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HappyBread
  • Water: 400 grams, 1 3/4 cups
  • Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
  • Instant Yeast: 1 tsp. (omit if making sourdough leavened version)
  • Rye Flour: 245 grams, 1 3/4 cups
  • Bread Flour: 245 grams, 1 3/4 cups
  • Molasses: 44 grams, 2 Tbs.
  • Fennel Seed: 8 grams, 1 Tbs.
  • Anise Seed: 2 grams, 1 tsp.
  • Caraway Seed: 3 grams, 1 tsp.
  • Salt: 12 grams, 1 3/4 tsp.

Mix in stand mixer 5 min, rest 5 min, mix 5 min, rest in bowl covered until increased in size 50-75%, form into boule, place into bowl on floured towel until doubled in size, into heated covered cast iron pot for 30 min at 450, then uncover at 400 until internal temp 200

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HappyBread

Just wanted to show off my successful new slashing style!

Sourdough boule - Starter 785 g, water 245 g, bread flour 545 g, sea salt 17 g - knead 5 min with dough hook, rest 5 min, knead 5 min with dough hook, shape, rest 20 min, reshape, rise in frig ~ 20 hours, slash, 30 min 450 degrees, 20 min 400 degrees... try not to cut into until done cooling on rack

HappyBread's picture
HappyBread

Finally bought an Emile Henry baguette baker... 1 year twice daily fed sourdough stater (785 g), 245 g H20, 545 g bread flour, 17 g salt... rise at room temp... and viola! 

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