Vermont Sourdough
| -========= | REZKONV-Recipe – RezkonvSuite v1.4  |
| Title: | Vermont Sourdough |
| Categories: | Bread, Sourdough |
| Yield: | 2 Loaves |
Ingredients
| H | LIQUID-LEVAIN BUILD | ||
| 150 | grams | Bread flour | |
| 188 | grams | Water | |
| 30 | Mature culture (liquid) | ||
| H | FINAL DOUGH | ||
| 750 | grams | Bread flour | |
| 100 | grams | Whole-rye flour | |
| 462 | grams | Water | |
| 19 | grams | Salt | |
| 338 | Liquid levain (all less 30 g) | ||
Source
| Jeffrey Hamelman : Bread | |
| A Baker’s Book of Techniques and Recipes |
| Edited *RK* 05/09/2007 by | |
| Ulrike Westphal |
Directions
1. LIQUID LEVAIN:
Make the final build 12 to 16 hours before the final mix, and let stand in a covered container at about 21 °C/70°F
2. MIXING: Add all the ingredients to the mixing bowl, including the levain, but not the salt. In a spiral mixer, mix on first speed just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary Cover the bowl with plastic and let stand for an autolyse phase of 20 to 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and finish mixing on second speed for 1 1/2 to 2 minutes. The dough should have a medium consistency. Desired dough temperature: 22 °C/ 76°F
3. BULK FERMENTATION: 2 1/2 hours.
4. FOLDING: Fold the dough either once (after 1 1/4) hours) or twice (at 50-minute intervals), depending on dough strength.
5. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces shape round or oblong.
6. FINAL FERMENTATION: Approximately 2 to 2 1/2 hours at 22 °C/76° F (alternatively, retard for up to 8 hours at 10 °C/50 °F, or up to 18 hours about 5,5 °C/42 °F).
7. BAKING: With normal steam, 240 °C/460 °F for 40 to 45 minutes. More often than not, this bread is retarded before the bake. The result is a loaf with moderate tanginess and a sturdy crust that conveys a lot of bread flavor.
Hamelman calls this an excellent "every day bread. It is made daily at the King Arthur Flour Bakery, and since the levain culture resides in Vermont, and thus so too the steadily toiling microorganisms that give the bread its distinctive aroma and taste it is called Vermont sourdough.
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