Hopefully the training wheels are off. Another total sourdough dough has been put into its chilled resting place for the night. Started yesterday with a small preferment begun with Rodney and assembled into a sloppy, doughy mess to bulk ferment in the proofing box around 5 p.m. today.
Four hours later and the dough had almost doubled in bulk and was ready for the baskets.
This style dough is very wet and can be a little difficult to handle but its getting a little easier each time. There are videos out there showing how to handle it.
After shaping and placing in the bannetons, it was into the fridge for an overnight retardation.
Baking was early the next day as I had to leave the house for my monthly breakfast meeting with my former co-workers. Ron finished the final baking and the loaves came out to quote “baked to a golden perfection.”
The loaf on the left went in a little crooked but recovered quite well. On the right is the signature t-rex slash that when turned upside is a “W.” Below is the recipe I developed for these loaves.
Artisan Sourdough Rye (Makes two loaves)
10 gr. Rye
10 gr. Bread Flour
5 gr. Whole Wheat Flour
20 gr. Water
Mix together and leave in a warm spot to ferment for 12 hours. It should almost double in bulk. I already have a well developed rye sour, Rodney, so instead of creating the builds, I take 100 grams of Rodney and mix it with 100 grams each of whole wheat flour and water and let it sit till almost double.
All of Build #1
50 gr. Bread Flour
50 gr. Whole Wheat Flour
50 gr. Warm Water
Mix together and leave in a warm spot to ferment for 12 hours. It should double in bulk.
All of Build #2 (or a fed levain of 200 grams)
650 gr. Bread Flour
150 gr. Rye Flour
50 gr. Whole Wheat
600 gr. Warm Water
21 gr. Kosher or Sea Salt
Mix all the flours with 600 gr. of very (about 90 dF) warm water. I use either a spatula or my new Danish Dough Whisk.
Autolyse 20-30 minutes. Sprinkle the salt and add 50 gr. of water. Mix well with your hand like a pincer and stretch and fold also.
Put in a warm place (I used my microwave with a measuring cup of water full of boiled water to get it toasty) and perform stretch and folds every 30 minutes for the first two hours. Bulk rise 6-12 hours or at least until double in volume. This time it only took about 4-5 hours…Rodney was very frisky.
Pour dough onto a lightly floured surface and using a dough scraper or knife, work some flour around the edges of the dough gently lifting and folding the dough, being careful not to degas it too much.
Divide the dough and using the dough scraper or knife, pre-shape each piece into a round by gently lifting and folding the edges like an envelope and then pulling the dough toward you to form a taut skin….easier said than done but I keep practicing.
Lightly dust the top of the dough, cover with a towel and let rest for 20 to 30 minutes.
Final shape the dough and put into well floured bannetons or towel lined bowls. Place in plastic bags after lightly flouring the tops of the loaves and refrigerate for 6 – 12 hours. You can also dust the loaves with semolina or cornmeal.
Pre-heat your oven to 500 dF with the dutch oven inside. Remove the bannetons from the refrigerator, turn over the bannetons over the pre-heated dutch oven and let gravity do its thing. I’m still trying to get them perfectly centered over the dutch ovens. Slash the loaves, cover and reduce the heat to 475 dF.
Bake 20 minutes at 475 dF. Uncover and bake for an additional 20 minutes until golden brown. The loaves are done when they reach an internal temperature of 200 dF plus/minus.
If you watch any of the Ken Forkish videos, he takes the bannetons and dumps them on a floured counter and then gently picks them up and puts them in the dutch ovens. Some folks also put the loaves into cold dutch ovens…I may try that at some point. I could not have reached this point so quickly without the help of great folks on The Fresh Loaf forum!