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Mighty_QuinnMighty_Quinn Posts: 1,878
edited February 2012 in EggHead Forum
Had a double batch of this dough I made up the other day. Boules went on the Egg at 500.....took about 50 minutes.

260 grams starter
400 grams bread flour (I use King Arthur's brand)
60 grams whole wheat flour
30 grams rye flour
14 grams salt
292 grams water (room temp or cooler)
1/8 teaspoon active dry yeast

Dissolve yeast in water and let sit 5-10 minutes to proof--- mix all ingredients excecept salt in kitchen aid with paddle attachment.. Let sit 25 minutes in bowl---add salt and knead with dough hook for 9 minutes (this can be done by hand, but I would knead 15 minutes). Put dough in large oiled bowl and immediately put in fridge..leave overnight or up 3 days...longer the better flavor/texture, but I usually just go overnight. Baking day, take out of fridge at least 3 hours before dividing and shaping loaves and stretch and fold the dough over itself from 12 to 6 and then 9 to 3..then rest for 3 hours to come to room temp. Divide into two portions for two smaller loaves or form one larger one (search YouTube for great video demos of shaping loaves and boules). Once loaves are shaped leave to rest covered with a towel to proof for about 90 minutes...bake with steam until nicely browned and internal temp is 195- 200.

Preshaped loaves

Scored and on the egg

All done!


  • Awesome! Thank you.
  • You bet!...the starter is important here...I wouldn't just use the same recipe omitting the starter.
  • MattlockMattlock Posts: 64
    Did you make your own starter?  I have been looking at purchasing an existing starter and saw that King Arthur's brand sells a 1 oz wet starter for about $15 (with shipping).  Any thoughts or recommendations? 

    Newbie Egghead - Just got a LBGE at the Georgia Eggfest! Life is Good!
  • NewportlocalNewportlocal Posts: 474
    Great job! My luck with sourdough trying some Boudain yeast was less than exemplary. Maybe I will try again with your method. Looks great!
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I was given a little starter from a bakery and grew that into about 6 cups or so that i keep and feed weekly. This looks like a good way to make one though...
  • NewportlocalNewportlocal Posts: 474
    Hmm maybe the book I read a little Alaskan recipe book on setting up my starter was wrong. May look more into proper starting and care of starter or the books recipe with the starter may have had problems. Mine was not good. I have some Boudain yeast and some 2500 year old yeast from Egypt from a chef in New York if you ever want some I can mail some to you. I am very lost on the bread thing.
  • rickHPrickHP Posts: 49

    Did you make your own starter?  I have been looking at purchasing an existing starter and saw that King Arthur's brand sells a 1 oz wet starter for about $15 (with shipping).  Any thoughts or recommendations? 

    A good source for starters is I've been very successful with the couple I've bought from there. I've tried making my own from scratch, but it was never very vigorous. I've been able to leave the sourdo ones in the fridge for a couple of months and revitalized them pretty quickly.

  • gdenbygdenby Posts: 5,948
    Very nice bubbly interior.

    If you have the sourdough starter, why add extra yeast?
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Just to give it a little boost. It's especially helpful on shorter (overnight) fermentations. If I know I'm leaving it in the fridge for a few days, I won't add any extra...
  • NewportlocalNewportlocal Posts: 474
    Interesting advice. That was my issue it didn't rise enough.
  • ShiffShiff Posts: 1,708
    I use a free starter available from:

    read their history - very interesting. The starter is great.  I put in a few bucks to help them with their distribution costs. 
    Large BGE
    Barry, Lancaster, PA
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