Tuesday, March 29, 2022

BASIC SOURDOUGH LOAF

 Adapted from The Perfect Loaf

9:00 LEVAIN:
19g mature starter
19g whole wheat flour (or spelt)
19g bread flour (or rye)
38g water


13:00 AUTOLYSE:
386g bread flour
57g whole wheat flour
26g rye flour (or spelt)
326g water


14:00 MIX:
9g sea salt

levain
autolyse


14:10-18:10+ BULK FERMENTATION
rice flour
cloth lined bowl or brotform

Perform 4 sets of stretch and folds, or other folds, each separated by 30 minutes.  Shape, cover, and allow to ferment in a rice flour dusted, cloth lined bowl or brotform until the dough jiggles.  Place in the fridge to continue fermenting overnight.

 
The next morning:
large dutch oven
cornmeal
parchment paper
lame or razor blade
spray bottle
baking sheet

Arrange your oven racks so that they are on the two lowest settings.  Preheat the oven with the dutch oven inside, to 425°F for at least an hour.  
Remove the dough from the fridge, turn it out onto a parchment lined plate, and score it.
Remove the dutch oven from the oven - carefully! - and remove the lid.  Sprinkle a layer of cornmeal on the bottom, place the parchment with the dough on top, spray around the edge with water, and close the lid.  Replace in the oven and bake for 25 minutes.
Remove the dutch oven lid - carefully, avoiding hot steam! - and place a baking sheet on the lower rack.  Turn the oven down to 400°F, and bake for an additional 20 minutes, or until the bread is well browned.

Allow the bread to cool completely (this takes a number of hours!) before cutting into it, otherwise the steam will escape, causing the bread to dry out and become gummy. 

Slice and freeze, then toast and enjoy!

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