If you love roasted garlic, do yourself a favor and try this recipe! Absolutely delicious.
Recipe: Simple Sourdough from “The Perfect Loaf”. Makes two loafs. I did made two batches to get four loaves.
Levain- 12 hours overnight, 100g white flour, 100g water, 20g ripe sourdough starter. Kept in Brod and Taylor Proofer to reach 78 degrees
Autolyse- 30 minutes in the oven with the light on. 1,000g white flour, 600g water (water on the warmer side due to a cold kitchen).
Added after autolyse- 30g water, 20 grams himalayan sea salt, 215g levain (recipe called for 220 but after scraping out all of mine, it weighed in at 208g. Original recipe called for up to 60g of water but I only needed 30g due to the dough texture. Incorporated with slap and folds then mixed by hand for 8 minutes to strengthen the dough.
Began bulk fermentation with beginning dough temp at 78.8F. Kept dough in the oven with light on and performed three sets of stretch and folds at 30 minute increments. Preshaped dough at the 4 hour mark and let the dough bench rest for 30 minutes before final shaping. After preshaping- I had four loaves ready for final shaping. I added about two cloves of roasted garlic per preshaped loaf and half a block of parmesan cheese per loaf. I used two whole wedges of parmesan cheese for all four loaves. I hand shredded them. I fermented at room temperature ~ 75 for 2.5 hours and then put in the fridge to finish for about 1.5 hours. Preheated oven at 450F- added dough to dutch ovens. Baked with lid on for 20 minutes, removed lid and finished baking for additional 25 minutes. Rested overnight before cutting into this morning
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If you love roasted garlic, do yourself a favor and try this recipe! Absolutely delicious.
Recipe: Simple Sourdough from “The Perfect Loaf”. Makes two loafs. I did made two batches to get four loaves.
Levain- 12 hours overnight, 100g white flour, 100g water, 20g ripe sourdough starter. Kept in Brod and Taylor Proofer to reach 78 degrees
Autolyse- 30 minutes in the oven with the light on. 1,000g white flour, 600g water (water on the warmer side due to a cold kitchen).
Added after autolyse- 30g water, 20 grams himalayan sea salt, 215g levain (recipe called for 220 but after scraping out all of mine, it weighed in at 208g. Original recipe called for up to 60g of water but I only needed 30g due to the dough texture. Incorporated with slap and folds then mixed by hand for 8 minutes to strengthen the dough.
Began bulk fermentation with beginning dough temp at 78.8F. Kept dough in the oven with light on and performed three sets of stretch and folds at 30 minute increments. Preshaped dough at the 4 hour mark and let the dough bench rest for 30 minutes before final shaping. After preshaping- I had four loaves ready for final shaping. I added about two cloves of roasted garlic per preshaped loaf and half a block of parmesan cheese per loaf. I used two whole wedges of parmesan cheese for all four loaves. I hand shredded them. I fermented at room temperature ~ 75 for 2.5 hours and then put in the fridge to finish for about 1.5 hours. Preheated oven at 450F- added dough to dutch ovens. Baked with lid on for 20 minutes, removed lid and finished baking for additional 25 minutes. Rested overnight before cutting into this morning