Âge
10Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
81%
18%
1%
Liquide
Farine
Autres
Newport News Whole Wheat
Depuis 2014
I read Sandor Katz's "Wild Fermentation" and decided to give it a try. I was happy to produce a tasty loaf made from high quality ingredients.
Caractéristiques
This starter and procedure yields a chewy crust and tender, tight crumb with some small holes. I generally tend to make lower hydration loaves, 65-70 percent.
Goût et saveur
Recette
Ingrédients de base
- 315g Whole wheat starter
- 542.5g Water
- 842g Bread flour
- 22g Salt
Ingrédients pour nourrir le levain
1
Add enough filtered water and whole wheat flour to make a stiff starter. Store in refrigerator between baking sessions.
Méthode de travail
1
Take starter out of refrigerator, feed with whole wheat flour 1-2 days before baking. I don't measure, but add enough flour and water for a thick starter.
2
Assemble ingredients
315g Whole wheat starter
542.5g Water
842g Bread flour
22g Salt
3
Mix all ingredients together. Autolyze for 30 minutes.
4
Knead by preferred method to windowpane. I like slap and fold method.
5
Shape into boules and place in two floured bannetons. Cover (or put in zip-lock bag) and place in refrigerator for 24-36 hours.
6
Place covered dutch oven in oven. Set oven to preheat to 475 F. Remove first loaf from refrigerator. When temperature reaches 475, score and place first loaf in dutch oven.
7
Reduce temperature to 450 and bake covered for 18-20 minutes. Remove cover and bake another 18-20 minutes. Remove first loaf from dutch oven.Place dutch oven back in oven and increase temperature to 475. Take second loaf out of refrigerator. Repeat step 6.