Blonde Wig Sourdough
I have a dear friend who is fighting cancer. The chemo treatments leave her unable to eat much but she loves eating my sourdough bread. So I have formulated this bread just for her. It is the white counterpart to Pink Wig bread which was also formulated for a woman fighting cancer (it is a whole wheat version). It is gratifying for me to know that people with compromised systems can still eat and digest sourdough. I think that shows how healthy a fermented food like sourdough is.
Blonde Wig Sourdough – a fine grained soft crumb sourdough
Makes 3 lb 4 oz dough @ 68% hydration
Mix together in a large mixing bowl:
- 11 oz/312g ripe motherdough @ 60% hydration
- 8 oz/226g well fed ripe sourdough starter @ 100% hydration
- 11 oz/312g lukewarm water
- 2 oz/56g canned milk or heavy cream milk, in the U.S. this is called half and half (if you use real milk, scald and cool before using)
- .6 oz/17g sea salt
- 2 oz/56g whole wheat flour -freshly ground is best
- 18 oz/510g bread flour
- Add the two starters, the water, milk and salt to a large mixing bowl.
- Pull apart the motherdough into pieces and stir all of the ingredients together.
- Add the whole wheat flour and the bread flour and mix with your hands until you have a dough ball. Let the dough rest, covered.
- Fold the dough three times over the next six hours of fermentation time. I started at 3:00 pm and fermented until 9:00 pm.
- Then I divided the dough into two pieces around 1 lb 11 oz each and shaped into boules.
- I did the preshape and then final shaping twenty minutes later.
- I placed the boules into the 8 ” round bannetons which were dusted with white flour.
- I then covered the dough, banneton and all with a plastic bag and refrigerated overnight.
- Next morning I took out the loaves staggered 30 minutes apart and put them into my Brod and Taylor proofer at 85F degrees. They took approximately three hours to finish proofing.
- I preheated my oven with baking stone for one hour at 450F degrees. Five minutes before baking, I placed a large stainless bowl inside to preheat and use as a cover.
- Using a peel, place the slashed dough into the oven on the hot stone, place a stainless large bowl upside down over the bread and bake for 20 minutes (Don’t spray with water if you want nice flour lines on your crust).
- I slashed using the letter “S” which is the first initial of my friend’s name.
- After the 20 minutes is up, remove bowl carefully and allow the dough to brown and bake 15 minutes more.
- Cool, slice, eat with lots of fresh butter and…
- Share a loaf with someone who is ill.