RECIPE
YIELD: This recipe makes 2 x 880 g Loaf
Duration : 2 Days
Level of Patience : High
Levain
35 g Whole Wheat Baker's Flour
35 g Unbleached Baker's Flour
70 g Water 24 °C
35 g Ripe Starter
Final Dough
810 g White Unbleached Baker's Flour
90 g Whole Wheat Baker's Flour
680 g Water for (580 g for autolyze and reserving 100 g for incorporating later)
18 g Fine Salt
Total Hydration = 77%
5 pm (Friday night) Refresh Starter
Refresh Starter.
5 am Feed Starter
(Saturday Morning - 12 hours later)
Feed Starter - estimate time for readiness is 4 - 5 hours at room temperature sitting at 22°C with 45 % relative humidity.
7 am Autolyze
(2 hours later and 3 hours prior to Levain being ready)
3 hours prior to Levain are estimated to be at its peak, perform an autolyze by adding all the flours and 580 g of the water in a large bowl and mix until there are no dry bits of flour. The dough should still look shaggy and rough at this point.
Water temperature was used at 27°C for a DDT of 26°C
9:30 am Add ripened Levain with some of the reserved water
( 4:30 hours after starter was fed)
At this point, the Levain had increased 2.5 its original volume and have passed the float test.
Knead the ripe Levain in to the dough with around 20% of the reserved water until they are well incorporated. Cover with a plastic and leave to rest to 30 minutes.
10 am - 10:20 am Add salt
Transfer the dough on to a work bench (non dusted) and sprinkle the salt on top. place some of the remaining reserved water on top and rub it with the salt to help dissolve. Knead the dough to fully incorporate and perform "slap and Fold" while gradually adding in more water. Continue to "slap and Fold" until there are enough tension in the dough and the surface is smooth.
At this point, there should still be around 15 to 20% of water left from the reserves. This water will be used to wet your hands and further be incorporated to your dough during the coil fold in bulk fermentation.
The recipe above makes 2 x 880 g loaf. I like to divide the dough in to two and place them in to separate container and do the folds separately, but you can do them as one, then divide them during pre shaping. I find that by dividing them earlier, you avoid the tendency of knocking out too much air in the dough if you were to divide after it has bulked proofed.
Place the dough/s in a big enough container with oil and transfer the slack dough in to it and cover with the tight lid.
Leave to rest for 30 minutes.
Note: During the bulk fermentation, the dough is maintained at an internal temperature of 27°C by placing in a warm area.
10:50 am First Coil Fold
Do the first coil fold on four sides, cover with lid and rest for 30 minutes.
11:20 am Second Coil Fold
Perform the second coil fold, cover with lid and rest for another 30 minutes.
11:50 am Third Coil Fold
12:20 pm Fourth Coil Fold
12:50 pm Fifth Coil Fold
1:10 pm Sixth Coil Fold
Perform the sixth and final coil fold, and leave to rest for the rest of 1 hour 30 minutes. The total resting/ bulk proofing time is around 4 hours
2:50 pm Pre shaping
If at this point, the dough have flatten out too much and looks really slack, do a couple more coil fold with 30 minutes rest in between before proceeding to pre shaping.
Dust the work bench with baker's flour, release the dough onto it and pre shape the loaf. Cover with a damp tea towel and let it rest on the bench for 30 minutes.
3:20 pm Final Shaping
Final shape the loaves and place them in a well dusted baking basket with the seam side facing out. Cover with plastic and leave at room temperature for 1 hour to 2 hours until it starts to dome slightly at the top.
5:00 pm Retard in fridge overnight
6 am Pre heat cast iron pot
Sunday- the next morning
Pre heat cast iron pot in the oven to 230°C and leave it to sit for 1 hour.
7 am Score and Bake
14 hours after retarding
Place the scored bread in the hot cast iron pot and close the lid. Bake in the pre heated oven for 25 minutes. Remove the lid and bake for a further 35 minutes or until it turned in to a dark golden brown in color.
Remove of the oven and tilt the sourdough out onto a wire rack to fully cool for 2 hours before cutting.
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