Hey eveyone,
Hope ya'll have been great. Been awhile since I posted. Miss everybody!! Did up a double batch of sourdough for this weekend. Gave the boule away to some friends. We kept the oval loaf. Starting to give away bread and get feedback. So far all is great and people seem to be enjoying my bread. Could this mean a micro bakery?? MMMMMM...I think so!!
This is my standard recipe that I use now.
I still love experimenting though!
Enjoy!
Recipe:
Organic White Bread Flour 1080g 72%
Organic Red Fife Flour 270g 20%
Water 900g 70%
Salt 30g 2%
Starter:
Organic Rye Flour 150g 10%
Water 150g 10%
1. Feed rye starter. Wait 12 hours until peaked.
2. Mix flours and water at 10 hour mark. Autolyse for 2 hours.
3. Mix salt into flour mixture by hand.
4. Mix starter into flour mixture by hand. Let rest for 30 minutes.
6. Scrape out onto work surface.
7. Stretch and fold 6 times with 20 minute interval rest periods.
8. Let rise at room temperature for 1 hour.
9. Put in glass bowl and refrigerate for about 20 hours.
10. Remove from refrigerator 1 hour before time.
11. Scrape out onto work surface.
12. Divide into 2 batches.
13. Light stretch and fold, then shape. Bench rest for 10 minutes.
14. Tension pull and shape 3-4 times with 10 minute interval rest periods.
15. Put into proofing baskets. Proof for 45 minutes at room temperature. Put in refrigerator for 30 minutes.
16. Pre-heat dutch ovens to 500 degrees, 1 hour before before baking.
17. Place dough into dutch ovens, score and bake for 20 minutes at 500, then remove lid and bake for additional 25 minutes at 425.
18. Let cool overnight.
19. ENJOY!!
This is the photo that my good friend took at her place. She said her family ate half of it on the spot!! NIce!!
