White Sourdough with Soaker
This is a 50/50 blend of All Purpose and Bread flours that is at 78% hydration. I recently have been soaking the majority of the flour to improve taste.
|Sourdough White with Soaker|
|for 2 loaves 1 lb ea|
|In gms||starter||soaker||dough||total||bakers %||oz|
|all purpose flour||80.0||170.0||0.0||250.0||50%||8.8|
|totals in g||160.0||663.6||76.4||900.0||180%||31.8|
|totals in oz||5.7||23.4||2.7||31.8|
Refresh a 100% sourdough and use 160 g for the recipe
Mix soaker ingredients and let sit up to 24 hours at room temp. If letting sit for 1 to 4 hours only, I leave the salt out.
When ready to bake, spread the soaker out and spread the starter over it. Cut into 12 pieces and add to bowl.
Add remainder of ingredients, mix well and knead for a few minutes, ending in a stretch and fold.
Place in an oiled container, cover and let rise for 2-3 hours until 150% of initial volume. Stretch and fold every 30 minutes three times and then let finish rising.
Shape gently into 2 loaves and let rise in bannetons or in a couche until 150% of original volume, and preheat oven to 500 F.
Turn out onto parchment, slash and place in oven on a stone with steam.
Dropping to 450 F, bake for 10 minutes, then removing the steam and rotating the loaves. Bake for 10 to 15 more minutes until 205F internally. Cool on rack before slicing.