Tuesday - May 12, 2020

One of the best recipes so far

Yup, I made another loaf. After leaving the starter in the fridge for at least 3 weeks, I had to revitalize it a bit; it was pretty sharp. Two feeds of whole wheat in one day, another feed of AP the next day, and it was sweet and strong again. The starter was probably a bit wet, call it 120% hydration ... which means this is another No Knead dough, somewhere around 81% hydration overall. Doesn’t matter, I knead it in the mixer, half and hour in, an hour in, and when the dough has doubled. And then again, gently, with a bit of countertop flour - a good handful - before it goes into the banneton for about an hour. This brings the total hydration down to around 77%, which is plenty, and guarantees huge overn spring. After 4 hours rising at room temperature, I got impatient and put it in an 83° warmer for a couple hours. Once the dough was in the banneton I jacked the temp up to 87° for an hour, then let it come down to room temp while the oven and Dutch oven got hot.

I used a part = 40 grams, so my dough came out to exactly 700gm, which baked up to 612gm. That’s a nice size. a 22oz loaf.

1 part rye (40gm)
1 part whole wheat (40gm)
3 parts all purpose (120gm)
3 parts bread flour (Gold Medal this time) (120gm)
3 parts nicely fed starter (120gm)
2.5% salt (9gm kosher salt)
6 parts warm water (240gm @ 100°F) [ might need a bit more or less water, so don’t dump it all in at once. You want a very wet dough, but not runny as cake batter ]
1 tsp sugar or a small dollop of honey

Feed your room temperature starter 4 or so hours ahead of time. If it’s been in the fridge for weeks, take it out, let it warm up, and feed it several times over a day or two.

Whisk the flours and salt to blend. Dissolve starter and sugar or honey in the water in a small bowl.

Combine wet and dry, mix on slow, rest 15, knead on slow, knead on medium, get impatient and knead on high until all the dough comes off the bottom of the mixer bowl, then knead it another minute or two. Transfer to greased covered rising bucket. Let it go for at least 6 hours but less than 12. You can knead itt in the bucket a few times, but you really don’t have to.

When it’s time to bake, preheat oven and Dutch to 475. Put dough in on parchment, crank heat up to 500 for 20. High heat gives awesome oven spring, and those nice big air holes in the crumb.
Remove lid, lower temp to 450, bake another 20, with cold iron griddle under Dutch so the bottom doesn’t char. Turn off oven, open door, take bread out of Dutch, let everything cool 5 minutes, put bread back into cooling oven with door held open 1” with wooden spoon; allow to cure for 20 minutes.

This is one of the best bread recipes I’ve come up with so far. Not hard to make if you scale the ingredients. Yum!!!!

Posted by Drew458     on 05/12/2020 at 08:12 PM   
Filed Under: • Bread •  
• Comments (1) • Trackbacks(0)  Permalink •  

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