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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.

10 Comments

  1. Barbara Barbara
    September 26, 2011    

    I have had some remarkably consistent success with your basic sourdough and Motherdough breads, and make them several times a week. I do have to raise my oven temp to 500 initially, then reduce to 475, because I think my oven runs cold. The only other deviation I make is to spray the *inside of the roaster* before covering the loaf, rather than the dough itself. I get beautiful oven spring this way.

  2. wayne thomas wayne thomas
    September 26, 2011    

    I think the time for mixing the Biga should be 10 PM?

    Enjoy your blog, wayne

    • northwestsourdough northwestsourdough
      September 28, 2011    

      THanks Wayne, I got that wrong. I will fix it. :)

  3. NipomoSam NipomoSam
    September 26, 2011    

    Hi Teresa,

    Love to try this bread. Why “chill dough” 2 hours before shaping?

    Thanks again,

    • northwestsourdough northwestsourdough
      September 28, 2011    

      Hi Sam, often the dough is warm or room temperature. When you shape it and leave it overnight to retard, the dough cools unevenly causing it to overproof by the next morning, or to proof unevenly as it rewarms. So I often chill the dough to get a more even proof.

  4. MC MC
    September 27, 2011    

    Beautiful loaves with a lovely name… I would surely love to be on your sharing list. 😉 What is a folding trough container? Can we see a picture? Thanks, Teresa!

    • northwestsourdough northwestsourdough
      September 28, 2011    

      Hi MC,I love using my dough folding trough. You can find a picture of it in my Discovering Sourdough Intermediate book (2) on page 25,26. I think they are called food boxes or food containers in the restaraunt supply stores. It has a lid and is perfect for folding dough.

      PS I would like to be on your sharing list too :) Thank you for your comments.

  5. September 29, 2011    

    Your site is wonderful! I am glad I’ve found you!
    Have a great day!

  6. October 18, 2011    

    Thank goodness discovered your informative site Teresa, first try extremely hopeful, next will be better.

    What size of food container/trough is required

    say w 12″ d 10″ h 10″

    would this do, what do you consider the optimum size

    many thanks

    P

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  1. A New Year, a New Life - Discovering Sourdough on January 9, 2012 at 10:14 pm

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