Boule trial #8. Recipe for success! 100% hydration.
400g Red Mill artisan bread flour
400g King Arthur all purpose flour
320g naturally leavened sourdough starter (47 days)
460g filtered water
Semolina floured base.
Salt has the ability to retard the action of our little yeast friends, so in this trial, we will not add saIt until 30 minutes after the flour, water and starter are combined.
Mix flours. Do not add salt yet. Add starter to filtered water in a second bowl and stir to dissolve. Slowly add liquid starter mixture to flour while stirring until wet and dry ingredients are combined. Bench rest for 30 mins to allow gluten to activate and flour and water to bond.
Add salt evenly across dough surface and mist spray with water until salt is dissolved.
Tip dough onto clean bench and Knead for about 10 minutes.
Place back into mixing bowl and cover with plastic wrap. Prove at room temperature for 4 hours or until dough has doubled in size.
Tip dough out onto bench and knock air out by pressing down with hands to flatten slightly. Fold top down all the way to bottom, Fold left side 2/3, fold right side 2/3, fold bottom to top, all the way over the folds you just made. Roll so that the seam is facing down. Cut dough into 2 equal parts.
Flip each dough until seam is facing up and fold corners in to form ball. Flip seam facing down and use your hands or a dough knife to pull the dough towards yourself creating surface tension. Place each boule, seam up, in floured bannetons and prove another 4 hours or overnight in the fridge.
Preheat oven with Dutch oven inside at 480f. Remove Dutch oven, remove dough gently from banneton on semolina floured surface, place dough inside Dutch oven, score, mist with water, cover and place back in the oven. Reduce to 445f. 25 minutes lid on, 16 minutes lid off.
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