Vermont Sourdough bread

This is another version of Vermont breads of Hamelman.


Ingredients:

Preferment (total 368g):

• 150g bread flour
• 188g water
• 30g sourdough (100% hydrated)

Final dough (total 1699g):

• 750g bread flour
• 100g rye flour
• 462g water
• 19g salt
• the above preferment (only 368g)

Directions:

1. Make the preferment 12-16 hours before. Let it sit at 21ºC.
2. Mix all ingredients except salt for 1-2 minutes.
3. Autolyse 60 minutes.
4. Add salt and mix 8 min, DDT 24ºC.
5. Bulk fermentation 2h30" with stretching and folding after 1h15".
6. Shape.
7. Final fermentation 2h at 24ºC.
8. Bake 60 min at 240ºC.