May 11, 2009 - 9:45pm
63% Hydration Sourdough
A pretty loaf; more fluffy crumb and less sour than my Ultimate loaf, well-risen, excellent thinner crispy crust. I suspect retarding overnight would increase the sour somewhat.
60 grams 100% starter
180g water
300g high-gluten flour
6g salt
Mix starter and water, add flour and salt. Mix until rough. Cover and rest 10 minutes. Fold from bottom to top around tub. Cover and ferment until doubled (~7 hours@lower 70'sF). Stretch and fold. Let relax. Shape and put in linen-lined colander until floured finger leaves an indentation (~2.5 hours). Place in 530F oven, covered, for 10 minutes. Reduce heat to 430F. Remove cover at 20 minutes. Continue baking for 12-15 minutes. Turn off oven and leave for 10 minutes. Cool on rack.