Extra Sour Sourdough

0 0
Extra Sour Sourdough

Share it on your social network:

Or you can just copy and share this url

Directions

Share

Extra Sour Sourdough

Ingredients

Levain

100 gm starter
100 gm Whole Wheat
100 gm All Purpose
200 gm Water

Dough 75% Hydration

Ingredients Bakers Percent
720 gm Bread Flour 72%
54 gm Whole Wheat Flour 5.4%
47 gm Rye Flour 4.7%
400 gm ripe/mature Levain 40% (1/2 flour)
550 gm water 55.0%
13 gm oil 1.3%
18 gm salt 1.8%
5 gm diastatic malt powdera 0.5%

Instructions

Levain

  1. Mix Flour,Starter and water
  2. 12-14 hour Ferment

Bulk Ferment

  1. 30 min Autolyse Bread,Whole Wheat and Rye Flours.
  2. Add levain,oil,salt and malt powder to autolyse after 30 min
  3. Mix Dough … medium gluten development (6-8 minutes)
  4. 4 folds every 30 minutes first 2 hours
  5. 1 fold every hour after
  6. bulk ferment for 3-4 hours 80F

Bench Rest

  1. Divide dough into 2 pieces
  2. Shape into Boule
  3. Cover and rest for 30 min
  4. Shape into final Boule using stitch folds
  5. Flour battons
  6. Place boules into battons

Final Proof

  1. Proof at 80F for 3-4 hours
    or let rise 30 min then place in frig over-night

Bake

  1. Preheat over 1 hours before 500F
  2. Turn dough out onto parchment paper with polenta sprinked on it
  3. slash top of loaves
  4. remove combo-cooker from oven
  5. slide boule into combo-cooker, cover and place back in oven

55 min total bake time

  1. 10 min 470F then reset to 450F
  2. 20 min then remove loaf and place on rack
  3. 15 min uncovered on rack
  4. 10 min door cracked opened
  5. remove and place on rack to cool remove and place on rack to cool

 

(Visited 138 times, 2 visits today)

Marlene

next
Pita bread
next
Pita bread

Add Your Comment