Another Sourdough Kettle Success

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
With my sister down for a few days i took some time off with sausage and bread. She left yesterday morning so last night i started another sourdough.

My starter was ready to go. did a full rise to the lid and fell back some.
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50g starter added to 350g filtered water. Mix good then add 500g unbleached red mill artisan bread flour and 14g sea salt.
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Mix by hand just until the water is all mixed in.
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Cover for an hour.
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Did my first stretch and fold 25 times just rotating the bowl. Continue with the stretch and fold in 4 steps within 2 hours covering after each.
After the final (#4) stretch and fold cover and leave on counter to BF=Bulk Ferment
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This morning after overnight BF.
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Now turn it into the banneton. I still need to work on this part, put back in fridge covered while the kettle is heating.
I did sprinkle some corn meal on the top which when turned into cast will be the bottom.
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Got good temp now ready for the cast iron.
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More corn meal and a parchment. 20 mins with handle towards me, then flip around for another 20 mins.
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40 mins and uncover. Instant read says 199* Need IT of 210-211
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Flip around to brown up the bread.
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Got IT at 211* now let cool for 4 hours.
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Looks great Rick! I guess different recipes call for different times & temps. Judy only takes her sourdough bread to 190-200.
Al
 
That looks awesome! Thanks for sharing! Didn't know the process was that involved.

Ryan
 
You are on a roll. That starter is on steroids! That is same recipe and process for cooler weather I use. Now that it is warming up won't be able to do the overnight. Will go to 100 grams starter and bulk in fridge overnight.
 
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