One Night Sponge Sour

 

��

 

 

 

This One Night Sour is part of the Motherdough collection of recipes. You will need some preparation before attempting the Motherdough recipes because a Motherdough starter needs several days of cold fermentation before using. To understand what Motherdough is, read the chapter on �Motherdough�.

 

This recipe needs a 70 % Motherdough. Make up the Motherdough 2 � 3 days before making the preferment.

 

To make the Motherdough:

 

Text Box: To make about 1.5 lbs of 70% Motherdough follow these directions (this is more than will be needed for the recipe) v 3/4 cup of any vigorous sourdough starter at 166 % hydration – 6.7 oz v 3/4 cups water – 6 oz v 2 & 2/3 (approx) cups bread flour –12.0 oz Stir well together and let ferment at room temperature for 3 - 4 hours, then refrigerate. Motherdough is best used at day three but it can be used up till day 5, then you need to feed it or throw it out. This will make enough for the recipe below and some leftover to feed and use again next time. You will need 1 lb of the Motherdough to make “One Night Sponge Sour”, the leftover Motherdough needs to be fed for the next use. To feed the Motherdough add: (This is to feed a 70 % hydration Motherdough) If your Motherdough is old and you are refreshing it, discard all but 8-9 oz of dough and then feed: v 7/8 cups water – 7 oz (use one cup and take out 1/8 of a cup of water) v 2 ¼ (approx) cups flour – 10 oz Stir well and let set out at room temperature for 3-4 hours, then refrigerate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One Night Sponge Sour uses 12 oz of Motherdough starter:

This recipe makes 2 large loaves weighing 2 lb 3 oz each and is 65% hydration.


Make the preferment:

 

In the evening, mix together in a large bowl or container: (These measurements are based on actual weight)

 

Preferment�������

Volume

Standard

Metric

Bakers %

Motherdough 70% hydration

1.5 cups

12 oz

340.2

58.4 %

Water

2 cups

16 oz

453.6

77.8 %

Cracked Wheat

� cup

1.5 oz

42.5

7.3 %

Bread Flour

2 2/3 �cups

12 oz

340.2

58.4 %

Total Weight

2 lbs 9.5 oz

2 lbs 9.5 oz

1176.5

201.9%

Hydration

 

 

 

101.9%

 

 

Mix well to incorporate all ingredients. Cover lightly and
ferment overnight at room temperature (between 68 - 76F/ 20 -24C)

 

To make up the dough:

 

Next morning at 8 - 9 A.M. take out your preferment, pour it into your dough mixer and add:

 

Ingredient

Volume��������� 2 loaves

Standard�������� 2 loaves

Metric���������� 2 loaves

Bakers %

Preferment

Use all

2 lbs 9.5 oz

1176.5 g

100.1 %

Water

3/4 cup

6 oz

170.1 g

14.5 %

Oil

1 � Tbsp

.8 oz

22.7

1.9 %

Bread Flour

4� 2/3 cup

1 lbs 4.9 oz

592.5 g

50.4 %

Salt (add after autolyse)

4 teasp

.8 oz

22.7 g

1.9 %

Total Dough Weight

4 lb 6.0 oz

4 lb 6.0 oz

1984.5 g

168.9%

Total Flour Weight

2 lb 9.5 oz

2 lb 9.5 oz

1175.2 g

100.0 %

Total Water Weight (hydration)

1 lb 10.9 oz

1 lb 10.9 oz

763.9 g

65.0%

 

Mix until ingredients are well incorporated (about 2 -3 minutes) on low/medium speed and then let the dough rest (autolyse) for about 20 minutes. After autolysis is done add:

v    .8 oz salt /22.7 g

Mix the dough for 4 more minutes in your mixer on low speed. Let the dough to bulk ferment in a warm (80 � 86F/26-30C) covered, for 4 hours. Once each hour, take out the dough and fold it following the directions on page (? ) for dough folding. After 4 hours shape loaves one at a time by shaping one loaf, and then 30 minutes later, shape the second loaf. This is to stagger the loaves so they are not both ready at the same time to bake. Keep dough that is not being shaped in covered container or covered with a damp cloth. When dough shaping is done, place the shaped dough into bannetons, lined baskets or a couche. Allow the dough to proof at room temperature for about 1 - 2 hours (this depends on the activity of the dough and how warm your kitchen is). 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 peel or flat baking sheet sprinkled well with Semolina flour or cornmeal. Slash the top of the dough. Then bake in a well preheated oven for 20 minutes at 425 degrees, using a baking stone and the roasting pan method of baking. After 20 minutes, open the oven and take off the roasting lid (be careful of hot steam). Continue to bake uncovered for another 15 minutes. During the 15 minutes, turn the loaf at least once to evenly brown the crust (you may not need to do this with a convection oven). Cool, slice and enjoy!

 

�����������

�����������