Low Inoculation Long Fermentation Do Nothing Sourdough Bread


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Low Inoculation Long Fermentation Do Nothing Sourdough Bread
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Bread
Cuisine American
Baking Bread, Sourdough
Servings
Course Bread
Cuisine American
Baking Bread, Sourdough
Servings
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a six-quart fermentation container, mix first five ingredients
  2. thoroughly. Add whole wheat flour and mix until smooth. Add remaining AP
  3. and bread flours. Mix with hands until flours are incorporated well and a
  4. shaggy ball is formed. Set aside at room temperature for 10-12 hours at 75
  5. F. Less time for warmer room temp or more time for cooler room temp.
  6. Dough will have increased greatly in volume. Using your hand, gently pull
  7. dough from sides of bowl or container trying not to degas it. Place in
  8. refrigerator to retard at 36-38 F for at least 24 hours or as long as 72.
  9. Pre heat your oven and your Dutch oven to 500 F for at least 30 minutes.
  10. Remove dough from refrigerator and divide in half, about 750 grams per
  11. loaf. Gently shape your first loaf, and place on a piece of parchment
  12. paper. Score if desired. Using the paper to lift the dough, place in
  13. preheated dutch oven. Cover and place in oven, then lower oven temperature
  14. to 450 F. Bake covered for 25 minutes, then uncover and continue baking
  15. until you get the color of crust you desire. Typically 10-15 minutes. When
  16. done, remove from dutch oven and place on wire rack to cool. Wait at least
  17. one hour before slicing.

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