Vermont sourdough

Baked on 26th November 2020

Outdoor temperature:  8°C at midday
Indoor temperature:   19-20°C

Based on a recipe from the book 'Bread' by Jeffrey Hamelman. The amounts may seem odd because this is an American book and I converted to metric from pounds and ounces. These weights yield one loaf.

At the moment, I only have Canadian bread flour on hand. Bread flour has been in short supply for months due to COVID-19 and at the time I ordered it's what was available. The high protein of this flour really demands more water than the original recipe (65% hydration), so I aimed for about 75% hydration.

Liquid levain

Bread flour (Canadian):   68g
Water (22°C):             85g
Mature culture (liquid):  14g

Mixed 13 hours before use.

Final mix

Bread flour (Canadian):  340g
Whole rye flour (local):  45g
Water (22°C):            250g
Salt:                      8g
Liquid levain:           153g

Method

• Mix everything but salt until just combined
• Autolyse: 40 minutes
• Sprinkle salt over dough
• Knead until just about passing windowpane test - try not to push the high-protein flour too far
• Bulk ferment: 2.5 hours with two folds at 50 minute intervals
• Preshape
• Bench rest: 25 minutes
• Shape into round
• Prove: 1.5 hours at room temperature, then overnight in the fridge
• Pre-heat oven: 240°C
• Score and spritz lightly with water
• Bake: Dutch oven 230°C, 20 mins lid on, 20 mins lid off

Results

I'm quite pleased with how this turned out. There's a too-large bubble in the middle of the loaf but otherwise it's great. It has good texture and flavour and a better shape than most my attempts at 75% hydration.

Photo

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