Monday, February 7, 2011
Brown Country Semi Sourdough
Today I baked the bread I like to see and eat. This time it is not on someone else’s blog, but here in my kitchen. I had made this bread before; the original recipe leads to a fendu-shaped bread. This is not my thing, yet. I went for one big loaf, so I could use my proofing basket again. I like the white stripes on a brown bread. With a S-curve, made with my lame, it looks great.
Everything went well. I decided to use the big flowerpot for steaming, it has been a while since I've used it. I’m happy I did. The flowerpot works better than the hot stones in my oven. But, the big flowerpot is so heavy! But with this result, I will find a solution. It looks great and tasted great; soft on the inside and crunchy on the outside.
This is what I used for 2 loaves:
200 g high protein flour
296 g all purpose flour
7.5 g roasted malt
12.5 g rye flour
12.5 g whole wheat bran
339 g lukewarm water
138 g ripe 100% hydration sourdough starter
12 g salt
2.25 g instant yeast
This is what I did:
In the bowl of a stand mixer, mix the flours, water, yeast and starter on low speed until just combined, about one minute. Let the dough rest (autolyse) for 20 minutes.
Add the salt and continue mixing on low or medium speed until the dough reaches a medium level of gluten development. I didn’t use all the water, but still the dough was too wet. I had to add a bit of flour.
Transfer the dough to an oiled container. Ferment at room temperature for 1.5 hours, with folds at 30 and 60 minutes.
Turn the dough out onto a lightly floured counter. Pre shape into a light ball and let rest for 15 minutes.
Shape into a ball top side down in a floured banneton. Slip the banneton into a large plastic bag and proof at room temperature for 1 – 1.5 hours.
Meanwhile, preheat the oven, with baking stone, to 230 C. You will also need steam, so prepare for this now.
Turn the proofed loaves, split side up, onto a semolina-sprinkled peel or parchment.
I made a “S”-curve with my lame.
Bake for 10 minutes with steam, and another 20 minutes without steam. The crust should be a deep brown. For a very crisp crust, turn off the oven and leave the loaves in for another 5 minutes with the door ajar.
Cool on a wire rack. Wait until completely cool to cut and eat.
I found this at Wild Yeast
I will send this to Yeastspotting