Babs is becoming our master baker. She loves to knead the dough and today while I went mountain biking she did the proofing and shaping. We used the Irish guy’s recipe but used half wheat flour and added 2 tbsp of sugar. She let it proof twice for 3 hours each and it rose big. We baked the oval for 45 minutes (25 with cover, 20 without) and the boule for 35 minutes (450 degrees). We created steam for the boule with a preheated large pan or cookie sheet on the bottom shelf filled with boiling water. We check the insides with a meat thermometer and make sure it’s at least 200 degrees in the center (210 degrees is just fine). You don’t want to undercook sourdough, it will get “rancid” which the Cultures for Health lady says is disgusting. Anyway, 200 – 210 degrees, 35 minutes, add 10 minutes for a cover (leave first 25). Bake at 450 F. Here’s the recipe…
For two loaves:
- White Flour: 400 g
- Wheat Flour: 400 g
- Water: 460 ml (460 grams)
- Salt: 10 g
- Sugar: 2 tbsp
- Starter: 320 g
Knead and proof for 3 hours
Shape and proof for another 3 – 3 1/2 hours (our temps are cooler)
Bake at 450 F for 35 minutes (uncovered artisan with steam pan) or 45 minutes (covered for first 25 minutes). Make sure inside temp of bread is at least 200 F before pulling.
She just sliced it and it turned out perfect! This is definitely our best effort yet. This is officially our House Bread to go with our House Buch. Props to the master baker Babs!
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