This is my everyday bread. A couple years ago after trying a new recipe every time I baked and having to diagnose when something went wrong, my wife told me that I should focus on doing one thing really well for awhile. This is what I did and feel like I know the bread really well. It makes the best toast and grilled cheese but is also good for eating out of hand.
Yield | |
---|---|
Prep time | |
Cooking time | 35 minutes |
Total time | 35 minutes |
Baker's percentagesFlour 1000 White 58Wheat 30Rye 12Salt 2Water 72Levain 30 (15% pre-fermented dough)(If doing 24 hour no-knead variety do 5% levain as suggested by this post http://www.thefreshloaf.com/node/5381/sourdough-rise-time-table [3] ) Stretch and Fold method
If you want to do this as a no knead/hands off bread it also works decently well to add all the ingredients together, do one stretch and fold after 30 minutes and then let it rest for 18 hours, then shape it the next day and bake as above.
This bread is inspired by a mix of Forkish, Hammelman, and of course DMSnyder's San Joaquin. I've learned a lot from The Fresh Loaf and grateful for this community.