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Sourdough Bread.

Organic wheat and whole grain rye sourdough bread.

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* 593 g bread flour
* 148 g rye flour or another whole grain
* 496 g water
* 148 g sourdough starter
* 15 g salt
Feed the starter – The night before
* About 8-10 hours before baking feed your starter at 1:3:3. Meaning take 30g starter, 90g flour and 90g water mix it and let it grow at room temperature.
* If you'd like a more sour bread, you can start earlier.
Mix the ingredients – Morning
* Add 593g bread flour, 148g rye flour and 15g salt to a bowl.
* Mix it with your fingers until it's well-distributed.
* Add 148g of sourdough starter and 496g of water.
* Mix with your fingers until no dry bits remain.
* Leave the dough to rest covered for 60 minutes.
Bulk fermentation
* Do three sets of stretch and folds spaced out by 30 minutes.
* After the last set do a windowpane test, if the dough fails, let the dough rest 30 minutes more and do another set of stretch and folds and then go to the rising stage of the bulk.
* Put the dough in a see-through container where you can monitor the bulk. Let the dough rise 25%.
* The time varies on a lot of factors, so go by the rise, not time. For reference, at around 24°C/75°F it takes my dough 2-3 hours to rise to 25%. DON'T USE TIME!!
Divide and pre-shape
* Divide the dough into two equally sized piece by cutting it with your bench scraper.
* If you are great at eyeballing go with that, the rest of us will probably just use the trusty scale.
* Preshape both pieces of dough into a boule.
* Let the dough rest on the counter for 20 minutes.
Final shape
* Final shape the breads to boules or batards depending on your preference. Boules are absolutely the easiest, so if you're new go for that. Watch the video to see how both are done.
* After each dough is shaped dust a banneton with rice flour and add the dough.
* Then put the banneton in a plastic bag and close it loosely by tugging the end underneath the banneton.
* Add both bannetons to your fridge. You fridge should be ice cold. Mine's set to 2°C/35.5°F.
* Let the bread retard for at least 8 hours, up to 48 hours.
Bake the bread
* Heat your oven to 260°C/500°F with a baking steel and dutch oven inside. Heat for an entire hour to make sure both are completely saturated with heat.
* Grab a dough from the fridge.
* Dust it with rice flour on the bottom and put your peel over top.
* Flip it over so the dough rests on the peel.
* Dust the top with more rice flour and distribute it with your hands.
* Score the dough.
* Open the oven and take the top off the dutch oven.
* Grab the peel and add the dough to the dutch oven.
* Put the top on, close the oven and bake for 20 minutes.
* Then oven the oven and take the top off the dutch oven.
* Turn down the oven to 230°C/450°F.
* Bake for another 20 minutes until the bread is golden and crispy.
* Take the bread out and put it on a wire rack to cool.
* Reheat the oven to 260°C/500°F and bake the other bread.
* That's how you make artisan sourdough bread.

Added by: Pablo Molina

Tags: Bread White Sourdough

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