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Ingredients
- Equipment recommended:
- 804 grams unbleached all purpose flour
- 26 grams whole wheat flour
- 50 grams rye flour (I used pumpernickel)
- 684 grams (by weight) filtered water at 90 to 95 degrees F
- 22 grams salt
- 216 to 275 grams active levain (the amount depends on your kitchen's temperature, more if your kitchen is cool. I used the minimum even though my kitchen was fairly cool.)
- Food grade buckets with the measurements on the outside.
- Large rubberband or tape to mark where the dough started.
- A kitchen scale. Essential.
- Dutch ovens for baking the bread. I used this Combo cooker and a 4 quart cast iron Dutch oven and I baked both loaves at the same time.
- Bannetons or proofing baskets that are about 9 inches across.
- Parchment paper.
Details
Servings 2
Adapted from karenskitchenstories.com
Preparation
Step 1
The levain for this bread is 80 per cent hydration with a mix of whole wheat and all purpose unbleached white flour. To create the levain/sourdough starter, I took 100 grams of my 100 per cent hydration white flour starter and fed it three times with 400 grams of white flour, 100 grams of whole wheat flour, and 400 grams of water with the final feeding on the morning of the day before baking day. With each new feeding, I started with 100 grams of starter. The book has instructions for creating your own levain if you don't already have a starter.
The dough is mixed completely by hand, mostly in dough rising buckets. Note: the book recommend much larger buckets than the ones I have because the author says it makes it easier to work with the dough. I need to hit my local restaurant supply place for a couple of new buckets. =)
26 grams whole wheat flour
About 8 hours after feeding the levain, and about 12 to 15 hours before baking the loaves, mix the flours in a large round (the author recommends 12 quarts, mine was 8 quarts) food grade bucket.
Add the water and mix with your hands until the dough comes together in a shaggy ball. Cover and let it sit for 30 minutes.
Evenly sprinkle the salt over the dough. Place your bucket on your scale and add the levain.
Mix the dough with your wet hands both by pinching it throughout and folding it. Once the dough is fully mixed, do a stretch and fold inside the bucket, cover with plastic wrap, and let it sit for 20 minutes.
Generously flour 2 proofing baskets. I used a mix of all purpose and brown rice flour. You can also use a mixing bowl lined with a lint free kitchen towel that has been sprayed with oil and heavily floured.
Shape the dough into boules, creating a taute skin over the top. Place the shaped dough into each basket, seam side down.
About 45 minutes before baking, preheat the oven to 475 degrees F with two empty covered Dutch ovens placed on the middle rack.
Remove the Dutch ovens from the oven and remove the tops. One loaf at a time, place the parchment over the dough and place a plate over it. Flip the dough over, remove the basket, and lift and place the loaf in the Dutch oven by using the parchment as a sling (leave the paper under the dough). Cover the Dutch oven and place it in the hot oven. Repeat with the second loaf.
This is an absolutely beautiful loaf. Definitely something to be proud of. I like the idea that the recipes are more of formulas. Makes me think there's room for some experimenting with them ;)
Your loaf looks fantastic! Makes me greedy, I do need that book ... (Tartine to me was good fun reading, holding, looking at and just HAVING, but haven't tried any recipe yet ...)
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