Whole Wheat Sourdough Hearth Bread 2 by MangoChutney

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    rottiedogs
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      Whole Wheat Sourdough Hearth Bread 2
      Submitted by MangoChutney - ... on June 08, 2011 at 3:39 pm

      DESCRIPTION
      Tender, chewy bread made with the ingredients of whole wheat Tartine Bread but worked by the technique of Jonathen Kandell's Desem. The flour is all soaked overnight in the liquid, which was suggested in Tartine Bread but not actually done. The multiple uses of whey are my adaptation.

      SUMMARY
      Yield 1 x 4.25lb Source Heavily adapted from Tartine Bread File under hearth loaf pan, sourdough, Whole wheat

      INGREDIENTS
      200g starter
      1000g whole wheat flour
      14 fl oz water
      14 fl oz whey
      20g salt

      One or two 12" USA*Pans Hearth Loaf pans

      INSTRUCTIONS
      Feed some starter with 100g flour and 100g water. Leave on the counter overnight to ferment.

      Add the 1000g flour to the combined liquids. Mix with your hands, or a hand tool. You only need to be sure all of the flour is moistened. Cover and place in the refrigerator overnight.

      Next morning, place the soaked flour in the mixer bowl. Add the salt and starter. Knead with the dough hook for 5 minutes. Rest 5 minutes, then knead for 5 more minutes. Dump into lightly oiled bowl, cover, and let rise for 4 hours with stretch and fold in the bowl every half hour.

      Shape into loaf. Place in lightly greased pan. Cover and let rise for 90 minutes. Dough at this point is wobbly like descriptions of ciabatta dough.

      Preheat oven to 450 degrees F. When oven is heated, pour 1/4 cup whey onto surface of loaf. Place in oven and invert second pan over first, or use some aluminum foil to make a sealed balloon over the top to hold in steam.

      Bake for 20 minutes at 450 degrees F.

      Remove covering pan or foil. Crust at this point will be an unhealthy looking boiled tan. It will start browning once the steam is no longer held in.

      Lower oven temperature to 350 degrees F. Bake for 50 minutes at 350 degrees. Center of bread should be 200 degrees F.

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