prijicrw's blog

I used Hamelman's formula for this classic Vermont Sourdough. Used Heartland Orgranic flours that I found at Whole Foods. Dough was hand-kneaded and retarded overnight. Baked on 2 inch firebrick and covered with aluminum roasting pans ($1 at Dollor store) for first 20 mins of baking. Sorry there is no crumb shot, but trust me that it was as soft as a pillow! I attribute my success to the gentle kneading, organic flour, and aluminum covers. Enjoy!

I adapted this recipe from Hamelman's Bread, page 113. I followed his timings closley, and just changed the size of the recipe to what I feel works best with my mixer (Cuisinart 5 quart). I also changed the overall hydration from 68% to 65%. Loaves came out with a thin & crispy crust and light & nutty crumb - would certainly make great baguette dough.

Preferment

270 grams flour

165 grams water

1/8 teaspoon yeast

5 grams salt

By adding some yeast to speed up my winter sourdough baking I received teriffic results. I used my Cuisinart 5 quart mixer for kneading and 8 inch proofing baskets.

White Levain Multigrain

270 grams H2O

¼ teaspoon (heaping) yeast

170 grams starter (100%)

460 grams flour

10 grams salt

1 cup mixed seeds/grains (add ¼ cup boiling water during autolyse)