Any Home Bakers Here?

[Marie2020]

I made the champlain sourdough bread recipe 25% bigger and will post the new recipe below.

This is the bread in the proofer box ready to bake

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Scored and ready for the dutch oven

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In the dutch oven

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Baked

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After a couple of slices

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Recipe:

Champlain Sourdough Bread large

Ingredients

380g water
487g Bread flour (I used AP flour)
48g Whole spelt flour
24g Whole Rye Flour
63g Fed Starter at 100% hydration(fed half and half water and flour)
13g salt

Premix all ingredients at 9pm the night before baking bread. Cover bowl with plastic wrap and leave out overnight.

Replenish the starter and leave out overnight and return to refrigerator in the morning.
The next morning make the first fold at 7am (or when you get up)

look up the folding technique on you tube.

Let rest 30 minutes and then fold again. Fold every 30 minutes two more times and then shape into a ball using flour to keep the dough from sticking. Place the ball on the floured board and pull towards you from the bottom. Turn and repeat to increase surface tension on the ball.

Put the ball into a basket or a floured tea towel lined medium bowl with the seam side up. Let raise 1 to two hours until risen—should see a bubble or two on the outside of the dough.

Preheat Dutch oven with lid in 450-degree oven.

Cut a rectangle of parchment paper. When dough is risen, pour out onto the parchment paper. Make slashes. Take Dutch Oven out and carefully put the dough into the pan. Cover with lid and put back into the oven. Bake for 20 minutes.

Remove Dutch oven and move bread to a cool cookie sheet. Put back into the oven to let the outside crisp up—5 to 10 minutes

Cool on rack for an hour before slicing

This is an all new effort for me that I really must pursue. Thank you very much for sharing this recipe

 

[ronott1]

This is an all new effort for me that I really must pursue. Thank you very much for sharing this recipe

I hope it works for you!

Pay attention to the way the dough feels. You might need to adjust the recipe for the flour used and humidity at your place.

 

[Marie2020]

I hope it works for you!

Pay attention to the way the dough feels. You might need to adjust the recipe for the flour used and humidity at your place.

If you ever want a lodger to cook for I'm your old girl . Thanks so much

 

[Aria]

That's too bad about the burned pan Penny. They still make Caphalon cookware, maybe you can find another pan like the one you lost?

Penny, We all have this happen at least once in our lives. I remember when we first married.....I made Lentils in old fashioned Pressure Cooker... ...exploded. All over our ceiling. A real mess and I never used a Pressure Cooker again. Aria

 

[jnicholes]

Penny, We all have this happen at least once in our lives. I remember when we first married.....I made Lentils in old fashioned Pressure Cooker... ...exploded. All over our ceiling. A real mess and I never used a Pressure Cooker again. Aria

Hey, I’ve had it happen too! I’ve burnt a pan once! Nothing to be ashamed of!

 

[Marie2020]

I ruined a nice stock pot that way once making apple sauce! I was very sad

Mine was ruined by taking my eye off my rubarb and again making ginger tea. Two great pans now binned

 

[cheepteach]

ahhh! I have ruined a nice pot with homemade spaghetti sauce. baking peach cobbler today with homemade whipped cream

 

[Aria]

I have two loaves of Sourdough Multigrain Bread mixed and rising. Aria

 

[ronott1]

ahhh! I have ruined a nice pot with homemade spaghetti sauce. baking peach cobbler today with homemade whipped cream

Peach cobbler sounds good! Are you using fresh peaches?

 

[ronott1]

I have two loaves of Sourdough Multigrain Bread mixed and rising. Aria

Happy Baking!