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calendar   Wednesday - March 04, 2020

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Rocket Bread
A big hybrid loaf for the impatient baker

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Here’s a recipe that’s so simple you don’t even knead need the recipe. I’ve always called it 3-2-1 bread, but when made with starter and a whole measure of yeast it takes off like a rocket, and goes from flour to table in under 4 hours.

3 parts bread flour to 2 parts all purpose flour to 1 part whole wheat flour, 70% hydration. 2.5% salt, and 1 part well fed sourdough starter, plus a measure of yeast. I guess that actually makes it 3-2-1-1 bread, but who cares?

Standard mixing, kneading, and rising procedures, but watch the dough. It comes up FAST.

Here’s a half sized version of the recipe, which will make one generously sized 24 ounce baked loaf:

188gm bread flour ( 1 1/2 cups )
125gm unbleached all purpose flour ( 1 cup )
62gm whole wheat flour ( 1/2 cup )
9gm table salt
1/2 cup sourdough starter, well fed and kept at 100% hydration
250gm warm water ( 1 cup and 1 tablespoon )
1 measure instant yeast ( 1 packet or 7gm )

Put the starter in a medium mixing bowl, add the water and stir until dissolved. Sprinkle on the yeast and let it sit 10 minutes, then stir it in. Whisk the flours and the salt together in a big mixing bowl.

Add starter water and yeast to flour mix, use your stand mixer on low (speed 1) for a couple minutes, a bit past that “shaggy mess” stage. Let it rest 10-15 minutes.

Knead the dough for 1 minute at speed 2, then at speed 3 for 2 minutes, then at speed 4 for 3 minutes. 1-2-3.

Transfer dough to a lightly greased rising bucket or bowl, cover.  When dough has doubled in size in about 40 minutes, use your plastic bowl scraper and a damp hand to do a few stretch and fold kneads right in the bucket. Cover again. In an hour the dough will have at least tripled in volume. Put your Dutch oven in the oven and set the temperature to 450°F. Dump the dough out on a very lightly floured surface and gently stretch it a bit and work it into a ball. Stretch this boule into a batard (loaf) by working the sides down and under to develop surface tension. Pinch the seams closed, and place smooth side down in a well floured shaping basket (banneton).  I use a linen lined one. Cover and move to the fridge to slow the third rise down while the oven heats.

After about 30-45 minutes the Dutch oven should be plenty hot. Lay out a sheet of parchment paper and flip the banneton onto it, gently lifting it to release the dough. Score the dough 2 or 3 times with a serrated bread knife or your lame. Lift the paper and the loaf into the Dutch oven, and bake covered for 20 minutes and then uncovered for 15-20 minutes more. Put an unheated baking sheet under the Dutch oven when you take the lid off to prevent the bottom of the bread from scorching. When done, remove the Dutch oven, take the bread out onto a cooling rack, turn off the oven and open the door. After a couple minutes of cooling, return the loaf to the oven to cure; use a wooden spoon to keep the door cracked open a little, and let the bread normalize while the oven cools, about 20-30 minutes. This will keep the crust crusty as the moisture inside migrates to the crust.


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Posted by Drew458   United States  on 03/04/2020 at 11:14 AM   
Filed Under: • Bread •  
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