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Red Fife Sourdough Country Boule

Dave's picture
Dave

Red Fife Sourdough Country Boule

Hey everyone,

If you haven't baked with Red Fife flour, you should give it a shot. Really amazing grain to work with. Gives the bread great flavor and texture.

Sorry I didn't get a crumb shot. This was for a friends Christmas party last night. I didn't want to cut into it before the party. That would have been pretty cheezy!

How ever we did break bread at the party and the taste and crumb were pretty descent. Everybody said it was excellent bread, but usually after a few drinks people will say anything. HAHA!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: 70-2

540g BF

135g Stone Ground Whole Grain Red Fife

150g starter (100% poolish)

450g water

15g salt

Recipe:

Autolyse BF, Red Fife and water for 12 hours in refrigerator. Take out of fridge 4 hours ahead to warm up.

Add starter and salt to flour. Mix well in a bowl with hands until combined.

Rest for 20 min.

Scrape out of bowl and proceed with 4 stretch and folds with 20 minute bench rests in between. Covering with plastic wrap for each bench rest.

After last stretch and fold place back in bowl and bulk rise for 4 hours at room temperature.

Place in refrigerator to retard for 6 hours.

Take out of fridge and warm up for 3 hours.

Scrape out of bowl. Do 1 stretch and fold. Bench rest for 10 minutes.

Proceed with 3 tension pulls and 10 minute bench rests in between covering with plastic wrap.

Place in pre-heated dutch oven, score and bake for 20 minutes at 500F. Then reduce heat to 425F and bake for 25 minutes.

Cheers!

 

 

 

 

 

dabrownman's picture
dabrownman

especially with only 75g of water in the levain and 750 g of flour total:-)  Bet it was the hit of the party!  Well done and happy baking

Dave's picture
Dave

Thanks so much dabro! This was my first loaf using much less levain and doing a long fermentation. Back in April when I started my sourdough adventure I was using 500g of levain and 500g flour.

nmygarden's picture
nmygarden

Your friends weren't kidding, your loaf looks great, Dave, and I'm sure it tasted as great. I agree that Red Fife is very good to work with, brings loads of flavor and handles and behaves well.

Enjoy your compliments and Happy Holidays!

Cathy

Dave's picture
Dave

Thanks a lot Cathy! Hope you have a great holiday as well.

Cheers!

Bröterich's picture
Bröterich

I agree 'whole wheatedly' with using Red Fife flour.

Tom