Ingredients: For Autolyse: 750 grams of AP white flour (white [450] and wheat or a mix of other flours [300] or all white AP) 770 grams of water Fermentation: 227 grams of ripe starter For Bulk Rise: 250 grams of flour (white [150] and wheat or a mix of other flours [100] or all white AP) 20 grams of salt (it seems like a lot, but it won't taste salty) For Baking: 1 TBL corn meal Directions:
Autolyse: Mix 770 water and 750 grams of flour until combined. Let sit for at least 45 minutes. Fermentation: Add starter then stir vigorously for one minute. Leave at room temperature for 4 hours, then refrigerate overnight for at least 12 hours. Bulk Rise: The next day, add 250 grams of flour and 20 grams of salt. Mix together and then stretch and fold the dough every hour for 5 hours. Let bulk rise for 4-7 hours (or you can bulk rise it overnight in the refrigerator). Proofing: Shape the dough into loaves (four the baskets or cloth WELL and then put dough into proofing baskets or into a bowl with a linen cloth lining it). Let sit for 2-4 hours (or overnight in the fridge). To know when it's ready to bake, poke it gently and, if it springs back slowly and leaves a bit of a dent, it's ready to bake. You can also just bake one loaf at a time and leave the rest in the bulk rise bowl until you're ready to bake the rest. Baking: Pre-heat oven to 425 degrees, and place your dutch oven and pre-heat for at least 30 minutes. Once the oven is ready, sprinkle the loaf with cornmeal, then turn the loaf onto the parchment paper (cornmeal should be on the bottom). Using a serrated or very sharp knife to make a fairly deep (about 1/4 of an inch deep) cut on the top. Brush away any excess flour. Take your dutch oven out, using the parchment as a sling, and gently lower the loaf in the dutch oven. Bake with the parchment paper. Put the lid on and bake for 20 minutes. Curing: Take the lid off of the dutch oven and bake for another 10-20 minutes or until the crust is a caramel color. If you think it might burn, place a cookie sheet under the dutch oven.
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