Seeded White Sourdough with airing cupboard fermentation

 

Total Formula

Dough weight 800g, 81% hydration


SM Traditional Organic White Flour 393g
SM Diastatic Malt Flour 2g (0.4%) - optional
Water 315g (80%)
Starter 14g (3.5%)
Salt 8g (2%)
Sesame seeds 69g (17%)

 

Leaven Formula

Leaven weight 70g, 100% hydration, 50% inoculation


SM Traditional Organic White Flour 28g
Starter 14g (50%)
Water 28g (100%)

 

Schedule


Day 1


09:10 - weigh out all the flour and water, the leaven will be made from this
09:15 - make the leaven and place it (covered) in the airing cupboard
15:30 - mix the flour and water (reserving 50g) and leave to autolyse (covered) in the airing cupboard
15:45 - add the leaven and half the reserved water and thorough mix everything by hand for about 5 minutes or so
15:55 - place the dough (covered) in the airing cupboard
16:25 - add the salt, the seeds and the remaining water and thoroughly mix everything by hand for about 5 minutes or so
16:35 - place the dough (covered) in the airing cupboard
16:50 - stretch and fold the dough for 2-3 minutes
16:55 - place the dough (covered) in the airing cupboard
17:10 - stretch and fold the dough, then return it (covered) to the airing cupboard
17:25 - stretch and fold the dough, then return it (covered) to the airing cupboard
17:40 - do the windowpane test on the dough, it should be pretty extensible now, but not yet at its optimum. Stretch and fold the dough, then return it (covered) to the airing cupboard
18:10 - repeat the windowpane test and the stretch and fold. The dough should look ready by now. Rest it (covered) in the airing cupboard
19:55 - the dough will look fairly flat (it's high hydration) but will curve down to the edges of the bowl and there will be bubbles on the surface. It will jiggle very easily. Fermentation is complete, do a stretch and fold in the bowl to stiffen the dough then turn it onto a floured worktop. With the help of a dough scraper form it into a rough boule then rest it uncovered on an unfloured part of the worktop
20:05 - the dough will have relaxed again by now. Flour the top, then use the dough scraper to free in from the worktop and flip it onto a lightly floured section of the worktop for final shaping
20:15 - place the dough in a proving basket covered with a plastic sheet and rest it on the worktop
20:35 - transfer the dough to the fridge to finish proving overnight

Day 2


09:35 - preheat the oven to GM9 (240C, fan 220C)
10:35 - place the dough in the oven, preferably under a cloche or tin to maximise oven spring
10:55 - remove the lid and reduce the oven to GM7 (220C, fan 200C). This cooler second stage doesn't only brown the loaf, it minimises shrinkage on the cooling rack.
11:25 - place the loaf on a cooling rack


Tags: Bread White Sourdough

Added by: fourjays

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