Section 1

Cracked Wheat San Francisco Sourdough

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Use a San Francisco Sourdough starter for this recipe for it�s longer fermenting capability. This recipe makes approximately 6 pounds 7 oz of dough at 65 % hydration. Feed the starter in the evening on the day before mixing the dough.

Baker�s Percentages

Sourdough Starter�� 36 oz�� - 52%

Water/Syrup�� 20 oz�� - 32.5 %

Oil�� .8 oz�� - 1.3 %

Salt�� 1.2�� - 2.0 %

Cracked Wheat�� 1.5 oz�� - 2.4 %

Flour� �� 48 oz �� - 78.0 %

Total weight of dough�� 6 lbs 7.5 oz�� - 168.2 %

Total flour�� 3 lbs 13.5 oz�� - 100%

Total water�� 2 lbs 8 oz�� - 65.0

Next afternoon around 11:00 a.m. � 12:00 noon, mix together in your mixer:

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In your mixer add:

v sourdough starter � 36 oz at 166% hydration

v tepid water � 20 0z��

v Sea Salt � 1.2 oz ��

v Oil - �.8 oz

v Cracked Wheat � 1.5 oz (use up to 3 oz if desired)

v Bread flour � 48 oz

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Mix the ingredients on a medium speed just until mixed, this takes about two to three minutes. Then allow the dough to autolyse (rest) for 20 minutes.

After autolysis, mix dough on low speed for about 1 minute. Then let the dough bulk ferment (which just means the first rise) for 7- 8 hours until doubled. Turn the dough down at least twice during the bulk ferment which helps develop and line up the gluten strands. To do this hit the start button and let the hook stir the dough about twice around the bowl on the lowest setting. Or, if using a dough folding container, fold the dough about every two hours or so and cover. 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 weighing about 2 lbs 2.5 oz each. Shape loaves into the general shape you wish and then allow the dough to rest for 5 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).

Let dough set out for about 30 minutes and then cover the dough with plastic bags and refrigerate overnight. In the morning, allow the dough to final proof for 2 � 3 hours (whenever the dough looks doubled and spongy/springy) and then turn dough out on peel and slash, spray, cover with roasting lid and bake in a preheated 475 degree oven for 15 minutes. After 15 minutes, remove roasting lid, turn down the oven to 425 degrees and continue baking for about 15 more minutes, turning halfway for even browning. Take out loaf and cool on a rack. If your first loaf turns out too brown, turn the oven down to 400 degrees during the second half of the bake instead of 425 degrees.� Don�t forget to put the roasting lid back into the oven and reheat to 475 degrees again, before putting in the next loaf. This San Francisco Sourdough loaf is chewy, crispy crust, and full of holes, it tastes great!