Mix Starter, Flour and Water at 1:2:2, rest at 80 degrees for five hours. Levain should be very active = more than triple in size at the end. Levain will be 20% addition in this recipe.
Mix Whole Wheat and White Bread Flour. Add water and stir until no dry flour remains.
Cover and autolyse for three hours while Levain activates.
Add the active levain. Final hydration will be 80%. Spread across the top of the autolyse. Hand mix completely, about 4 minutes.
Cover and rest for 30 minutes.
Add fine grain sea salt (2.1%) across top. Hand mix thoroughly, about 5 minutes. May add small amount of water if dough is not extensible enough. Round it up in the bowl. Give it a love tap.
Cover and rest for about 30 minute. Total bulk 1 hr.
Mist counter, hands, and bench scraper with water. Roll out onto counter. Gently pull each side out and fold over the top. Four folds. Round up and place back in the bowl.
Cover and rest for 30 minutes. Total bulk 1.5 hr.
Mist counter, hands, and bench scraper with water. Gently spread dough into a larger square, and don't pull so hard so that the dough tear. Work underneath from the center outward.
Fold to laminate dough, patting to eliminate any introduced air pockets. Tri fold one way then the other.
Move the compact packet of dough the a pyrex baking dish.
Cover and rest for 45 minutes. Temp about 75 degrees. Total bulk 2.25 hr.
#1 Coil stretch and fold the dough in the pyrex dish. Pop and large bubbles that appear.
Cover and rest for 45 minutes. Total bulk 3 hr.
#2 Coil stretch and fold the dough in the pyrex dish. Pop and large bubbles that appear.
Cover and rest for 45 minutes. Total bulk 3.75 hrs
#3 Coil stretch and fold the dough in the pyrex dish. Pop and large bubbles that appear.
Cover and rest 45 minutes. Total bulk 4.5 hrs
Add more cycles if dough remains loose. With a stronger dough I’ll generally fold 2-3 times. With a more
extensible dough I’ll sometimes perform 4 or more coil folds. You are aiming to
get all the folds in during the course of the bulk period. So increase or decrease
the duration between steps as necessary.
rest 1 to 2 more hours to the end of bulk (7 hrs total at 70 deg, 6 hrs total at 74 deg, <5 hrs total at 78 deg = time since adding the levain). 1.5 hrs at this point would be 6 hrs in bulk fermentation.
Lightly flour counter. Turn dough out. Shape a loaf by folds and rolling. Seal seams, Dust with rice flour. Place seam side up in Banneton.
Cover and proof at room temp for 15 to 20 minutes.
Retard in refrigerator overnight at 38 deg.
Preheat oven the next morning to 500 deg, with a pan of lava rocks in bottom and baking stone or steel slab in the middle, one hour.
When ready remove the banneton from fridge. Turn oaf out onto a parchment paper sheet on a peel. Score loaf.
Place loaf onto steel. Cover loaf with an offset roaster lid. Add a cup of distilled water to stones and close the door quickly. bake for 20 min.
Remove the roaster lid, lower heat to 450 deg. Bake until dark brown, about 20 - 25 more minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (198g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 12 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.2mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 220.2mg||6 %|
|Total Carbohydrate 51.3g||15 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 46.2g|
|Protein 8.3g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 238
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