��� Noname
Sourdough
Say hello to Noname bread. I thought the testers
would like to name it. This bread uses a 60% Motherdough with a long second
proof. Motherdough can really help you achieve the dark reddish crust similar
to Boudin sourdough. �To make the 60%
hydration Motherdough, combine the first three ingredients below and then allow
the Motherdough to ferment at room temperature for 3 � 4 hours. Then in a
covered container, refrigerate 2 to 3 days before using.
|
60%
hydration Motherdough���� ���� |
|
3 oz starter at 166% hydration |
|
3 oz water |
|
7 oz flour |
|
Makes 13 oz Motherdough |
|
After use feed with: |
|
3 oz water |
|
5 oz flour |
In the
afternoon, around
In your dough mixing bowl combine all of the following ingredients in the order
on the list, except the salt, which will be added after autolyse.
|
Ingredient |
Volume��������� 3 loaves |
Standard�������� 3 loaves |
Metric���������� 3 loaves |
Volume�������� �������1 loaf |
Standard���������� 1 loaf |
Metric���� 1 loaf |
Bakers % |
|
60%
Motherdough aged 2- 3 days |
1 cup |
9 oz |
255.2 g |
1/3 cup |
3.0 oz |
84.9 g |
14.6 % |
|
Water |
4 1/2 cups |
36 oz |
1020.6 g |
1 1/2 cup |
12.0 oz |
338.9 g |
58.3 % |
|
Whole
Wheat Flour |
� cup |
2.1 oz |
59.5 g |
2 & 2/3 TBS |
0.7 oz |
19.8 g |
3.4 % |
|
Bread
Flour |
12 cup |
3 lbs 6 oz |
1530.9 g |
4 cups |
18 oz |
509.2 g |
87.5 % |
|
Salt
(add after autolyse) |
2 TBS |
1.2 oz |
34.0 g |
2 tsps |
0.4 oz |
11.3 g |
1.9 % |
|
Total
Dough Weight |
6 lb 6.3 oz |
6 lb 6.3 oz |
2900.2 g |
2 lb 2 oz |
2 lb 2 oz |
963.9 g |
165.7% |
|
Total
Flour Weight |
3 lb 13.7 oz |
3 lb 13.7 oz |
1749.9 g |
1 lb 4.5 oz |
1 lb 4.5 oz |
581.9 g |
100.0 % |
|
Total
Water Weight (hydration) |
2 lb 7.4 oz |
2 lb 7.4 oz |
1116.3 g |
13.1 oz |
13.1 oz |
370.6 g |
63.8% |
Mix until
ingredients are well incorporated (about 2 -3 minutes) on medium speed and then
let the dough rest (autolyse) for about 20 minutes. After autolysis is done,
add the salt and mix the dough for 1 minute in your mixer on low speed. Allow
the dough to bulk ferment, covered, for 5 hours. Place in a lightly covered
container and refrigerate overnight. Next morning, take out the dough and
uncover it, push it down and then allow the dough to warm at room temperature
for 2 hours. Then shape loaves. If making more than one loaf, divide the
dough.� Shape each piece as desired,
staggering the shaping 30 minutes apart. Keep dough that is not being shaped in
covered container or covered with a damp cloth. When dough shaping is done,
place in bannetons, lined baskets or couche. Allow the dough to proof at room
temperature for about 2 - 3 hours (it usually takes around 2 hours). When the
dough is done proofing, (push the tip of your finger into the side of the
dough, if it feels bubbly, soft and the dent fills in slowly, it is ready).
Turn dough over onto a dusted peel and slash the top of the dough.� Then bake in a well preheated oven for 16
minutes at 425 degrees, using a baking stone and the roasting pan method of baking
(this is explained in the baking chapter). After 16 minutes, open the oven and
take off the roasting lid (be careful of hot steam). Continue to bake uncovered
for another 16 minutes, turning the loaf after 8 minutes to evenly brown the
crust. Cool, slice and enjoy!
Copyright December 2008