| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread baker, Breads, Hand made, Sourdough |
30 |
servings |
INGREDIENTS
| 14 |
oz |
Bread Flour; (3 C) |
| 8 |
oz |
Water; (1 C) |
| 12 1/2 |
oz |
Firm Starter |
| 1/2 |
oz |
Diastatic Malt; (1 Tsp) |
| 3/8 |
oz |
Salt; (0.4 Oz, 2 1/4 Tsp) |
INSTRUCTIONS
Yields 35 oz loaf.
Day 1:
Make the firm starter.
Day 2:
1) Remove firm starter from refrigerator and allow to warm one to two
hours.
2) Mix water, flour and malt on low speed and adjust water to get a shaggy
dough. This fully hydrates the flour. Allow mixture to rest 15 minutes.
3) Add starter and mix with bowl lowered some to get better mixing. Then
mix at high speed (4.5 on Kitchen Aid mixer) while slowly adding salt.
Trickle in water from fingers if necessary. Mix about four minutes.
Salt is table grind. The equivalent volume of kosher salt is twice the
table grind volume. The weights of the two are the same.
4) Bulk ferment approximately 3 hours, reforming after about 1.5 hours.
5) Scale: cut to size and form into round loaf.
6) Bench: lightly spray with oil and cover with plastic wrap, allow to
stand 30 minutes.
7) Shape: sprinkle flour on couch (linen cloth or towel - embed flour into
nap of cloth if it is not smooth). Form loaf on couch and sprinkle with
flour. Cover with couch and plastic.
8) Proof: allow to rise 1.5 times.
9) Refrigerate overnight.
Day 3:
1) Remove from refrigerator and continue to proof until ready.
2) Score and bake in a 450 F oven with steam. Start baking at 475 F for 15
minutes. Steam with two big spoons of boiling water. Lower temperature to
400 F and continue baking for a total oven time of 40 minutes.
Recipe by: Kurtis Baguley
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Apr 20,
1999, converted by MM_Buster v2.0l.
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