Flour, water, salt and sourdough starter... That's it.
500 grams of bread flour...
200 grams of sourdough starter... 100% hydration.
300 grams of water... At 85 derees.
11 grams of salt...
Works like a champ...
Yield | |
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Source | Shasta at NWSD gave this recipe to me.... |
Prep time | |
Cooking time | 30 minutes |
Total time | 30 minutes |
Put starter into mixing bowl...
Measure out the water...
Measure out the salt - put into a small bowl... Pour 20 grams of water into the salt. This helps it dissolve and makes it easier to fold in later.
Pour the remainder of the water into bowl with the starter... Stir gently to break it up.
Add the flour... Mix the flour, water and starter just to the shaggy consistency.
Autolyse for 1 hour...
Mix in the salt and remaining water but don't knead it...
Let it rest for an hour...
Stretch and fold every half hour... Usually 4 stretch and folds. You want to get lots of bubbles and some rise but it doesn't have to double in size.
Preshape...
Final shape...
Into the Banneton... Cover with a shower cap
Into the refridgerator for at least 12 hours, 24 hours will give you a better taste and more tang.
Final proofing... About 2 hours. Depends on room temp.
Preheat oven, pizza or baking stone and mixing bowl or roasting pan for 1 hour to 500 degrees. The mixing bowl or roasting pan will give you really good steam.
Do the poke test to make sure your boule is ready to bake... Google poke test if you are not familiar with that method.
Score your loaf...
Spray your loaf with water... a mister works fine. That will create steam under the bowl which will give you better oven spring and Ear's...
Put your loaf on the pizza stone or baking stone
Cover with mixing bowl or roasting pan and bake for 20 minutes...
Remove the mixing bowl or roasting pan...
Reduce the heat to 465 and bake for 5 minutes...
Open the oven and rotate the boule 90 degrees so you get even color on loaf...
Close the door and cook to color...another 5 to 8 minutes depending on how dark you want your loaf.
Try it, you might like it...