House Sourdough

House Sourdough

House sour

Our Everyday 20% whole grain naturally leavened bread. The method used in this recipe is applicable to many of our sourdough formulas.

  1.  Build the levain 6-8 hrs before you intend to use it, and no more than 12 hours: combine the ingredients and mix thoroughly, forming a think paste. Scrape the paste off the sides and into the center of whatever vessel you are using, creating a uniform mass.

  1. Autolyse: combine the hi-gluten flour, kamut flour, spelt flour, and wheat germ with the water in the bowl of a stand mixer. Calculate your desired dough temperature at 73-75 F. Using the hook attachment, mix the flours and germ homogeneous. Scrape down the bowl to form a uniform shaggy mass, allowing for no dry flour but not mixing beyond. Set a timer for 40 minutes.

  2. Develop the Gluten: sprinkle the salt evenly over one side of the dough and scrape the levain onto the other. Mix the dough on low speed to incorporate, 3 minutes. Increase the mixer speed to medium and mix for and additional 6 minutes. The dough should clean the side of the bowl, be tacky; not wet. Transfer the dough to a lightly oiled container. Give the dough a coil fold after 40 minutes, and another 40 minutes after that. Set a timer for 90 minutes. Test the gluten strength. If it needs it, give the dough another fold before bulk fermentation.

  3. Bulk Ferment: ferment the dough at room temperature until it is showing visible signs of fermentation, has increased in volume by 40-50%, and is tacky to the touch. 4-6 hours.

  4. Divide and Rest: divide the dough into two 750 g pieces and shape each into a taught ball. Cover the balls with a cloth and rest 20 minutes.

  5. Shape, proof, retard: Shape the loaves as desired and proof at room temperature for 30 minutes to an hour; depending on the season. Look for a note-worthy rise. Transfer to the refrigerator, cover, retard overnight and up to 20 hours.

  6. Bake: preheat your desired baking apparatus to 525 F. Load the loaves directly from the fridge, add steam; and seal up the oven. Lower the temperature to 400 F. Bake for 10 minutes, increase the oven temperature to 450 and bake for an additional 10 minutes. Vent the steam, rotate the loaves, and bake until desired done-ness: 1% carbonized and reading 205 F internally; or 5-10 minutes more. Cool to 80 F internally before attempting to cut.