Baker Boys Sourdough Bread #2.0
I love to bake fresh bread. This Baker Boys Sourdough Bread is inspired with the help of my friends Bob and Bill. Togather we are known as the “Baker Boys”.
One loaf Two loaf
Mix first
Water temp- 100-110
300-310g water 620 water
120-150g mature starter 300g
Add to the water/starter
500g bread flour 1000g bread flour
16g salt 32g salt
Instructions
Mixing the Dough
· Mix the water and starter first.
Add the flour and salt. Mix the dough ingredients together until almost no dry bits of flour remain. (shaggy looking)
· Then, cover the bowl and let the dough rest for 30 minutes.
1st. Fermentation
· After the first 30-minute rest, give your dough its first set of "stretch and folds." Repeat this process, working your way around the dough until all the edges have been stretch up and over the center. This process will smooth out the dough, developing a strong gluten network along the way.
· Do this 3-4 times
· After the stretch and folds, remove the dough from the mixing bowl and place it on the counter with the smooth side up and the seam side down.
Bulk Fermentation
· Sprinkle a little bit of flour on top of the dough and gently shape the dough into a ball with your hands or a bench scraper. Then, place the dough back into the bowl and cover the dough and let it rest for the remainder of the bulk fermentation. This should take between 4 and 6 more hours (on the counter), depending on the temperature of your kitchen. I put mine in my oven with the proof setting on. It took about 2-3 hours, on the counter 4-6. I’m looking for the double in size.
The Pre-shape
· After bulk fermentation, remove the dough from the mixing bowl and place it on the counter with the smooth side up and the seam side down.
· Sprinkle a little bit of flour on top of the dough and gently shape the dough into a ball with your hands or a bench scraper. The Final Shape
· Sprinkle your counter with a little bit of flour and flip the dough over onto the flour so that it is now sticky side up and smooth side down.
· At this point I have rounded it into a round loaf. (my basket is round)
Proofing (The Second Rise)
· Once you've shaped your dough, transfer it seam-side-up into an oval-or round shaped banneton basket that you've dusted with bread flour. The more flour will help it not to stick.
· Move the basket to your fridge and let the dough proof overnight (covered) for at least sixteen hours.
Scoring
· The next day, 30 minutes before you're ready to bake, preheat your oven to 450°F (232°C) with your Dutch oven inside on one of the bottom racks. The Dutch oven should preheat along with your oven so that it can transfer its heat into your dough. It needs to be very hot.
· About 30 minutes later, when the oven is preheated, transfer your dough from the banneton basket onto a sheet of parchment paper. The dough should now be seam side down.
· Dust off any excess flour with a pastry brush from your dough and you're ready to score. (I often rinse the top of the dough under running cool water. top only.)
· Slash the top of your dough with a bread lame or a razor blade in one long, shallow-angled slash from the far side to the near side.
Baking
· Carefully transfer the dough inside of your Dutch oven. I prefer to lift the dough by holding onto both sides of the parchment paper tightly.
· Place the dough, parchment paper and all, inside the Dutch oven. Place 3-4 small ice cubes (mine are about 1x2 inches) under the paper.
· Put the lid back on the Dutch oven and bake the bread (Middle rack) for 20 minutes at 450°F with the lid on.
· After 20 minutes of baking, take the lid off the Dutch oven.
· Continue baking with the lid off for an additional 15 minutes, or until the bread has the color that you want.
· The internal temp. will be 185-220 185 and its fully cooked.
· Remove the loaf from the oven and let it cool on a wire rack for at least one hour.
3/18/24
Recipe by The Happy Diabetic Chef http://www.happydiabetic.com
Inside the Crumb
The “ear”
Sourdough starter ready to use.
Tips for success.
Take a deep breath
Measure all ingredients first before putting your bread together
Have a good Thermometer
Take another deep breath… :)
Have patience, this process is a 2 day event.
Use a 5-6 Quart Cast-Iron Dutch Oven
After baking let the bread cool for at least 1 hour.
Make sure you water is not over 115 degrees. That might kill the starter.
