Jeffrey Hamelman’s Vermont Sourdough
https://www.kingarthurflour.com/recipes/vermont-sourdough-recipe
Bakers Percentage
| Ingredients | Bakers Percent |
|---|---|
| 154 gm Levain Flour | 15% |
| 8 gm Flour in Starter | 1% |
| 740 gm Bread flour | 74% |
| 98 gm rye | 10% |
| All Flours | 100% |
| water | 69% |
| salt | 2% |
Liquid levain starter
154 gm all purpose flour
190 gm water
16 gm starter
14 – 16 hours ferment
Dough
740 gm bread flour
98 gm rye flour
491 gm water
20 gm salt
Autolyse
360 gm Levain
1329 gm Dough (no salt)
1 hour
Mix
1689 gm Dough & Levain
20 gm salt
medium gluten Development
Bulk Fermentation
1 hour 1st fold
2 hour 2nd fold
2.5 hour 3rd fold
Bench rest
Deflate the dough and divide it into 750 gm pieces.Shape each piece into a rough ball, cover, and let rest for about 20 minutes; this rest will make the loaves easier to shape.
Final Shape
Shape in to round/oblong and place into bannetons.
Cover the loaves and let them rise. Checked using poke test. Mine were ready in 3-3.5 hours … Jeffry book recomments 2-2.5 hours
Bake
Total Bake time 45 min
Preheat oven/combo-cookers to 500F
reduce to 475 prior to bake
10 min 475
20 min 450
remove loaf — place on rack
15 min 450
@45 min ck temp — 210F
208/color turn off gas/crack oven door
15 min crust cure
