Section 1

Austrian Morphed Sourdough

� Morph Bread �� Morph Sourdough Bread with Desem

This sourdough bread is a morphing of Desem Starter which is at 80 % hydration (ratio : 4oz water/5 oz flour) and Austrian Starter which is at 166% hydration (ratio: 8 oz water/5 oz flour) This recipe makes 7 lbs 2.5 oz., enough for four loaves at 1lb 12.5 oz each. It would be best to start this recipe around 11:00 a.m. to allow sufficient time for bulk fermentation.

�� To your mixer add:

v 3 cup vigorous Austrian sourdough starter � 27 oz

v 1 cup Desem starter � 9.5 oz

v 2 & �� cups tepid water� 20 oz

v � cup evaporated canned milk � 4.5 oz

v 2 Tablespoons oil � 1 oz

v 4.5 cups Whole Wheat flour � 19.3 oz

v 7& �� cups Bread flour � 32 oz

v 5 teaspoons salt � 1.25 oz

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

After autolysis 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 6-9 hours until doubled. Stir the dough down with just two turns of the dough hook twice during the 6 -9 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 (Whole Wheat flour) �surface and knead a couple of times then gather into a ball. Divide the dough into four pieces. I divided the dough into four loaves weighing around 1lb 12.5oz each . Shape loaves 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 quickly during bulk ferment. 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 or more 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 baking sheet. Then slash the dough while still on the peel, pop into the hot preheated 450 degree oven, spray once with water quickly and then cover with a roasting lid which has also been preheated in the oven. Bake for 15 minutes. 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. Cool the bread and eat with fresh butter. Sourdough breads are always at their best the first day baked.