December 6, 2020 - 1:14am
Looking for some 26 hour country loaf recipe ideas!
Due to time and volume constraints, I am looking for a sourdough country loaf recipe that meets the following criteria:
- Everything, including the starter, can be mixed in a planetary mixer (a big stand mixer) at once (I'm guessing this means a short autolyse at best, but maybe even no autolyse?) in the morning at around 7 AM.
- The dough can be placed in the fridge no later than mid afternoon for retarding and then put in the oven the following morning at around 9 AM.
Thanks so much for any ideas!!! :)
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What definition of "country loaf" are you using?
What bread cookbooks do you have? I have some books, and might be able to point you to a formula.
Forkish has some short-bulk/long-proof formulas, but I forget if they are commercial yeast or sourdough.
TFL has plenty of recipes in the forums and blogs, as well as other websites such as theperfectloaf.com, allrecipes.com, and youtube.
For specific bread channels on youtube, see my links page here, https://www.thefreshloaf.com/node/62101/various-links
and scroll down.
Bon appétit.
You can certainly do an autolyse if you like. What I’ll often do is do an overnight levain build and then at the same time do a saltolyse, that is do the autolyse but with added salt. This idea isn’t radical, both Trevor Wilson and Chad Robertson do this if they wish to do an overnight autolyse. The addition of the salt will slow the amylase down so the dough doens’t get gummy. Then in the morning you do your mix and complete your bulk fermentation. Now to go further with the same day bake, you could then shape and do a final ambient proof in your proofer or at room temperature and then bake, so under 24 hours potentially depending on your starter and levain vigor.
Benny