Ran Out of Bread Sourdough 

Hubby went through the weekend loaf in no time and there is no bread in the freezer so I needed to do a mid week bake. I based this bake on Edo Bread’s Small Daily Loaves which is basically a 1:2:3 type of loaf. http://www.thefreshloaf.com/node/56031/small-daily-loaves

I don’t have exact amounts for the rye Red Fife mix because my scale was misbehaving and what I thought was equal amounts turned out to be more rye than Red Fife. My fault as I didn’t have the scale on a level surface. Then I had more sifted flour than the planned 200 g so I just threw it all in the loaf and reduced the amount of bread flour. So that explains the weird amounts. 

Makes one loaf. 

267 g of a mix of freshly milled Rye and Red Fife flour, sifted

100 g AP Unbleached flour

83 g Bread flour 

325 g Water 

15 g yogurt 

11 g Salt 

150 g 100% hydration Wholewheat levain

1. Refresh your starter with 1:2:2 feeds over a day or two. I used all Wholewheat flour. 
2. Mill enough rye and Red Fife berries to get 267 g of sifted flour. Feel free to adjust amounts. Save the bran for dusting the banneton. 
3. Add the all purpose and bread flour as well as the water and let autolyse for 40 minutes. 
4. Add the salt, yogurt and levain. Mix well and roll, fold and stretch until the dough starts sticking less to the walls of the bowl and there is some gluten development. 
5. Do 3 sets of folds a half hour apart and go to hourly folds until the dough has bubbles on the sides and the top. Because I was going out for dinner, I put the dough on hold in the fridge for about four hours. When I got back, I did a stretch and fold and put it in a warm spot. I resumed the hourly folds until bulk was done. 
6. This is where I tried something totally different. I wet my hand and slipped it around the dough to release it and dumped the dough into a bare counter. I lightly dusted the top of the dough with flour and then used my scraper to round it out a la Trevor Wilson. Once I got a nice tight shape, I let it rest for 40 minutes. 
7. After 40 minutes, I flipped the dough over onto a barely floured counter and pulled the dough out into a rectangle. I then pulled the two top corners out like Mickey Mouse ears and folded those to the center. I rolled the top towards me pinching the front edge with my thumbs. When I reached the bottom edge of the dough, I sealed the seam with the heel of my hand. The result was a nice batard shape. 
8. The banneton was dusted with both rice/ap flour and reserved bran. The bartard went in seam side down. 
9. Cover the dough and place in the fridge for the night. The dough didn’t rise much if at all by the next morning. 
10. In the morning, heat up the oven with a graniteware roaster to 500F. This is where I should have gone with my first thought and that was to line the toaster with some parchment paper. I didn’t do that. I sprinkled some cornmeal instead. 
11. Bake at 475F for 25 minutes and then remove the lid and bake another 15-20 minutes until the internal temp is at least 205F. 

I got amazing oven spring! 

I got amazing crumb! 

I also got an amazingly stuck loaf!!

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