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9
Pinnacle of my sour dough
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I'm normally not one to share my creations, but this one was a dream come true.
Basically Country Brown from FWSY, but modified schedule, as the one in the book results in a way over proofed bread.
My starter, (100% hydration) is made from:
- 1 part sour dough from the previous day.
- 1 part whole rye flour (Svedjerug)
- 1 part whole wheat flour (Ølandshvede)
- 3 parts wheat (usually Frumenta Manitoba)
- 5 parts water.
Ingredients:
- 604g wheat (manitoba, cannot remember the brand).
- 176g whole Kamut wheat (freshly ground).
- 100g whole "Ølands" wheat (Ølandshvede, freshly ground).
- 684g water 33 degrees C.
- 22g salt.
- 220-260g sour dough.
Steps:
- Mix water and flour.
- 1 hour autolyse.
- Mix in salt, 5 min in the Ankarsrum.
- Mix in sour dough, until it starts to crawl up the dough hook.
- Not sure what the final dough temp was. The freshly ground flour raise the temperature a bit.
- 2 strech and fold
- Some coil folds until it feels right.
- Bulk fermantation is somewhere between 3 and 7 hours. Depends on starter viability, temperature and some magic. It's around 1.5-2 times the size of the unfermented dough.
- Shape, and into bannetons and into the fridge for 20 hours.
- Preheated oven, pie plate with water at the bottom for steam, baking steel. 250 degrees C.
- After 4 min, score the bread (if I do it at the start, it sets and the expansion is uncontrolled).
- Bake for 30 minutes total.
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