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Ingredients
- 12 ounce Bread Flour (3 C)
- 8 ounce Water (1 C)
- 6 ounce Hard Starter or possibly
- Â Â Hard Mild Starter
- 1/8 ounce Diastatic Malt (1/2 Tsp)
- 1/4 ounce Salt (1 1/2 Tsp)
Directions
- Yields 26 ounce loaf.
- Day 1:Make the hard starter.
- Day 2:1. Remove hard starter from refrigerator and allow to hot one to two hrs.
- 2. Mix water, flour and malt on low speed and adjust water to get a shaggy dough. This fully hydrates the flour. Allow mix to rest 15 min.
- 3. Add in starter and mix with bowl lowered some to get better mixing. Then mix at high speed (4.5 on Kitchen Aid mixer) while slowly adding salt. Trickle in water from fingers if necessary. Mix about four min.
- Salt is table grind. The equivalent volume of kosher salt is twice the table grind volume. The weights of the two are the same.
- 4. Bulk ferment approximately 3 hrs, reforming after about 1.5 hrs.
- 5. Scale: cut to size and form into round loaf.
- 6. Bench: lightly spray with oil and cover with plastic wrap, allow to stand 30 min.
- 7. Shape: sprinkle flour on couch (linen cloth or possibly towel - embed flour into nap of cloth if it is not smooth). Form loaf on couch and sprinkle with flour. Cover with couch and plastic.
- 8. Proof: allow to rise 1.5 times.
- 9. Chill overnight.
- Day 3:1. Remove from refrigerator and continue to proof till ready.
- 2. Score and bake in a 450 F oven with steam. Start baking at 475 F for 15 min. Steam with two big spoons of boiling water. Lower temperature to 400 F and continue baking for a total oven time of 40 min.
- NOTES : This bread is more properly made with hard mild starter that is less sour than the hard starter recipe posted previously. The directions for making the mild starter are in the sourdough section of Peter Reinhart's book, "Crust & Crumb".
- Here is the last recipe from Kurtis. It is the Pain Au Levain bread and it is really wonderful!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 574g | |
| Calories 1228 | |
| Calories from Fat 47 | 4% |
| Total Fat 5.65g | 7% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2764mg | 115% |
| Potassium 341mg | 10% |
| Total Carbs 246.75g | 66% |
| Dietary Fiber 8.2g | 27% |
| Sugars 1.05g | 1% |
| Protein 40.76g | 65% |
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