8-12h put the dough in the fridge and you until you are – 12-24h, I would suggest as a maximum delay. You can try longer if needed but the dough will be getting more and more sour and the gluten can start to break if you leave for too long.
When ready to bake, preheat the oven to 230 degrees (you can put a metal tray in the bottom of the oven to create steam, if you want).
Give the dough a good dusting of flour before gently taking it out of the
bowl. You want to degasse it as little as possible. Turn it over the kitchen counter.
Dust the top of the dough with more flour and with a sharp scrapper cut it
into rolls or long, ciabatta shapes. Gently put cut dough onto your tray pop it in the oven. Bake for 15-20 minutes (with steam for the 1st 10 minutes, if using).
Tap for hollow sound or use a probe thermometer which will read 98
degrees C when the bread is done and let cool on a wire rack.