I made an Easter bread for family and enjoyed working with the dough so much I looked into bread baking and kinda just stumbled onto it. It is harder than yeasted bread and I like a challenge so I took it up.

Özellikleri

My starter and bread making process creates a loaf with a golden crust that is thin and crispy opposed to artisanal styles that are darker, crunchier and thicker. Air holes and medium in size and evenly spaced. Texture is chewy and flavor is sour.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

150g Starter
437g King arthur bread flour
300g Filtered water
8g Salt

Besleme malzemeleri

25% Sprouted white wheat
25% Water

Take out if fridge, let warm to room temp, feed to double (I stir in “hooch” if it occurs) then put back at point of max growth.

25% Sprouted white wheat 25% Water

Çalışma yöntemi

Combine flour, water, starter and let rest 30 mins.

150g Starter 437g King arthur bread flour 300g Filtered water

After rest, add salt and mix until no dry flour is visible. Don’t overmix or knead. This is a no knead recipe.

8g Salt

Refrigerate overnight.

In morning, pull out of fridge and leave in container to warm to room temp (about 3 hours)

Take out of rising container and shape. Let rise for 30 mins.

Stretch, fold, shape and repeat every 20-30 mins for 3 hrs. Make sure you create good tension/skin. When folding, keep skin on the interior of your fold so that sticky interior of last rise is on the counter. This helps to capture air pockets throughout each folding turn.

On last fold/rise, rise uncovered (if warm in kitchen put on ceiling fan) so that the skin dries out. Since I do not use bannetons this last step creates a bit of sability to the loaf.

Score carefully and not too deep. The drier skin will help the loaf hold its shape.

Bake at 425 for 40 mins.(I use a combi oven with a bread setting that steams for the first 5 mins then convection bakes for the remainder.

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