inspiration—palette—method
Total Active Time: 78 hours
Total Cook Time: 1 hour and 5 minutes
Total Rest Time: 76 hours
Prep: 63 minutes
Ingredients
Starter:
1/4 cup & 3 tbsp sparkling water (60 F)
1/4 cup & 2 tbsp all-purpose white flour
3 & 1/2 tbsp light rye flour
3 tbsp and 1 tsp Light Sourdough Starter
1 & 1/2 tbsp clear flour
1/2 tsp active dry yeast
Dough:
2 and 1/4 cups & 3 tbsp all-purpose white flour
1 cup red wine (60 F)
1/2 cup and 1 tbsp sparkling water (60 F)
1/3 cup & 5 tbsp light rye flour
1/3 cup and 2 & 3/4 tbsp dark rye flour
1 tbsp la baleine salt
Method
Prep—
Starter:
1. Prepare your palette board: Measure the following ingredients and place them on a blank slab:
sparkling water
all-purpose white flour
light rye flour
Light Sourdough Starter
clear flour
active dry yeast
2. Place the sourdough starter into a small container or bowl, followed by the flours and yeast. Using a wooden spoon or mixing utensil, gently mix the ingredients together until fully incorporated. Let rest at room temperature sealed for fifteen to eighteen hours.
Dough:
1. Prepare your palette board: Measure the following ingredients and place them on a blank slab:
all-purpose white flour
red wine
sparkling water
light rye flour
dark rye flour
la baleine salt
2. In a medium sized mixing bowl, and the salt. Then, pour three-fourths of the water (60 degrees F) and the red wine (60 degrees F) into the bowl.
3. Pour the remaining liquids into the starter to loosen it from the edges of the container. Next, add the starter and remaining liquid to the bowl containing the ingredients to make the dough.
4. Using your hands, carefully and firmly combine the ingredients until a softened ans flexible dough begins to form.
5. Continue to work with the dough, adding flour at will until reaching a consistency that is free of stickiness and until the dough is fully elasticized.
6. To do this, do a series of stretches, first taking one side of the dough outside of the bowl while dangling the other side of the dough beneath itself stretching to the bottom of the container with each sequence adding more elasticity to the dough. {*Gauge the increase in elasticity of the dough by observing the dough stretch further each time it is dangled directly above the bowl's center.} As soon as full elasticity and smoothness of dough texture is reached, let the dough rest for forty-five minutes covered at room temperature.
7. Stretch & Fold Sequence 1: On a well floured surface, stretch the rested dough out flat and form it into a rectangle. From left to right pr right to left, fold the dough in threes upon itself and then once completed, fold it again this time from bottom to top or top to bottom in a second set of three folds. Now with the palms of your hands, carefully form the folded dough into a sphere with the parameters of the dough becoming rounded with each downward motion of your palms upon the sides of the dough so that the excess dough is brought beneath the bottom of the central mass in order to complete the spherical formation. Rest the dough for another forty-five minutes, covered at room temperature.
8. Stretch & Fold Sequence 2: Repeat the original sequence of folds in threes from left to right or right to left followed by bottom to top or top to bottom, forming it into a curved ball at the end and then once again rest it inside of its contained resting place for another period of forty-five minutes.
9. Stretch & Fold Sequence 3: Repeat the steps of folds in threes from left to right or right to left followed by bottom to top or top to bottom. Reshape the dough into a ball and let rest at room temperature for another forty-five minutes.
10. Stretch & Fold Sequence 4: Repeat steps from previous stretch & fold sequences for a final fold of three turns from left to right or right to left followed by bottom to top or top to bottom. With your hands, lightly glaze the surface of the dough with the extra virgin olive oil, ensuring that it is totally coated and place the circular ball of dough into its resting place covered for a final five and a half hours at room temperature.
11. Cover the rested dough with plastic wrap and place it into the refrigerator for forty-eight hours at the new chilled temperature.
Heat—
Dough:
1. Preheat the oven to 500 degrees F for one hour. Place an empty dutch oven or soup pot into the lower third of the oven.
2. Remove the chilled dough from the refrigerator and place it on a piece of parchment paper.
3. Lightly flour the dough.
3. Score the dough: using a bread scorer or sharp cutting utensil and create a unique design of your choice. **If you will, create guidelines of symmetry upon your dough before scoring, by firmly and gently pressing a musical instrument string or other piece of wire into the top of the dough in a formulaic fashion that displays the angles of a circle.
4. With oven mitts, remove the dutch oven or soup pot from the heat of the oven, and place the dough and parchment paper into the container.
5. Lower the oven temperature to 460 degrees F and once more place the loaded dutch oven, with lid, back into the heat upon the lower rack. Let bake for forty-five minutes.
6. Remove the dutch oven from the heat. Increase the oven temperature to 460 degrees F, replace the dutch oven, lid-free, back into the heat and let cook for an extended twenty-five minutes. Remove the loaf. Test for a full and complete bake by gently knocking the bottom of the loaf with bare knuckle and listening for a hollowness of tone and by gauging the internal temperature of the densest part of the loaf which should reach the degree of 190 F.
Taste & Enjoy!
Color to the Method—
תגובות