Sunday, September 28, 2008

LBB sourdough recipe

Here's the "Country White" recipe I've been using. If you like it, buy the book!

2lb 2oz unbleached white flour
1/2c wheat germ
12oz LBB starter
1lb 2oz cool water (70 deg)
4.5 tsp sea salt

Add flour + wheat germ to mixing bowl. Then add starter and water. Knead on lowest setting on mixer using dough hook for 5 minutes. It will be a bit sticky, but pliable.

Cover with plastic wrap + towel and let rest for 20 mintues.

NOW ADD THE SALT. Knead on lowest setting on mixer for 5 more minutes. You may need to clear the dough hook every 30 seconds or so, if it gets clogged up over the top; however, dough will clear the sides of the mixing bowl.

Knead using pinch opposite/flip/slap technique described in the book. Form into ball and place in lightly oiled ceramic bowl. Cover with plastic wrap + towel, and let rise 3.5-4 hours. You'll know when it's ready when you place your hand on surface, "should feel cool and slightly flabby on the surface, center core should still feel firm." Press your fingertip into the dough, slight indentation should linger.

Turn dough out, cut it in two (should be about 1lb14oz each). Slap to deflate. Tuck all edges under, rough-shaping into a ball. Let rest for 15 min.

Shape into ball into floured basket. Let rise for 1 hr.

Cover boules with plastic wrap, and put in fridge for about 8-12 hours, no more than 24 hours.

Remove from fridge, cover with floured towel, and let rise for ~3 hours. Dough should be doubled in size and at ~62F.

Heat oven to 500.

Slash the loaf with a backwards C shape, shallow, like a flap.

Put loaf in, add water to broiling pan (or spritz oven), and bake for 5 minutes at 500, then turn down to 450 and bake for 20 minutes. Rotate boule after 20 min (total of 45 min). Should hit 210F when fully baked, and sound a bit hollow.

Let bread cool for at least 30 minutes before cutting in!

No comments: