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.

점도

맛과 풍미

레시피

시작하는 원료

315g Whole wheat starter
542.5g Water
842g Bread flour
22g Salt

먹이재료

Add enough filtered water and whole wheat flour to make a stiff starter. Store in refrigerator between baking sessions.

작업방식

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.

Assemble ingredients

315g Whole wheat starter 542.5g Water 842g Bread flour 22g Salt

Mix all ingredients together. Autolyze for 30 minutes.

Knead by preferred method to windowpane. I like slap and fold method.

Shape into boules and place in two floured bannetons. Cover (or put in zip-lock bag) and place in refrigerator for 24-36 hours.

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.

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.

Preserve your sourdough for the future

Create your own Explore sourdough library