mariadnoca
Moderator
I feel like I'm chasing my first loaf as it was prettier than everything else so far. When I cut this I will update with crumb photos, but I'm gifting one to my SIL and the other to my MIL when we do brunch at SIL's house tomorrow. Slideshow of photos are at main post link. I wanted them to get darker, but then they were over baking., as it was I got an internal temp of 208F, but I baked completely different given I was using a dutch oven. Also, I retarded it in the fridge almost 16hrs. As you can see I tried several slash styles including "Frankenbread" on the upper right. I keep forgetting to buy razor blades.
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Norwich%20More%20Sour%20Bread/IMG_2636_zpsecae6690.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Norwich%20More%20Sour%20Bread/IMG_2631_zps55f3a7ea.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Norwich%20More%20Sour%20Bread/IMG_2633_zps286b15d6.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Norwich%20More%20Sour%20Bread/IMG_2635_zps51d71512.jpg
Norwich More-Sourdough
Yield: 2 kg (4 loaves) Maria's note: 4 small loaves, maybe good for chowder bowls
Time:
Elaborate sourdough starter: however long yours takes
Mix/autolyse: 35 minutes
First fermentation: 2.5 hours, with a fold at 1.25 hours
Divide, bench rest, and shape: 25 minutes
Proof: 2.5 hours (or 1.75 hours, then retard for 2 – 16 hours)
Bake: 40 minutes
Desired dough temperature: 76F
Ingredients:
775 g flour
180 g coarsely-ground whole rye flour (such as King Arthur Flour pumpernickel)
560 g water
480 g mature 100%-hydration sourdough starter
23 (3.75 t.) g salt
Method:
1. In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute.
2. Let the dough rest (autolyse) for 30 minutes.
3. Add the salt and continue mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
4. Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container). Ferment at room temperature (72F – 76F) for 2.5 hours, with a fold at an hour and 15 minutes.
5. Turn the dough out onto a lightly floured counter. Divide it into 400g – 500g pieces and pre-shape them into light balls. Cover loosely and let them rest for 20 minutes.
6. Shape into boules or batards and place seam-side-up in a floured couche or proofing baskets.
7. Proof, covered, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about an hour and 45 minutes at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator; this will yield even tangier bread.
8. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now.
9. Before baking, slash the loaves as you like.
10. Once the loaves are in the oven, turn the heat down to 450F. For 450g loaves, bake for 8 minutes with steam, and another 22 minutes without steam. The crust should be a deep brown. Then turn off the oven and leave the loaves in for 10 minutes longer, with the door ajar, to help them dry. Larger loaves will need to be baked longer.
11. Cool on a wire rack.
http://www.wildyeastblog.com/2008/11/05/more-sour-sourdough/
http://s788.photobucket.com/user/4ebay_bucket/slideshow/Food/Norwich%20More%20Sour%20Bread
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Norwich%20More%20Sour%20Bread/IMG_2636_zpsecae6690.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Norwich%20More%20Sour%20Bread/IMG_2631_zps55f3a7ea.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Norwich%20More%20Sour%20Bread/IMG_2633_zps286b15d6.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Norwich%20More%20Sour%20Bread/IMG_2635_zps51d71512.jpg
Norwich More-Sourdough
Yield: 2 kg (4 loaves) Maria's note: 4 small loaves, maybe good for chowder bowls
Time:
Elaborate sourdough starter: however long yours takes
Mix/autolyse: 35 minutes
First fermentation: 2.5 hours, with a fold at 1.25 hours
Divide, bench rest, and shape: 25 minutes
Proof: 2.5 hours (or 1.75 hours, then retard for 2 – 16 hours)
Bake: 40 minutes
Desired dough temperature: 76F
Ingredients:
775 g flour
180 g coarsely-ground whole rye flour (such as King Arthur Flour pumpernickel)
560 g water
480 g mature 100%-hydration sourdough starter
23 (3.75 t.) g salt
Method:
1. In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute.
2. Let the dough rest (autolyse) for 30 minutes.
3. Add the salt and continue mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
4. Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container). Ferment at room temperature (72F – 76F) for 2.5 hours, with a fold at an hour and 15 minutes.
5. Turn the dough out onto a lightly floured counter. Divide it into 400g – 500g pieces and pre-shape them into light balls. Cover loosely and let them rest for 20 minutes.
6. Shape into boules or batards and place seam-side-up in a floured couche or proofing baskets.
7. Proof, covered, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about an hour and 45 minutes at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator; this will yield even tangier bread.
8. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now.
9. Before baking, slash the loaves as you like.
10. Once the loaves are in the oven, turn the heat down to 450F. For 450g loaves, bake for 8 minutes with steam, and another 22 minutes without steam. The crust should be a deep brown. Then turn off the oven and leave the loaves in for 10 minutes longer, with the door ajar, to help them dry. Larger loaves will need to be baked longer.
11. Cool on a wire rack.
http://www.wildyeastblog.com/2008/11/05/more-sour-sourdough/
http://s788.photobucket.com/user/4ebay_bucket/slideshow/Food/Norwich%20More%20Sour%20Bread