Directions
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
- Mix Flour,Starter and water
- 12-14 hour Ferment
Bulk Ferment
- 30 min Autolyse Bread,Whole Wheat and Rye Flours.
- Add levain,oil,salt and malt powder to autolyse after 30 min
- Mix Dough … medium gluten development (6-8 minutes)
- 4 folds every 30 minutes first 2 hours
- 1 fold every hour after
- bulk ferment for 3-4 hours 80F
Bench Rest
- Divide dough into 2 pieces
- Shape into Boule
- Cover and rest for 30 min
- Shape into final Boule using stitch folds
- Flour battons
- Place boules into battons
Final Proof
- Proof at 80F for 3-4 hours
or let rise 30 min then place in frig over-night
Bake
- Preheat over 1 hours before 500F
- Turn dough out onto parchment paper with polenta sprinked on it
- slash top of loaves
- remove combo-cooker from oven
- slide boule into combo-cooker, cover and place back in oven
55 min total bake time
- 10 min 470F then reset to 450F
- 20 min then remove loaf and place on rack
- 15 min uncovered on rack
- 10 min door cracked opened
- remove and place on rack to cool remove and place on rack to cool
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