Monday - April 06, 2020

Bread By The Liter

Same basic recipe, slightly different technique. No extended autolyse. Mixed it all together, let it sit 1/2 hour, then power knead until all the dough pulls up and away from the mixing bowl. It’s still a “no knead” bread recipe, but I know better. You have to knead it some at the beginning for better results.

Put it in the Cambro rising bucket; it made exactly 1 liter of dough. 1363gm, because you lose a little water during the rest and the knead. Let it get going for 90 minutes on the counter, then onto the top shelf of the fridge until tomorrow.

This makes two nice sized loaves, which is a dough load size that my mixer is happy with. And unless I can find some bread flour, this is about the last artisanal bread I’ll be making for a while.

400gm KABF
150gm Whole wheat
50gm rye flour
50gm All Purpose flour ( Gold Metal )
13gm kosher salt
487gm 90°F water
200gm sourdough starter, fed 4 hours previous

I store the starter in the fridge. I feed it every week or so. I brought it out this morning, gave it some AP and water for breakfast. It smelled like old sneakers. A few hours later it smelled sweet. So I fed it again. By this evening it smelled even better, so I made dough. And fed the starter a little more, and put it back in the fridge for next time. When the aroma changes from eeewww to yumm, it’s ready to use.

So tomorrow I’ll cut it in half, work one half into shape and let it rise up in the banneton, then bake it. The other half will go back in the cold, and we’ll see how it is the day after that.

Posted by Drew458     on 04/06/2020 at 09:23 PM   
Filed Under: • Bread •  
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