Marie2020
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- May 12, 2020
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This is an all new effort for me that I really must pursue. Thank you very much for sharing this recipeI 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