Autumn Porch Sourdough

Autumn Porch Sourdough

Preferment Biga type 55% hydration – Mix up at 9:00 pm

  • 8.5 oz/241g vigorous starter @ 100% hydration (fed within 12 hours)
  • 7.5 oz/212g  water
  • 14 oz/396g bread flour
  • 3 oz/85g whole wheat flour (I used white wheat)

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Mix all ingredients together in a folding trough container. Place your covered container out on your fall/winter porch which is about 58-62F degrees. Leave overnight for  14 hours.
Next day at 11:00 am mix together:
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  • All of your Biga like preferment – about 2 lbs/907g
  • 1 lb 12 oz/793g water
  • 2 lb 5 oz / 1048g bread flour
  • 1.2 oz/34g salt

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Makes approximately 6 lb/2783 of dough @ 68% hydration
Fold dough 4 or 5 times over five hours of ferment at room temperature, keep covered.
Chill dough for two – three hours before shaping. Preshape dough into rounds and let bench rest for 20 minutes.
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Round up the dough and place in bannetons. Cover with plastic bags and let set overnight in refrigerator.
Stagger taking the loaves out of the refrigerator next day at 30 minute intervals. Let proof until ready to bake. 
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Bake at 450 with the roasting pan lid method of steaming for 40 – 45 minutes—
Bake at 450 in a preheated oven with a baking stone. Cover for the first 20 minutes with a roasting lid after scoring and spraying the dough with water. Then bake for 20 – 25 more minutes with the lid off. 
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This will make three 2 lb loaves, enough to enjoy, share with friends and freeze.

    northwestsourdough

    Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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