Section 1

Northwest Morph Sourdough

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Printable Version: �http://www.northwestsourdough.com/bookrecipes/morph/NWmorph.doc

Morphing two different starters can be fun. This sourdough bread is a morphing of Whole Wheat (Desem) Starter and a white (Northwest) starter both at 166% hydration (ratio: 8.3 oz water/5 oz flour) This recipe will make 4 lbs 1.3 oz of dough and is a one day sourdough which means it is mixed and baked on the same day. Start this recipe early in the day to allow sufficient time for fermentation and baking.

�� To your mixer add:

v �� cup vigorous 166% hydration Desem sourdough starter � 4.5 oz

v 1 cup 166% hydration Northwest starter � 9.0 oz

v 1 & �� cups water� 12.0 oz

v � cup evaporated canned milk � 4.0 oz

v 1 Tablespoon Malt syrup - .8 oz

v 7&2/3 cups Bread flour � 34 oz

v 4 teaspoons salt � .8 oz (add after autolyse)

Mix all of the ingredients (except the salt) well in your mixer for about 2 � 3 minutes on low speed or just until mixed. Then allow the dough to autolyse (rest) for 20 minutes.

After autolysis, mix dough on low speed for 5 minutes. Breads made with a one day mix and bake formula need to be mixed longer to develop the gluten.� Allow the dough to bulk ferment (which just means the first rise) for 4 hours. Stir the dough down with just three turns of the dough hook twice during the 4 hour bulk fermentation. This is to strengthen the gluten strands and line them up, much like folding would do.

�After bulk fermentation, pour the dough onto a lightly floured (Whole Wheat flour) surface and knead a couple of times then gather into a ball. Divide the dough into four pieces. Shape the dough into thick ropes which are about 18 inches long and then allow the dough to rest for 5 � 10 minutes (bench rest).

After resting, shape loaves into their final shapes by taking two pieces of the rope shaped dough and twisting them around one another. Tuck the ends in under the dough. Place the loaves into the proofing baskets, or pans which are lined with floured proofing cloths. Stagger the baking of the loaves by putting one loaf in the refrigerator for 40 minutes.

Proof the dough for 1.5 � 2 hours in a warm place at 80F-26C. Either keep the proofing box humid or cover the loaves with moist cloths or plastic bags to keep the dough from drying out. Preheat your oven, baking stone and roasting lid to 425F- 218C degrees when you have about an hour left for proofing. When the dough is ready and feels bubbly and springy but not saggy, then taking the first loaf, gently lift it out of the banneton and place it on a floured peel. Slash the dough along the twists and then place on the hot baking stone.

Quickly spray the dough all over with water and then cover with a hot roasting lid. Bake for 20 minutes. After 20 minutes, take off the roasting lid and turn down the oven to 400F- 204C degrees.

Continue baking for about 10 more minutes, turning halfway for even browning. Take out your bread and put it on a cooling rack. Then turn the oven back up to 425F- 218C and put the roasting lid back in to preheat for 5 - 10 minutes until the next loaf is ready to go in. Cool the bread and eat with fresh butter. Sourdough breads are always at their best the first day baked.

This loaf is very nice sprinkled with sesame or poppy seeds. Make an egg wash of one egg beaten with one Tablespoon of water and spread this over the dough before slashing. Sprinkle the seeds over the egg washed dough and then slash. Continue with the baking.

Ingredient	Volume�� 2 Loaves	Standard�� 2 Loaves	Metric�� 2 Loaves	Bakers %
Whole Wheat Sourdough Starter	� cup	4.5 oz	382 g	34.5 %
White Sourdough Starter	1 cup	9 oz	382 g	34.5 %
Water	1 �� cup	12 oz	340 g	30.7 %
Cream or � & � milk	�� cup	4 oz	113 g	10.2 %
Malt Syrup	1 TBSP	.8 oz	22 g	2.0 %
Bread Flour	7 & 2/3�� cups	2 lbs 2 oz	963.9 g	87.0 %
Salt (add after autolyse)	4 teasp	.8 oz	22 g	2.0 %
Total Dough Weight	4 lb 1.1 oz	4 lb 1.1 oz	1845.5 g	166.6%
Total Flour Weight	2 lb 7.1 oz	2 lb 7.1 oz	1107.8 g	100.0 %
Total Water Weight (hydration)	1 lb 8.7 oz	1 lb 8.7 oz	699.2 g	63.1%