Sourdough bread, 28 oz

Project Description

Please describe the type of cuisine. Artisan bread Share a little about the ingredients and techniques used to create this dish/item. Sourdough bread; starter (1 year old) refreshed with 10% rye and 90% bread flour (14% protein). The formula is 63% water, 40% starter, 2% salt. The big breakthrough for me was applying the 10 minute "autolysis" (rest) and the 4 stretch & fold. Very little additional kneading. Thank you Peter!! 2 hr 30 min primary fermentation; shaped in a round banneton; 90 min final fermentation. Oven preheated at 550°F, with a 1 inch stone; reduced to 390°F when putting the bread into the oven; steam with boiling water in a preheated cast iron container, + 3 sprays at 30 sec. intervals. Oven spring is spectacular. Remove steam after 15 min.; turn bread after 22 min. Cooking time 40-45 min. The hot oven at the start produces a nicely caramelized, very tasty, underneath crust. The top crust is crisp; the crumb is elastic, tasty, melts in the mouth. Thank you again Peter!!!

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