Ok, here I am with my first post!
I am a new entry in TFL, but I have been reading your Blogs, Receipts and Q&A since about 1 year. I am italian, I live in the north of Italy and I love bread and baking.
My first blog entry is about my very basic Sourdough Loaf. I named it "Pane Fermento" and it is a "Pain au Levain" style loaf. It's a lean dough, with just good flour (white wheat and whole rye), water, salt and sourdough (translation of pasta acida but I usually say lievito madre). I prefer to retard the shaped loaf overnight. I really love this bread, the rye (and the cold proofing) contribute a particular flavour, it has a light "sweet" crumb and a great crust.
From now on remember my % are related to italian flour and ingredients; so pay attention to water %, it's about -5% the amount you need with "American AP/Bread flour".
|Whole Rye Flour
*I add a small amount of malted flour to get a better enzymatic activity, my flour is not malted from the miller.
15% Bread flour is prefermented at 80% hydratation (12h / 14h at about 21/22°C - with a 20% inoculation).
Medium soft, a little bit sticky at the beginning (hydratation rate with my flour 59%:61%)
- Mix all ingredients except salt (desired dough temperature 25/26°C).
- Autolyse 00:30, then add salt on top
- 10 stroke (stretch and fold)
- Repeat 3 more times at 00:10 intervals (10 stroke or until the dough starts to oppose resistance)
- Bulk fermentation 02:00 with 1 fold
- Divide and shape (I use a banetton)
- Proof 01:30 at 25°C
- Retard 12:00 at 4°C
- Bake on stone at 230°C 00:40, first 00:15 covered, last 00:10 with the door ajar.
Bread slice (1cm width)