Newport News Whole Wheat recipe

Newport News Whole Wheat

Newport News, United States

Miscela

81%
18%
1%
Liquido Farina Altro
Newport News Whole Wheat

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Since 2014

I read Sandor Katz's "Wild Fermentation" and decided to give it a try. I was happy to produce a tasty loaf made from high quality ingredients.

Caratteristiche

This starter and procedure yields a chewy crust and tender, tight crumb with some small holes. I generally tend to make lower hydration loaves, 65-70 percent.

Sapore e aroma

Newport News Whole Wheat top shot

Ricetta

Ingredienti di partenza

  • 315g Whole wheat starter
  • 542.5g Water
  • 842g Bread flour
  • 22g Salt

Ingredienti per il rinfresco

1
Add enough filtered water and whole wheat flour to make a stiff starter. Store in refrigerator between baking sessions.

Metodo di lavorazione

1
Take starter out of refrigerator, feed with whole wheat flour 1-2 days before baking. I don't measure, but add enough flour and water for a thick starter.
2
Assemble ingredients
315g Whole wheat starter 542.5g Water 842g Bread flour 22g Salt
3
Mix all ingredients together. Autolyze for 30 minutes.
4
Knead by preferred method to windowpane. I like slap and fold method.
5
Shape into boules and place in two floured bannetons. Cover (or put in zip-lock bag) and place in refrigerator for 24-36 hours.
6
Place covered dutch oven in oven. Set oven to preheat to 475 F. Remove first loaf from refrigerator. When temperature reaches 475, score and place first loaf in dutch oven.
7
Reduce temperature to 450 and bake covered for 18-20 minutes. Remove cover and bake another 18-20 minutes. Remove first loaf from dutch oven.Place dutch oven back in oven and increase temperature to 475. Take second loaf out of refrigerator. Repeat step 6.

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library