House Loaf - Sourdough Bread (76% hydration)

• portioner: 2 loafs
• total tid: 25 hrs

Ingredienser

Levain (190 grams)

38 grams whole wheat flour

38 grams bread flour

76 grams water

38 grams ripe sourdough starter

Main dough

190 grams levain

773 grams bread flour

114 grams whole wheat flour

51 grams whole grain rye flour

785 grams water

18 grams fine sea salt

Instruktioner

with sample baking schedule (roughly 25+ hrs start to finish)

Levain (8:00 a.m.)

In a small container, mix the levain ingredients and keep at 74-76°F (23-24°C) for 5 to 6 hours.

Autolyse (12:00 p.m)

In a medium mixing bowl, mix the flour and 735 grams of water (reserve 50 grams until the next step). Cover and let rest for 1 hour. Measured dough temp.

Mix (1:00 p.m.)

To the mixing bowl holding your dough, add the salt, ripe levain (from step 1), and reserved 50 grams water. Mix by hand or with a dough whisk until incorporated. Transfer your dough to a bulk fermentation container and cover. Measured dough temp.

Bulk Fermentation (1:10 p.m. to 5:10 p.m.)

Give the dough 3 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation. Measured dough temp.

Divide and Preshape (5:10 p.m.)

Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 25 minutes, uncovered.

Shape (5:35 p.m.)

Shape the dough into a round (boule) or oval (batard)—place in proofing baskets.

Rest and Proof (5:40 pm to 9:30 am next day)

Cover proofing baskets with reusable plastic and seal shut. Let the dough sit out on the counter for 20 minutes. Then, place both baskets into the refrigerator and proof overnight.

Bake (Preheat oven at 8:30 a.m., bake at 9:30 a.m.)

Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). When the oven is preheated, remove your dough from the fridge, score it, and transfer to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. After this time, remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 208°F (97°C). Let the loaves cool for 1 to 2 hours on a wire rack before slicing.

Anteckningar

While the recipe calls for 16 hours of total proof time, you could extend this time and bake the loaves in the morning, afternoon, or even the evening on day two. Leave the proofing dough in the fridge until ready to bake.