25% Semolina Sourdough - 12/7/09
Starter Build 1
50g - stiff starter (active)
50g - semolina (Bob's Red Mill)
50g - bread flour (KA Organic)
100g - water
Starter Build 2
250g - all of starter build 1
100g - semolina
100g - AP flour (Whole Foods or Hecker's)
100g - water
Final Dough - 2296g total dough weight @ about 72% hydration
550g - all of starter build 2
500g - AP flour
250g - bread flour
250g - semolina
720g - water
26g - Kosher salt
Instructions
Starter Build 1
-Mix ingredients for Starter Build 1, cover and let ferment for 8-12 hours or until doubled, bubbly and sinking in slightly at center.
Starter Build 2
-Mix ingredients for Starter Build 2, cover and let ferment for 8-12 hours or until doubled, bubbly and sinking in slightly at center.
Final Dough
-Mix all ingredients in large metal mixing bowl with a wooden spoon, cover and let rest (autolyse) for 20-30 minutes.
-After rest, knead dough in bowl using wet hand using the French fold method for about 5 minutes working out any lumps. Cover and let rest for 20-30 minutes.
-After rest, turn dough using stretch and fold method in bowl with wet hands. Do not add any flour. Let rest for 15 minutes.
-Repeat stretch and folds 4 times at 15 minute intervals.
-After last turn, place dough into lightly oiled container, cover and refrigerate for 15 minutes.
-Turn dough one last time after 15 minutes, and return to refrigerator for 21 to 24 hours.
Bake Day
-Remove dough from refrigerator, divide into 4 pieces (574g), shape into boule and transfer to bowl lined with a lightly floured tea towel/linen, or floured bannetton. Place proofing bowls in large plastic bag to prevent dough from drying out. Proof for about 2 hours or until dough passes the poke test...
-45 minutes before loaves are finished proofing, place baking stone in oven on 2nd shelf up from bottom and preheat to 550F.
-When loaves are proofed and oven has reached 550F, place loaves on to peel, slash, and place directly onto stone, steam, turn oven temp down to 450F, and bake for 50 minutes, rotating loaves halfway through bake. Loaves are done when internal temp is between 205F to 210F.
-Cool completely before cutting and eating.
Notes
-These turned out really good!!! 4 loaves are a very tight fit on a 14" x 16" baking stone, but it will work...
