Pasta Water Sourdough

It’s amazing where your mind will wander to sometimes. I’ve made sourdough bread using different types of liquid starch water mixtures, like roux, scalded flour, Tangzhong and other types of cooked starch mixtures.

Once you cook (gelatinize) the starch in the mixture and let it cool, you can add it to your dough and it will go a long way in helping the resulting bread to be soft and keep it’s moist crumb longer.

So there I was making up some pasta noodles for my kids. I look at the water, once it’s done boiling and see that it is murky with … gelatinized starch! So I decide to cool it and then add it to my dough mixture instead of plain water, to see what the outcome will be.

I remember that the pasta water has salt in in so I cut down on the salt in the formula. The resulting bread is very lovely. A soft luscious crumb and lightly crispy crust.

I use about 1 teaspoon (6 grams) of salt for 2 quarts (1900 grams) of water to boil up about 8 oz (226 grams) of pasta. If you want thicker pasta water, use 10 oz (283 grams) or a bit more. Some people like more salt in their pasta water, if so, adjust the salt in your formula accordingly.

Anyway, I love the experimenting and the resulting bread is delicious! So remember when you’re boiling up some pasta, or potatoes or other types of starchy foods, that you might be able to experiment with adding the leftover liquid to your bread dough.. and have fun with the outcome!

AuthorTeresa L Greenway
RatingDifficultyIntermediate

Yields1 Serving

Ingredients
 300 g 100% sourdough starterVigorous starter fed within 8-10 hours
 700 g Leftover pasta water Cooled to 95F/35C or less
 10 g oil
 1000 g Bread flour
 17 g Sea salt

Method
1

Boil up some pasta using 2 quarts?1900 grams of water and 8 oz/226 grams of pasta, use around 1 teaspoon of salt/6 grams. Boil as usual and then drain the pasta, saving the hot liquid. Set the liquid aside to cool. It should be 95F/35C before you use it in your formula.

2

Around 3-4 pm, mix up your dough using your sourdough starter, pasta water, oil, flour and salt.

3

Let the dough set undisturbed for two hours (covered). The dough is around 80F/26C at this time.

4

After two hours at room temperature (72F-75F/22-23C)Fold the dough and then cover it again and let it set undisturbed. After two more hours, fold the dough again. Let the dough set for one more hour.

5

Then divide the dough into two pieces and shape.

6

Put the dough into bannetons, cover with a plastic bag and refrigerate overnight for 10-12 hours. I have a cold room that's around 50F/10C which is perfect for allowing the dough rise nicely overnight.

7

The next morning, check the dough. If it's risen well then pre-heat your oven and stone for one hour at 480F/248C before taking the dough out. If the dough looks like it needs a bit more proofing, then take out the first loaf and set it in a warm place. Half an hour later take out the other loaf. Start pre-heating your oven to 480F/248C about an hour before your dough looks like it will be ready to bake.

8

Bake your first loaf when it's ready, by turning the dough out onto a peel, (you can brush the top of the dough with water(lightly) at this point if you want it more shiny) score the dough and place the dough onto the hot baking stone. Cover with a lid to help hold in the steam and bake under the lid for 16 minutes.

9

After the 16 minutes are done, take off the lid, turn the loaf around and bake until the loaf is done (20 - 25 more minutes). It should be nicely dark brown and give a hollow sound when you thump on the bottom of the loaf or interior temp is at least 205F/96C or more. Place on a cooling grate and let your oven pre-heat for about six more minutes before you bake the second loaf.

10

Cool completely before slicing.

Category

Ingredients

Ingredients
 300 g 100% sourdough starterVigorous starter fed within 8-10 hours
 700 g Leftover pasta water Cooled to 95F/35C or less
 10 g oil
 1000 g Bread flour
 17 g Sea salt

Directions

Method
1

Boil up some pasta using 2 quarts?1900 grams of water and 8 oz/226 grams of pasta, use around 1 teaspoon of salt/6 grams. Boil as usual and then drain the pasta, saving the hot liquid. Set the liquid aside to cool. It should be 95F/35C before you use it in your formula.

2

Around 3-4 pm, mix up your dough using your sourdough starter, pasta water, oil, flour and salt.

3

Let the dough set undisturbed for two hours (covered). The dough is around 80F/26C at this time.

4

After two hours at room temperature (72F-75F/22-23C)Fold the dough and then cover it again and let it set undisturbed. After two more hours, fold the dough again. Let the dough set for one more hour.

5

Then divide the dough into two pieces and shape.

6

Put the dough into bannetons, cover with a plastic bag and refrigerate overnight for 10-12 hours. I have a cold room that's around 50F/10C which is perfect for allowing the dough rise nicely overnight.

7

The next morning, check the dough. If it's risen well then pre-heat your oven and stone for one hour at 480F/248C before taking the dough out. If the dough looks like it needs a bit more proofing, then take out the first loaf and set it in a warm place. Half an hour later take out the other loaf. Start pre-heating your oven to 480F/248C about an hour before your dough looks like it will be ready to bake.

8

Bake your first loaf when it's ready, by turning the dough out onto a peel, (you can brush the top of the dough with water(lightly) at this point if you want it more shiny) score the dough and place the dough onto the hot baking stone. Cover with a lid to help hold in the steam and bake under the lid for 16 minutes.

9

After the 16 minutes are done, take off the lid, turn the loaf around and bake until the loaf is done (20 - 25 more minutes). It should be nicely dark brown and give a hollow sound when you thump on the bottom of the loaf or interior temp is at least 205F/96C or more. Place on a cooling grate and let your oven pre-heat for about six more minutes before you bake the second loaf.

10

Cool completely before slicing.

Pasta Water Sourdough

Teresa L Greenway

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