 |
|
|
Everyday Loaves - Whole Wheat Artisan Using 100% hydration starter (1:1:1) and following the original recipe closely. (Artisan Sourdough made Simple) ~120 oz
Mix: 7 oz starter 52 oz water 36 oz white bread flour (add more flour if using all-purpose white) 30 oz whole wheat bread flour 2 T salt Be sure to mix starter and let it rise, usually overnight, just before mixing in the morning. Starter should be very very bubbly.
~60 oz Mix: 3.5 oz starter 26 oz water 18 oz white bread flour 15 oz whole wheat bread flour 1 T salt Mix and rest until it begins to clean the bowl and form a shaggy ball. Rest 30-60 min, can knead lightly in this timeframe. Knead just until it forms a smooth ball and begins to tighten and thoroughly cleans the bowl. Can stretch and fold instead of using the mixer until it makes a fairly strong ball. Bulk rise: 8-10 hours at 70* 4 hours at 'proof' in oven Form into loaves for french bread pans or rounds to bake on the stone: Two 30 oz each Three 20 oz each Make a ball, rest 5-10 min, tighten the loaf. Rise 30-60 minutes just until puffy. If making rounds, flour the ball, flour pasta bowl and cover with damp towel. Bake at convection roast 425* 30-45 minutes. Bake to 200* internal temperature.
|
|
|
Cookbook Home | About | Search |
|