Saturday, March 12, 2016

Norwich Sourdough with Breadcrumb



I have a big bowl with homemade breadcrumb. It all started with delicious smelling and good looking baguettes from Chad Roberts Tartine, book no. 3.
I dried the bread in the sun and ground it in the food processor. 


Everything went as I hoped it would. But then I noticed no oven-spring. Were they over-proofed? It's hot, 34 degrees, in our house at the moment. At that time there was nothing I could do. At least they had a nice color ;-) After they cooled enough I cut one open and the dough was still raw!! Then it finally struck me, we were out of gas!


Luckily I knew I could re-use the old bread as bread crumb. One day I will bake Chad's  baguettes, because they smelled great. But today I use the bread crumbs in a no fail Norwich Sourdough by Susan's WildYeast





Ingredients:
410 g white flour 
100g bread crumbs 
300 g water at about 25 C
180 g ripe 100% hydration sourdough starter
10  g salt (a little less than normal, there is already salt in the bread crumbs)

Method:
In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute. 
Let the dough rest (autolyse) for 30 minutes.
Add the salt and continue mixing on low or medium speed for 3 or 4 minutes. This depends on your machine.
Transfer the dough to an lightly oiled container. Ferment at room temperature (22-25 C) for 2.5 hours, with stretch and folds at 50 and 100 minutes.
Turn the dough out onto a lightly floured counter. Divide it into two 400g pieces. Pre-shape the dough into light balls. 

Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes. 
Shape into batards and place seam-side-up in a floored banneton.
Slip the banneton into a large plastic bag or cover with plastic wrap and proof at room temperature for 2 – 2,5 hours. I proofed them for 1.5 hours at room temperature, then refrigerated for 2 – 16 hours. The next day I baked them directly out of the refrigerator.


Preheat the oven, with baking stone and steam apparatus, to 250C.
Turn the proofed loaves onto parchment. Slash each one with two overlapping cuts that are almost parallel to the long axis of the batard.


Once the loaves are in the oven, turn the heat down to 230 C. Bake for 12 minutes with steam, and another 15 – 18 minutes without steam.
Leave the oven door cracked open a bit for the last 5 minutes of this time. The crust should be a deep brown. 
Then turn off the oven and leave the loaves in for 5 minutes longer, with the door ajar, to help them dry. Larger loaves will need to be baked longer. 

Cool on a wire rack. 

I found this on Wild Yeast and send it to We love Yeast

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