BGKYSmoker
Nepas OTBS #242
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Sourdough Miche.
First you need to make the starter pre ferment.
You can use fresh milled hard wheat or use good organic flour.
28g active starter
113g water
141g whole wheat. Central Milling Organic WW.
Mix together, it will be thick. Make sure your container will hold it. Cover and sit at room temp for 12-18 hrs.
Dough.
423g Bread flour. I used Central Milling Organic BF
70g WW
70g FMF rye course milled.
465g water
All the pre ferment
18g salt
21g honey or malted barley syrup (I used the syrup)
You can use your mixer.
Mix the water, flour just until it comes together. Next add to the top of the dough in order. All the preferment, salt and the honey or syrup....DO NOT MIX YET. You need to autolyse this for 4 hours covered....No worries.
After the autolyse mix on low for 3 mins just to incorporate everything. Now increase your mixer to speed 2, watch the dough not the time. You're looking for the dough to release from the sides and bottom of the bowl. It will get cohesive (good) you can window it if you like now. Put in your container and pull it into a nice round shape. Cover and rest for 45 mins. Now do some folds, first do 8-12, cover and repeat 2x. Bulk for 1 1/2-2 hrs depending on your house temp. Mine took 3 hrs.
Do your normal shaping. Use a basket lined, I used WW for the dusting. This is a good size boule so make sure your DO is larger or you can open bake this at 475* Score how you like. You may need to bake for an hour to make sure it baked all the way to the middle. Check temp into the middle, needs 205-210.
I use semolina for the bottom of my boule thats why it looks yellow. I will make this again
First you need to make the starter pre ferment.
You can use fresh milled hard wheat or use good organic flour.
28g active starter
113g water
141g whole wheat. Central Milling Organic WW.
Mix together, it will be thick. Make sure your container will hold it. Cover and sit at room temp for 12-18 hrs.
Dough.
423g Bread flour. I used Central Milling Organic BF
70g WW
70g FMF rye course milled.
465g water
All the pre ferment
18g salt
21g honey or malted barley syrup (I used the syrup)
You can use your mixer.
Mix the water, flour just until it comes together. Next add to the top of the dough in order. All the preferment, salt and the honey or syrup....DO NOT MIX YET. You need to autolyse this for 4 hours covered....No worries.
After the autolyse mix on low for 3 mins just to incorporate everything. Now increase your mixer to speed 2, watch the dough not the time. You're looking for the dough to release from the sides and bottom of the bowl. It will get cohesive (good) you can window it if you like now. Put in your container and pull it into a nice round shape. Cover and rest for 45 mins. Now do some folds, first do 8-12, cover and repeat 2x. Bulk for 1 1/2-2 hrs depending on your house temp. Mine took 3 hrs.
Do your normal shaping. Use a basket lined, I used WW for the dusting. This is a good size boule so make sure your DO is larger or you can open bake this at 475* Score how you like. You may need to bake for an hour to make sure it baked all the way to the middle. Check temp into the middle, needs 205-210.
I use semolina for the bottom of my boule thats why it looks yellow. I will make this again
