|Crust is crisp and thin.|
|It may be gone by morning.|
- 30g Whole Wheat Starter
- 346g Water
- 300g Bread Flour
- 105g Semolina Flour
- 45g Whole Wheat Flour
- 9g Salt
- Mix water and starter and stir vigorously until starter is fully dissolved. Mix flour and salt to fully distribute salt. Put flour and salt together and use a dough scraper to work the flour into the water. Continue working around the bowl scraping dough from the side toward the center and pushing it down in the center, until you have a shaggy mass.
- Wait 5 minutes.
- Do a few stretch-and-folds.
- Place dough in covered bowl to rise at 75F for 4 hours.
- Place the dough in the refrigerator overnight. For about 16-30* hours.
- Take the dough out and let it sit for 2-3 hours or until it starts to warm to room temperature and bubble.
- Turn the dough out onto a floured surface and pre-shape.
- Let the dough bench rest for 30 minutes.
- Shape the dough and put it into a linen-lined bowl dusted with rice and wheat flour.
- Let it have a final rise for two hours.
- Turn it onto a peel, slash, and bake as follows.
- After a 30 minute preheat at 500 degrees F, bake the bread under steam at 450 degrees F for 30-35 minutes and then bake for 20 minutes or until 100 degrees C (212 degrees F) on the inside and chestnut brown and crispy on the outside.
- Wait for at least 1 hour before cutting.
* - (Note 10/7/11) I tired this bread again and I did not let it bulk rise for long enough so the crumb was really lackluster and unfortunate.
I also made some bread the other day. I tried to make Frankie Olive's City Bread, but I made every possible mistake so it came out misshapen. It still tasted fantastic. I will try again.
|Crust: A little thin, but good.|
|Irregular holes, but a little dense in spots. Still good.|
Now I need to go study Sallust and Latin meter (not at the same time, obviously).