Monday, September 19, 2011

A New Sourdough

I mentioned in my blogpost yesterday how much I loved this bread. It's really fantastically sweet-- which may be a combination of the flour mixture and that I managed to use the starter right at the peak of it's feeding when it smells slightly sweet. I am including the recipe here so anyone can try it. It is a modified version of Peter Reinhart's San Francisco Sourdough Bread from Artisan Breads Every Day. This bread spends an incredible amount of time rising, but it does not require a significant amount of interference.
Ear-- finally able to use the lame properly
 This bread is 76% hydration. However, I used a lot of all-purpose instead of bread flour this last time so I might up the hydration to 77% to compensate. I also need to incorporate a bit more air when I am kneading as my last two breads have not had quite the open crumb that I desire.
Not perfect crumb, but still quite good

  •  56.5g 100% hydration starter
  • 227g Whole Wheat Flour
  • 150g Water, room temperature
  •  All of the starter
  • 445g Water (warm)
  • 567g Unbleached Bread Flour (I used a combination of bread flour and-- when I ran out of that-- a high-protein all-purpose flour-- King Arthur's)
  • 18g Salt
Starter (Day 1)
  • Mix the ingredients for the starter together about 8 hours befor you plan to use it.
  • Make sure you mix it with a for or something that will help incorporate a little air.
  • Cover the bowl or jar and leave it to mature overnight at room temperature. Otherwise, the starter can rest in the refrigerator for up to three days.
Final Dough (Day 2)
  • The starter, by now, should be all bubbly and smell slightly sweet.
  • Dissolve the starter in the water.
  • Then add the unbleached flour and the salt and mix into tacky ball. Let the dough rest for five minutes.
  • The knead the dough by hand for 3 minutes. Try to incorporate air.
  • Then do the first Peter Reinhart stretch-and-fold. Do four total with 10 minutes in between each.
  • Depending on how warm your kitchen is, let the dough rest out (covered) for 1.5-2 hours before placing in the refrigerator. It was about 75 degrees in my kitchen and I let the dough sit out for 2 hours. Place it in the refrigerator overnight.
Shaping and Baking (Day 3)
  •  Take the bread out of the refrigerator 5-6 hours before baking. Let it rest on at room temperature for 2-3 hours, depending upon the room temperature. The bread was still very cold at 2 hours, so I waited the extra hour.
  • Then turn the dough onto a lightly floured surface and divide it. It can make two 1.5lb loaves or three 1lb loaves. Preshape.
  • Let the dough rest for 20-30 minutes, and then do the final shaping. Cover the loaves and let them rise for 2-3 hours. My loaves needed three hours. The first loaf we baked after two hours and I think that it could have used a little extra rising time, while the second one we baked at three hours and it turned out better.
  • 20 minutes before baking, heat up the your oven with your stone-and-broth-pot or dutch oven to 500 degrees F.
  • Turn your dough onto a floured peel and score it right before you put it into the oven. Turn the oven down to 450 degrees F (425 convection). 
  • Let the dough bake under steam for 30-35 minutes, making sure that the edges of your scoring marks have turned golden.
  • Then bake it for 20-25 minutes without steam, ensuring that it has an internal temperature of 212 degrees. It should be fairly light in weight and dark brown in color.
  • Wait at least 30 minutes before slicing.

No comments:

Post a Comment