Thursday Afternoon Bake
Hey guys. It's been a while since I've posted, having been last February! I decided I'd post this afternoon's bake. My normal sourdough consists of a 85-90% mostly white dough, but I decided to do it a bit differently today. I dropped it to 70% hydration and added a small percentage of malted rye for activity boost. All in all I'm happy with the turnout. Recipe (for 1 loaf) is below, and I will post a crumb shot this evening once it's done cooling.
- 497g Strong White Bread Flour
- 3g Malted Rye Flour
- 100g Ferment (65% Hydration Sourdough Starter)
- 350g Water
- 10g Sea Salt
Yesterday (Wednesday) morning, I mixed the leaven build, which consisted of 50g of my 50% Hydration Sourdough starter, 50g strong white bread flour, 50g freshly milled hard red wheat, and 65g water. It came out at roughly 65% hydration. About 3 hours later I mixed the flours and water listed above together to let "autolyse" to build gluten for 2 hours. I then added the ferment mixture and the salt plus around 1 tsp. water to dissolve the salt, and I mixed it together well. Now, in one of these I actually added some raisins and walnuts previously coated in a little cinnamon/sugar mixture to make a cinnamon raisin bread. The other was kept plain. After mixing, I stretch and folded the dough every 30 minutes for 2 hours, about 4 sets in total. It then sat for 3 hours, resulting in around 5 hours of bulk ferment anywhere from 70-100 degrees F. It was then ready for the fridge, so I dumped it out, pre-shaped it, let it rest 25 minutes, and finally shaped it. It went into the fridge at 38 degrees F for around 15-17 hours. This afternoon it got baked in a dutch oven at 500 degrees F for 20 minutes covered, then uncovered for 35 minutes at 450 degrees F. I'm very happy with the end result. I'll show a crumb shot once it's done cooling this evening. Have a good day everyone.