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Home Cooking

Sourdough from homemade starter

silsurf | Jan 15, 201810:14 AM     19

I have been making bread at home since watching Michael Pollans doc "Cooked". The results have been mixed, but today's loaf was as good as anything I have ever had, just loved it.

Part of my quest is to simplify and demystify the process of making bread from home made starter. I think I have had some luck, but also think it is time to get some feedback.

Here is my basic recipe. I am not dealing with starter creation as that would be a separate subject. I found some great recipes, but they have had an awful lot of steps and from what I had this morning, I think it is not all necessary. My current plan is:

Day One Morning- Mixing and Stretch & Folds
in a ceramic bowl add:
75 grams fed Starter
265 grams Fresh Water (possibly less)
338 grams All Purpose flour
38 grams Whole Wheat

Let stand for at least an hour for "Autolyse"
add:
6 grams Sea Salt
19 grams Warm Fresh Water (or less)

Add salt and water and integrate into dough just by folding the dough over itself in the bowl.

Cover dough and stretch and fold every 30/60 minutes or as possible. throughout the day

Transfer dough to a work surface on top of a piece of parchment paper, shape into a loaf, cover with a little flour and a piece of plastic and let "proof" overnight.

Day Two - Baking Day

Preheat oven to 500 with dutch oven for one hour
Gently place loaf using the parchment paper to lower into the not very hot dutch oven
Spray with water and cook for 20 minutes with top on and 20 minutes with top off.

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