Pretty basic but never fails to produce excellent results.
1000 grams bread flour....at times I will sub 10% to 25% with freshly milled hard winter wheat.
225 grams of poolish...100 grams of flour-100 grams of water-25 grams of starter left out on the counter overnight.
700 grams of water
20 grams of salt
I also want to include that I have a Famag Spiral Mixer....before anybody chimes in...I get it, not everyone needs- wants- or can afford a spiral mixer and believe you me I understand. I agonized on this, what for me is a very expensive purchase. I saved for 2 years to be able to afford it, but it is an absolute joy to use, and I would buy it again tomorrow. You can achieve the same results with a little more time and a series of stretch and folds. I made my bread this way for many years.
In the morning, I mix the flour, water and poolish and mix until just combined and let sit for 20 minutes.
After 20 minutes I add the salt and mix on medium speed for 6 minutes. This creates a lovely silky elastic dough that requires no additional stretch and folds. I transfer the dough to a clear container for a 3 to 4 hours rise. After the dough has risen sufficiently anywhere from 25% to 50%. I divide the dough and gently shape into a rough oval trying to create some tension on the outer skin. I let these ovals set for 15 minutes covered with plastic wrap or a tea towel and then shape into Batards and into the bannetons for an overnight cold proof in the refrigerator...anywhere from 12 to 36 hours works for me.
The next morning, I heat the oven to 500F for an hour with my 2 Dutch ovens inside preheating. After 1 hour I turn the temp down to 450Fand take my loaves out of the refrigerator score and straight in the smoking hot Dutch ovens. I bake for 22 minutes with the lid on and 22 minutes with the lid off or until I get my desired coloring. Cool for 2 hours on a wire rack before slicing.
All the bread looks super, but I'm interested in your use of the meat slicer. 😊 I use one, too, for slicing bread. I see you have a serrated blade. That's what I use because it's the only blade I have, but I've read a non-serrated blade works better. That seems odd because a bread knife is serrated. Anyway, have you ever tried a smooth blade? My slicer is starting to leave a flap of crust on the bread, at the end of each slice. Do you think slicing a lot of bread could dull the blade? Interested in any comments you might have about "repurposed" electric meat slicers.
That is a manual Zassenhaus bread slicer. They are pricey but made from German steel and its awesome for making a consistent slice thru a crusty loaf of sourdough!!
Although I certainly wouldn't argue with your wife's assessment.
Paul
Thank you Paul for the kind words!!!!
Cheers,
Rick
Can you share your process and formulation? Always nice to get new perspectives. Thank you. c
Pretty basic but never fails to produce excellent results.
1000 grams bread flour....at times I will sub 10% to 25% with freshly milled hard winter wheat.
225 grams of poolish...100 grams of flour-100 grams of water-25 grams of starter left out on the counter overnight.
700 grams of water
20 grams of salt
I also want to include that I have a Famag Spiral Mixer....before anybody chimes in...I get it, not everyone needs- wants- or can afford a spiral mixer and believe you me I understand. I agonized on this, what for me is a very expensive purchase. I saved for 2 years to be able to afford it, but it is an absolute joy to use, and I would buy it again tomorrow. You can achieve the same results with a little more time and a series of stretch and folds. I made my bread this way for many years.
In the morning, I mix the flour, water and poolish and mix until just combined and let sit for 20 minutes.
After 20 minutes I add the salt and mix on medium speed for 6 minutes. This creates a lovely silky elastic dough that requires no additional stretch and folds. I transfer the dough to a clear container for a 3 to 4 hours rise. After the dough has risen sufficiently anywhere from 25% to 50%. I divide the dough and gently shape into a rough oval trying to create some tension on the outer skin. I let these ovals set for 15 minutes covered with plastic wrap or a tea towel and then shape into Batards and into the bannetons for an overnight cold proof in the refrigerator...anywhere from 12 to 36 hours works for me.
The next morning, I heat the oven to 500F for an hour with my 2 Dutch ovens inside preheating. After 1 hour I turn the temp down to 450Fand take my loaves out of the refrigerator score and straight in the smoking hot Dutch ovens. I bake for 22 minutes with the lid on and 22 minutes with the lid off or until I get my desired coloring. Cool for 2 hours on a wire rack before slicing.
Cheers,
Rick
Yes very basic so it's your excellent technique :) You definitely have a fine technique. c
Thank you I appreciate the kind words.
Cheers,
Rick
All the bread looks super, but I'm interested in your use of the meat slicer. 😊 I use one, too, for slicing bread. I see you have a serrated blade. That's what I use because it's the only blade I have, but I've read a non-serrated blade works better. That seems odd because a bread knife is serrated. Anyway, have you ever tried a smooth blade? My slicer is starting to leave a flap of crust on the bread, at the end of each slice. Do you think slicing a lot of bread could dull the blade? Interested in any comments you might have about "repurposed" electric meat slicers.
Moe
Just a note - I use a smooth edge - I hate crumbs off the bread! Enjoy!
I definitely think a smooth edge will create less crumbs.
Cheers,
Rick
Leave it rough - like a medium grit. It seems to like it rough although it'll need an edge depending on usage. Enjoy!
Hello Moe,
That is a manual Zassenhaus bread slicer. They are pricey but made from German steel and its awesome for making a consistent slice thru a crusty loaf of sourdough!!
Cheers,
Rick
Thanks for setting me straight on the slicer.