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Sourdough

Mighty_Quinn
Mighty_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
http://i1254.photobucket.com/albums/hh616/_IPA_/626df7e1.jpg

Scored and on the egg
http://i1254.photobucket.com/albums/hh616/_IPA_/9deeca4d.jpg

All done!
http://i1254.photobucket.com/albums/hh616/_IPA_/fd4b85ba.jpg

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