It was my daughter's baby shower on the weekend, and I made good old spinach dip. Of course, you need to put it in a sourdough bread bowl, right? So I added one 123 sourdough boule to the weekend bake. It turned out to be so good, I'm making smaller bread bowls (or boules, if they don't want them for holding soup!) for the subscription list customers for Wednesday. Nice creamy open gelatinized crumb, but I didn't get a crumb shot because I hollowed it out at the shower and it was devoured!
Sometimes it's nice to get back to basics. :)
- 150 grams of 100% hydration active starter
- 300 grams of water
- 400 grams of bread flour (Roger's Silver Star)
- 50 grams of sprouted whole spelt flour (Anita's Organic)
- 9 grams of salt
30 minute autolyze; 5 hour bulk ferment with 3 or 4 stretch & folds; overnight retard in the fridge; shape & proof for a couple of hours; bake in a DO.