inspiration—palettes—method
Total Active Time: 60 minutes
Total Rest Time: 28 hours
Cook Time: 43 minutes
Prep: 17 minutes
Ingredients
Dough:
2 cups water (60 F)
2 cups All-Purpose White Flour
1 cup Whole Wheat Flour
3/4 cup Buckwheat Flour
1/3 cup Light Sourdough Starter
1/4 cup Clear Flour
2 tsp kosher salt
+++
Mix: 1 tbsp semolina / 5 tbsp all-purpose white flour* dusting powder
Method Prep—
1. Prepare your palette board: Measure the following ingredients, and place them on a blank slab:
distilled water
All-Purpose White Flour
Whole Wheat Flour
Buckwheat Flour
Clear Flour
White Flour Sourdough Starter
kosher salt
2. In a large mixing bowl, add the flour and salt and with your hands lightly sift through the mound. 3. Follow this by pouring in the starter. 4. In small doses, pour in the distilled water at a temperature of 60 degrees F. With your fingers or a wooden utensil, slowly mix in the water with the dry ingredients until it takes on the texture of a gooey, shaggy, sticky, crumbly pile of mud. Let sit at room temperature covered for thirty minutes. 5. Stretch and Fold: With the cup of your hand, take the dough from beneath itself and scoop it as far out of the bowl as it can reach just before its breaking point before folding it back over itself and allowing it to rest for fifteen minutes. 6. Repeat another Stretch and Fold sequence, this time stretching the dough a little higher than the first sequence and then tuck it back over itself, forming a slightly firmer ovular shaped dough that‘s sides stretch to meet the internal walls of the bowl. Thirty minute rest. 7. Do one more round of the Stretch and Fold Sequence and then allow the dough to rest at room temperature covered for forty five more minutes.
8. Place the bowl of dough with cover in the refrigerator for twenty eight hours. 9. Now, remove the container from the refrigerator and let it come to room temperature for one hour.
10. After this resting period, take the dough from outside of its nestled container and lay it flat upon a well-floured surface.
11. Stretch and Fold: Stretch the dough into a four sided regular or irregular shape. Fold the dough upon itself in a sequence of three or four times first from left to right or right to left horizontally and then once more from top to bottom or bottom to top vertically in the same fashion. 11. Place the dough back into the covered container and let rest for twenty minutes. 12. Now do once more a series of stretch and folds on the floured surface, from left to right, right to left followed by top to bottom bottom to top respectively. 13. Again let it rest in the bowl with a cover for a final segment of thirty minutes before placing the entire container with out a lid into the refrigerator for a total of three to four hours.
14. Take the uncovered bowl or container of dough out of the fridge and let sit at room temperature for one hour while the oven is preheating to 500 degrees F.
Heat—
1. After setting the oven temperature to 500 degrees F, place a lidded empty dutch oven into the large oven at the cusp of the mid-lower hemisphere and let it preheat for one hour. 2. With oven mits, carefully remove the dutch oven and shut the door to keep the heat in. Remove the lid of the dutch oven and place a baking sheet that completely covers the internal circumference of the bottom of the dutch oven. Powder it with a mixture of semolina and white dusting flour.
3. Take the dough that was resting at room temperature for one hour and transfer it from its container to the dutch oven, placing it over the powdered baking sheet in order to ensure that it is a round, and tight but slightly relaxed ball of mass. 4. Using a sharp cutting utensil, score the top of the dough in whichever way that your heart desires and is physically possible and open the door of the main oven. Place the dutch oven upon the lower - middle rack, secure the lid and shut the door.
5. Heat for twenty-eight minutes at a temperature of 475 degrees F. Open the main oven’s door and remove the lid of the dutch oven. Continue baking for an additional ten to fifteen minutes at a temperature of 445 degrees F. 6. Bake until crispy, brown and resonant when knocking with a straight knuckle right wholly upon the bread’s bottom!
7. Remove the dutch oven from the heat. Turn off the main oven. Allow a minimum of four hours and a maximum of fifteen for maximum flavor to earthen.
Taste and Enjoy!
Color to the Method—
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