{"id":1768,"date":"2016-09-13T16:34:49","date_gmt":"2016-09-13T23:34:49","guid":{"rendered":"http:\/\/www.dspencer.net\/?p=1768"},"modified":"2016-09-13T16:34:49","modified_gmt":"2016-09-13T23:34:49","slug":"new-sourdough-protocol","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/new-sourdough-protocol\/","title":{"rendered":"New Sourdough protocol"},"content":{"rendered":"<p><strong>Norwich Sourdough<\/strong><br \/>\n(adapted from Vermont Sourdough in <em>Bread: A Baker\u2019s Book of <\/em><em>Techniques and <\/em><em>Recipes<\/em> by Jeffrey Hamelman)<\/p>\n<p><strong>Yield<\/strong>: Four small round loaves)<\/p>\n<p><strong>Time<\/strong>:<\/p>\n<ul>\n<li>Mix\/autolyse: 35 minutes<\/li>\n<li>First fermentation: 2.5 hours<\/li>\n<li>Divide, bench rest, and shape: 20 minutes<\/li>\n<li>Proof: 2.5 hours (or 1.5 hours, then retard for 2 \u2013 16 hours)<\/li>\n<li>Bake: 35 minutes<\/li>\n<\/ul>\n<p><strong>Desired dough temperature<\/strong>: 76F<\/p>\n<p><strong>Ingredients<\/strong>:<\/p>\n<ul>\n<li>900 g white flour<\/li>\n<li>120 g whole rye flour<\/li>\n<li>600 g\u00a0water\u00a0at about 74F<\/li>\n<li>360 g mature 100% hydration sourdough starter (ie, 50\/50 water and flour, make sure the starter is active!)<\/li>\n<li>23 g \/ 1 T salt<\/li>\n<\/ul>\n<p><strong>Method<\/strong>:<\/p>\n<ol>\n<ol>\n<li>In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute. I sprinkle the salt on top, but do not mix in, and proceed to the next step.<\/li>\n<li>Let the dough rest (autolyse) for 30 minutes.<\/li>\n<li>Mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.<\/li>\n<li>Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container).<\/li>\n<li>Ferment at room temperature (72F \u2013 76F) for 2.5 hours, with folds at 50 and 100 minutes.<\/li>\n<li>Turn the dough out onto a lightly floured counter. Divide it into 4 equal pieces.<\/li>\n<li>Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.<\/li>\n<li>Shape into batards or tight round loaves and let prove on parchment-lined baking sheet or a floured couche.<\/li>\n<li>Put the loaves into a large plastic bag or cover with plastic wrap and proof at room temperature for 2 \u2013 2.5 hours. Alternatively, the loaves can be proofed for about 1.5 hours at room temperature, then refrigerated for 2 \u2013 16 hours and baked directly out of the refrigerator; this will yield a tangier bread with a lovely, blistered crust.<\/li>\n<li>Meanwhile, preheat the oven, with baking stone, to 400F. You will also need steam during the initial phase of baking, so prepare for this now by placing a skillet or pan in the bottom of the oven.<\/li>\n<li>Transfer the proofed loaves onto a semolina-sprinkled peel or parchment (if not on a baking sheet already). Slash loaves as desired and put in oven.<\/li>\n<li>Bake for ~30 minutes, until the internal temperature is 202F.<\/li>\n<li>Cool on a wire rack. Don\u2019t cut until the loaves are completely cool.<\/li>\n<\/ol>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Norwich Sourdough (adapted from Vermont Sourdough in Bread: A Baker\u2019s Book of Techniques and Recipes by Jeffrey Hamelman) Yield: Four small round loaves) Time: Mix\/autolyse: 35 minutes First fermentation: 2.5 hours Divide, bench rest, and shape: 20 minutes Proof: 2.5 hours (or 1.5 hours, then retard for 2 \u2013 16 hours) Bake: 35 minutes Desired [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[75],"class_list":["post-1768","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-bread"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1768"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=1768"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1768\/revisions"}],"predecessor-version":[{"id":1769,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1768\/revisions\/1769"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=1768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=1768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=1768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}