I used Hamelman's formula for this classic Vermont Sourdough. Used Heartland Orgranic flours that I found at Whole Foods. Dough was hand-kneaded and retarded overnight. Baked on 2 inch firebrick and covered with aluminum roasting pans ($1 at Dollor store) for first 20 mins of baking. Sorry there is no crumb shot, but trust me that it was as soft as a pillow! I attribute my success to the gentle kneading, organic flour, and aluminum covers. Enjoy!
I adapted this recipe from Hamelman's Bread, page 113. I followed his timings closley, and just changed the size of the recipe to what I feel works best with my mixer (Cuisinart 5 quart). I also changed the overall hydration from 68% to 65%. Loaves came out with a thin & crispy crust and light & nutty crumb - would certainly make great baguette dough.
By adding some yeast to speed up my winter sourdough baking I received teriffic results. I used my Cuisinart 5 quart mixer for kneading and 8 inch proofing baskets.
White Levain Multigrain
270 grams H2O
¼ teaspoon (heaping) yeast
170 grams starter (100%)
460 grams flour
10 grams salt
1 cup mixed seeds/grains (add ¼ cup boiling water during autolyse)
1. Autolyse 20 minutes
2. Mix 6 mins medium speed, 4 mins med-high, then at seeds for 2 mins
3. Bulk ferment 2 hours at about 78-80 degrees (warm oven) w/ fold at 1 hour
4. Divide - preshape – rest 15 mins
5. Shape
6. Proof 2-2.5 hours
7. Bake at 475-500 for 30 mins w/ steam at 3 & 6 mins
