Vermont Sourdough (Bread, Hamelman)
I've been taking it easy with the baking lately due to the excessive heat in center city Philadelphia, which has been hovering around 100 for the past few days now. I always feel guilty running the air conditioners and the oven at full tilt simultaneously, half expecting Al Gore to knock on my door and give me a lecture. Regardless, I had the itch to bake, and so I went back to one of my favorite recipes, the Vermont sourdough from 'Bread'.
- Bread flour: 4.8oz
- Water: 6oz
- Mature culture (firm): 1oz
- Bread flour: 1lb, 8oz
- Whole-rye flour: 3.2oz
- Water: 14.8oz
- Salt: 0.6oz
- levain: all of above
The levain should be made 12-16 hours prior to the final dough, however with the high temperatures of the day I only gave mine 10 hours.
Mix all of the ingredients for the final dough, less the salt and allow to autolyse for 20 min. Add the salt and mix for 2min.
Bulk ferment for 2.5hr with 2 stretch and folds.
I used all of the dough to make a single boule. Proofed for 1.5hrs... again this was shortened from the actual recipe due to excessive heat in my apartment.
Bake @ 460 for 40 min (first 10 covered).