September 13, 2017 - 6:46am
A Sorta Porridge Sourdough
I've been having some really great results with the recipe, so I figure I would share it. I used 75% fresh milled flour and 25% Bread Flour
For 4 Loaves
Levain
- Starter 60g - 40%
- Rye Flour 75g - 50%
- AP Flour 75g - 50%
- Water 150g - 100%
Milled flour and sifted with a #40 mesh, about 90% extraction.
Percentages are of the total weight ie. 2000g
- Rye 300g - 15%
- White Wheat 400g - 20%
- Red Winter Wheat - 200g - 10%
- Red Spring Wheat - 600g - 30%
I ended up with about 1350g of High Extracted Flour and 150g of Bran and Germ.
Autolyse - 1 Hour
- Bread Flour 500g - 25%
- Water 1400g - 70%
Porridge - boil until becomes thick, it was thick enough to stick to spoon, but you could still pour it out of the saucepan - let cool or put in fridge
- Bran and Germ 150g
- Water 600g
Mixing on low speed for 5 mins, and let sit for 10 mins
- Levain 300g - 15%
Incorporate by hand then mix another 5 mins
- Salt 50g - 2.5%
- Porridge
Bulk 4 hours
Pre-shape
Final proof at 45F for 11 hours