Section 1

Extra Sour Sourdough

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This sourdough bread has some Rye and Whole Wheat flours to help bring out the sour and makes around 5 lbs 4 oz. The night before mixing, make sure to feed your starter and have it at 166% hydration which is one/one volume of flour/water. Then next day around noon:

v 3 cup vigorous sourdough starter � 27 oz

v 2 cups water tepid water� 16.0 oz

v 3 Tablespoons oil � 1.5 oz

v � cup Rye Flour � 2.0 � oz

v � cup Whole Wheat flour � 2.1 oz

v 8 cups Bread flour � 36 oz or (2 lb 4 oz)

v 4 teaspoons salt - 1 oz (add after autolyse)

Mix the ingredients well in your mixer for about 2 � 3 minutes (with the Blendtec mixer you would mix at level 2 or 3) or just until mixed. Then allow the dough to autolyse (rest) for 20 minutes.

After autolysis, add salt and mix dough on low speed (level 1 for the Blendtec) for about 1 minute. Then let the dough bulk ferment (which just means the first rise) for 6-8 hours. Stir the dough down with just two turns of the dough hook twice during the 6 -8 hour bulk fermentation. This is to strengthen the gluten strands and line them up, much like folding would do plus it helps to keep the dough from over fermenting. After bulk fermentation, pour out the dough onto a lightly floured surface and knead a couple of times then gather into a ball. Divide the dough into three pieces. I divided the dough into two loaves weighing 2 lbs each and one loaf weighing 1 lb 4 oz (a gift loaf). Shape loaf into the general shape you wish and then allow the dough to rest for 5 � 10 minutes (bench rest). After benching (resting) shape loaves into their final shapes and put them into the proofing baskets, or pans which are lined with proofing cloths if you wish (Bannetons do not have to be lined). Allow the dough to set out for � hour and then refrigerate overnight. You can skip the � hour wait if the dough has been raising pretty quickly during the day. Next morning take out one loaf and then the other loaves 20 minutes apart(so you don�t have to bake them all at the same time) then allow the dough to raise until proofing is done. Proofing is the second raising of the dough. This can take anywhere from 1 � 3 hours. When the dough is ready and feels bubbly and� springy but not saggy, then taking the first loaf sprinkle the top (actually the bottom) with semolina or whole grain flour and turn out onto a peel or flat cooke sheet. Then slash, spray and bake in a preheated 450 degree oven for 15 minutes covered with a roasting lid which has also been preheated in the oven. After 15 minutes, turn down the oven to 425 degrees and continue baking for about 15 more minutes, turning halfway for even browning. Turn the oven back up and put the roasting lid back in to preheat for five minutes until the next loaf is ready to go in. Slicing is difficult and can make the bread gummy if you slice while still hot. Cool the bread and eat with fresh butter.