“What is important is seldom urgent and what is urgent is seldom important.”
-Dwight D. Eisenhower
Sourdough Build
| Component | Home | Volume | Baker's |
|---|---|---|---|
| Bread Flour | 4.6 oz | 1 cup | 93.5% |
| Rye Flour | 0.3 oz | ⅛ cup | 6.5% |
| Water | 3.0 oz | ⅜ cup | 60% |
| Mature Culture | 1 oz | 2 T | 20 % |
Final Build
| Component | Home | Volume |
|---|---|---|
| Bread Flour | 1 lb 9.8 oz | 5 ⅞ cups |
| Medium Rye Flour | 1.3 oz | ⅜ cup |
| Water | 1 lb 1.8 oz | 2 ¼ cups |
| Sourdough Build | 7.9 oz | All less 2T |
| Sea Salt | 0.6 oz | 1T |
Procedure
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Make the sourdough build about 12 hours before baking and let stand in in a covered container at about 70°F. Alternatively, add a pinch of salt and let stand for 24 hours.
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Prepare final build with all ingredients except for salt. Mix together but do not overmix.
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Cover the bowl and let stand at room temperature for 20 to 60 minutes. It can be left for up to two hours without harm, but also without benefit.
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Add the salt, mix to combine, and knead for 1 ½ to 2 minutes on second speed with an electric mixer, or for about fifteen minutes by hand.
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Bulk fermentation should last for approximately 2 ½ hours. Fold twice at 50-minute intervals, or three times at 37-minute intervals.
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This dough is appropriate for baguettes, batards, boules, or other-shaped loaves of your choice.Do not attempt to make a shapeless loaf.
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Proof for approximately 1½ to 2½ hours at 76° F (alternatively, retard for up to 8 hours at 50° F, or up to 18 hours at about 42° F).
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Bake; use normal steam for about 20 minutes and then bake dry until a golden-brown crust develops.
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This loaf is excellent when fresh, but even better if allowed to cool for at least thirty minutes.