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<blockquote data-quote="CleverNickName" data-source="post: 8608018" data-attributes="member: 50987"><p>Happy birthday to Gordon, my sourdough starter, who is celebrating his 2nd year today.</p><p></p><p>[ATTACH=full]155541[/ATTACH]</p><p><span style="font-size: 12px">Drat...slightly under-proved. Ah well. </span></p><p></p><p><strong>CleverSourDough</strong></p><p>200g bread flour</p><p>300g whole wheat bread flour</p><p>350g water</p><p>12g salt</p><p>100g sourdough starter*</p><ol> <li data-xf-list-type="ol">Mix the first four ingredients together, let stand for 30 minutes. </li> <li data-xf-list-type="ol">Then knead for 10 minutes in the bowl, working the sourdough starter in until smooth.</li> <li data-xf-list-type="ol">Bulk ferment for two hours, using the "stretch and fold" technique to develop the gluten.</li> <li data-xf-list-type="ol">Shape the dough, place it in a well-floured banaton, and let rise in the refrigerator overnight.</li> <li data-xf-list-type="ol">Put a pizza stone in the oven, and preheat to 450°F for at least an hour. Turn the dough out onto a sheet of parchment paper, slash the top, and let it rest while the oven preheats.</li> <li data-xf-list-type="ol">Bake directly on the hot stone at 450°F for 20 minutes, then reduce heat to 350°F for another 40 minutes.</li> <li data-xf-list-type="ol">The last step is the hardest: allow the loaf to cool completely before slicing.</li> </ol><p>*made from a 50/50 mixture of all-purpose flour and water, by weight. This ratio, along with the quantities above, will give you a dough with 73% hydration.</p></blockquote><p></p>
[QUOTE="CleverNickName, post: 8608018, member: 50987"] Happy birthday to Gordon, my sourdough starter, who is celebrating his 2nd year today. [ATTACH type="full" width="500px" alt="20220418_105312.jpg"]155541[/ATTACH] [SIZE=3]Drat...slightly under-proved. Ah well. [/SIZE] [B]CleverSourDough[/B] 200g bread flour 300g whole wheat bread flour 350g water 12g salt 100g sourdough starter* [LIST=1] [*]Mix the first four ingredients together, let stand for 30 minutes. [*]Then knead for 10 minutes in the bowl, working the sourdough starter in until smooth. [*]Bulk ferment for two hours, using the "stretch and fold" technique to develop the gluten. [*]Shape the dough, place it in a well-floured banaton, and let rise in the refrigerator overnight. [*]Put a pizza stone in the oven, and preheat to 450°F for at least an hour. Turn the dough out onto a sheet of parchment paper, slash the top, and let it rest while the oven preheats. [*]Bake directly on the hot stone at 450°F for 20 minutes, then reduce heat to 350°F for another 40 minutes. [*]The last step is the hardest: allow the loaf to cool completely before slicing. [/LIST] *made from a 50/50 mixture of all-purpose flour and water, by weight. This ratio, along with the quantities above, will give you a dough with 73% hydration. [/QUOTE]
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