Wednesday, February 22, 2012

Sourdough two ways

All of these started from the same dough. The two boules were steamed in a Dutch oven, then baked. The darker one was left in the Dutch oven, but with the lid removed during the last 20 minutes of baking. The other was removed after fifteen minutes of baking and finished on a pizza stone. I think the second method worked better. The two baguettes were done on a (what else?) baguette pan, with a bit of steam at the beginning of the baking process.

This dough uses unbleached white bread flour mixed with whole wheat flour and a bit of sprouted wheat flour - plus salt, sourdough starter and a bit of SAF yeast to give it a bit of a kick in the butt for a faster rise. Still, the sponge proofed for about five hours, the combined dough another three, and still more during benching and after shaping.

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