High Hydration Sourdough

• adagok: 2 loaves
• aktív idő: 16 hours
• teljes idő: 16 hours

Hozzávalók

240g Active sourdough starter, 100% hydration

800g Bread flour

640g Water

16g Salt

Útmutatók

Set up the proofer: Set the proofer to 79°F (26°C) and put the water tray in the middle of the warming plate. Pour ¼ cup (60 ml) of water into the tray and place the rack on top of the tray.

Autolyse: Add warm water (85-95°F / 30-35 °C) to a mixing bowl, and then slowly add in flour. Using a dough whisk or your hand, mix the flour and water until all the flour is incorporated. Cover your dough and allow it to rest for 45 to 60 minutes in the Folding Proofer.

Mix your dough: Fold the starter and salt into the autolysed dough. We find using our hands works best for this step so you can feel if the salt has fully incorporated into your dough. Place the bowl back into the Folding Proofer for 45 minutes.

Bulk fermentation: Fermentation begins the minute you mix sourdough starter into your dough. Set a timer for 4 hours, this will act as a guide to help you determine when your bread is ready to be shaped. Remember to always look for signs of fermentation, and adjust the timing if your dough does not look properly proofed.

Slap and fold: After the 45 minute rest period, take your dough out of the Proofer and turn it out onto a clean, lightly floured surface. Using your fingertips, pick up the edge of the dough closest to you, lift the dough and slap it on to your work surface. Repeat this process until your dough appears smoother and feels less sticky to the touch. Place your dough in a clean, lightly oiled bowl, return it to the Proofer and allow it to rest for 30 minutes.

Coil fold: Once the dough has rested, perform a coil fold by lifting the center of the dough until it completely releases from your bowl. Fold both ends under, turn the bowl 90 degrees and repeat. Perform 3 to 5 sets of coil folds in 30 minute intervals until the dough feels strong. Return it to the Proofer. Throughout the folding process, the dough should get progressively less sticky. Once you have completed your last fold, the dough should feel only slightly tacky, shouldn’t get stuck to your fingers when you touch it, and eventually pass the windowpane test. Once the dough has built up enough strength allow it to rest undisturbed for the remainder of the bulk fermentation period.

Check your dough: Once the 4-hour timer has elapsed, check the dough for signs of fermentation. At this point, it should have a noticeable increase in volume, the edges of the dough should look rounder, there may be bubbles on the surface, and it should feel like it is full of air. If the dough does not show these signs add a bit more time to the bulk fermentation and keep checking until the dough appears ready to shape.

Preshape: Once the dough is done bulk fermentation, turn it out onto a lightly floured surface (if it is properly proofed, it should easily slide out of the bowl). Working very gently, flip your dough over so that the smooth side is on top. Now, divide the dough into two equal portions using your bench knife. Working with one piece of dough at a time, gently round the dough by tucking the edges underneath itself using your bench knife or your hands. Once your dough has formed a tight ball, cover it with plastic wrap or a damp tea towel. Repeat with the remaining portion of dough. Let the dough rest for 30 minutes.

Shaping: Prepare your proofing vessel. If using a banneton, dust it liberally with rice or bread flour. If using a bowl, line it with a tea towel and dust the towel liberally with rice or bread flour. Set aside while you shape your dough. Shape the dough into either a boule or batard and then place the dough seam side up into your prepared banneton or bowl. Pinch the bottom of the dough closed using your finger tips.

Cold proofing: Cover your dough in plastic wrap and place them inside your refrigerator. Let the dough rest overnight, this will slow fermentation while helping your dough develop a deeper flavor.

Preheat the oven: About 20 minutes before you are ready to bake, place the Bread Steel in the lower ⅓ of your oven and preheat to 475°F (246°C). The steel heats quickly, and when the oven is ready, the Bread Steel will be too. There is no need to preheat the Baking Shell.

Score the dough: When the oven is ready, remove one loaf from the refrigerator. Turn the loaf out onto a well-floured bread peel or a piece of parchment paper. Using a lame or a very sharp knife cut a ¼-inch deep score on one side of your dough, you will want to cut near the top.

Bake: Slide your loaf onto the hot steel and immediately cover it with the Baking Shell. Bake for 20 minutes with the shell on. Remove the shell, turn the oven down to 450°F (232°C), and continue baking for another 18 to 20 minutes. Remove from the oven and the loaf on a rack to cool. Repeat baking steps with the second loaf. Allow the loaves to cool for 2 hours before slicing.