I also realized that in the last weeks I have produced more sourdough to be discarded than normal so I needed a recipe to through it in. That would not be the raising agent as yeast works much faster than sourdough but would add a bit of sour country flavor to the bread.
The next days I saw that the bread was getting dry much faster than I was used when I was baking only with sourdough. The taste of this bread is excellent, however it losts its moisture quite quickly comparing to the sourdough ones.
On the other side, again a dough that was a pleasure to work with and a pleasure to see it raising so fast.
Ingredients:
- 1000g bread flour (10% proteins)
- 700g water (at room temperature)
- 13g fresh yeast
- 18g salt
- 150g discarded sourdough (optional)
Directions and my schedule:
- 11:20 AM mix the flour with water and let it stand for minimum 20 minutes.
- 12:10 add salt and yeast and mix/knead for 15 minutes on the second speed of a stand mixer.
- 12:25 do the bulk fermentation for 3h at room temperature ~ 23ºC (it can be longer if the temperature in the room is lower). Do also 2 stretch and folds at 45 min interval. I did this at 13:15 and 14:40.
- 15:15 take the dough out of the bowl and shape 3 oblong loaves. Put the shaped dough in floured bannetons and cover them with a towel.
- 15:30 start the final fermentation for 1h.
- 15:50 turn on the oven at 260ºC to preheat the baking stone and a pan with lava stones under it.
- 16:35 Slide loaves into the oven on the hot baking stone. Pour 150ml of water on the lava stones under to create steam.
- Bake for 15 minutes at 260ºC and then reduce at 230ºC and continue to bake for 30 minutes. The bread is ready at 17:20.
This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 276.
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