Been a long time coming! Breadit

We've had a sourdough starter for 3 or 4 years now, and during that time I've made a lot of bread but none of it every really came out how I wanted. Instead of working on it thoughtfully I just kept throwing the same old bread together from a few recipes in our sourdough book and kept blindly adding stuff and improvising.

Then, I decided I'd work back to the basics and actual use things like 'by weight measurements' and 'consistent recipes' so I can start tweaking things and learning.

I have now made 3 loaves that I am happy with and finally have a base recipe with which to start experimenting.

http://ift.tt/2xM7yiO http://ift.tt/2xbn0AT

Recipe: 300g levain/starter, well fed 450g Unbleached AP flour 300g Filtered water 12g salt

150g Unbleached AP flour to feed starter 150g Filtered water

Take starter out of refrigerator for 2 hours (or until it starts to rise and bubble a good bit) Pour starter into bowl Mix in 150g flour and 150g water Let ferment 2 hours Cut 300g levain from starter Return starter to clean jar and store in refrigerator To 300g levain, add 450g flour and 300g water Mix until flour is moistened/mostly incorporated and let stand 2 hours 2 hours later: Add salt Put into stand mixer with dough hook attachment and mix on 2 or 3 until the dough looks smooth and not watery (5-15 minutes, I don't remember). Dough should pull away from the sides but still be stuck to the bottom. Smooth and stretchy. Lift dough hook, cover bowl, let rise (the house started at 75 degrees and ended at 60 degrees in the morning) 10ish hours. Move dough (will be very sticky) to floured work surface (maybe do this on a flourd parchment paper?) Fold 4-5 times incorporating some of the flour from the work surface Shape, dust with flour, let rise 2 hours pre-heat oven and combo cooker / dutch oven at 450 After everything is sufficiently warm (including the dutch oven) Place dough in dutch oven seam side down, slash top, cover, and place in oven Cook 20 minutes Remove lid (combo cooker FTW) cook additional 25ish minutes. Let cool eat

Time table

2 hours: let starter warm up before feeding 2 hours: let fed starter ferment a bit, cut, put starter away, make sponge 15 minutes: kneeding 10 hours: ferment/rise 2 hours: shape/ferment 20 minutes: bake covered 25 minutes: bake uncovered 1 hour: cool

18 hours total, plan accordingly!

Submitted October 03, 2017 at 03:19AM by NapalmCheese http://ift.tt/2xMX0zU Breadit