Two Night Super Sourdough

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Super Sourdough is made using a preferment and long bulk fermentation. This recipe makes approximately 3.5 lbs of dough. It should make up two nice sized loaves weighing about 1 lb 12 oz each. This dough is 64 % hydration.

Baker�s Percentages

Sourdough Starter�������� 9 oz��������������������� - 27%

Water��������������������������� 16 oz�������������������� - 47.9 %

Oil��������������������������������� 0.5 oz������������������ - 1.5 %

Salt������������������������������� 0.6����������������������� - 1.8 %

Flours���������������������������� 30 oz������������������� - 89.9 %

Total weight of dough�� 3 lbs 8.1 oz������������ - 168 %

Total flour��������������������� 2 lbs 1.4 oz����������� - 100%

Total water��������� ��������� 1 lb 5.6 oz������������� - 64.8 %

The night before mixing, make up a preferment by adding together:

v 1 cup vigorous sourdough starter � 9 oz

v 1 cup water � 8.0 oz

v 1.5 cup Bread Flour � 6.75 oz

v �� cup Spelt or Whole Wheat Flour � 2.1 oz

v 1/4 cup Rye Flour � 1.0 � oz

Mix the ingredients well, cover the bowl and allow the preferment

������������������ �to set overnight at room temperature.

Next morning (around 10 a.m.), to your preferment mixture add:

v � �cup water � 4 oz

v 1 cup Bread flour � 4.5 oz

Cover and allow fermentation to continue until around 3 � 4 p.m.

�Then pour the whole mixture into your dough mixer and add:

v �� cup water � 4 oz

v 1 Tablespoon Oil � 2 oz

v 2 teaspoons Sea Salt � 0.6 oz

v 3.5 cups Bread Flour � 15.75 oz

Mix all ingredients together just until incorporated (about 3 minutes) and then allow the dough to rest for 15 minutes (autolyse).

After autolysis, mix dough on low speed for about 1 minute. Then let the dough ferment for about five hours more. After bulk fermentation, pour out the dough onto a lightly floured surface and knead enough to gather into a ball. Divide the dough into two pieces. 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 lines bowls. Let the dough set out for about � hour and then put the loaves, still in their baskets, into a plastic bag and into the refrigerator. In the morning, take out the loaves one at a time about twenty minutes apart, and allow the dough to final proof for 2 � 3 hours and then slash, spray once and cover with a roasting lid which has been preheated in a 475 degree oven. Bake for 15 minutes. Then, take off the roasting lid, being careful, as hot steam can escape. Then �turn down the oven to 435 degrees and continue baking for about 20 more minutes, turning halfway for even browning. Cool. Eat with lots of butter.

The sour sometimes takes several hours to come through and is enhanced, if during prefermentation, you can keep the mixture at around 75-78 degrees.