Cracked
Wheat San Francisco
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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.
Next afternoon
around
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In your mixer add:
v
sourdough
starter � 32 oz at 166% hydration
v
tepid
water � 20 0z�����������������������������������������
v
Sea
Salt � 1.2 oz ����
v
Oil
-� 1 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!
Copyright July 2008
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