This is such a good bread book, I cannot recommend it enough!
Please check it out: The Perfect Loaf by Maurizio Leo. Here is the recipe I followed for the two loaves above:
Ingredients:
852g White flour (~11.5% protein)
94g Whole wheat flour
711g Water 1 (levain and autolyse)
95g Water 2 (mix)
17g Fine sea salt
30g Ripe sourdough starter, 100% hydration
Instructions:
1. Levain
Duration: 5 hours at warm room temperature: 74-76 degrees Fahrenheit
Mix the levain: Warm or cool the water to about 78 degrees in a medium jar, mix the levain ingredients until well incorporated (this liquid levain will feel quite loose) and loosely cover. Store in a warm place for about 5 hours.
2. Autolyse
Duration: 1h 30m at warm room temperature: 74-76 degrees
Desired dough temperature (DDT): 78 degrees
Mix the autolyse: About 1 hour 30 minutes before the levain is ready, warm or cool the autolyse water so the temperature of the mixed dough meets the DDT for this recipe. Place the flour and water in a large bowl and use wet hands to mix until no dry bits remain. Use a bowl scraper to scrape down the sides of the bowl to keep all the dough in one area at the bottom. Cover the bowl and place it near your levain for 1h 30m.
3. Mix
DDT: 78 degrees
Check the levain: it should show signs of readiness but not be overly ripe: moderate bubbles on the surface and a mild sour aroma. If the levain is not showing these signs, let it ferment 15 minutes more and check again.
Adjust the water temperature: Take the temperature of the dough and compare it to the DDT for this recipe: if it's higher, use cold water for the remaining water and for lower use warm.
Mix the dough: to the auto lyse, add a splash of the water, the salt and ripe levain. Using wet hands, mix the ingredients until well incorporated.
Strengthen the dough: Either slap and fold the dough on the counter or fold the dough repeatedly in the bowl, for 5 minutes. The dough should be smoother with a little elasticity but still shaggy.
Measure DDT: Take the temperature and cover the dough.
4. Bulk Fermentation
Duration: ~4h at 74-76 degrees
Folds: 6 sets of stretches and folds, the first 3 at 15-minute intervals and the remaining 3 at 30-minute intervals
Let the dough rest: after the last set let the dough rest for the remainder of the bulk fermentation time, about 1h 45m.
5. Divide and preshape
Divide and preshape the dough: scrape the dough onto a clean work surface and use a bench knife to divide it in half. Shape each half into a tight round and let rest for 35 minutes, uncovered.
6. Shape and proof
Line 2 proofing baskets with flour and shape each round as a boule, gently transferring to a proofing basket seam-side up. Seal each basket in an airtight plastic bag and proof overnight in the fridge.
7. Bake
Duration: 50 to 55 minutes at 450 degrees Fahrenheit - preheat with Dutch oven inside for 30 minutes
Flip the dough onto parchment paper inside your preheated Dutch oven and score the top gently. Bake for 20 minutes covered, then remove and bake uncovered for 30-35 minutes.
Let cool for 1 to 2 hours before enjoying.
Comments
Post a Comment