St Pauls
A sourdough bread on mainly wheat, with a touch of spelt to add flabour and character. Petruses "white bread" that never was truly white.
This bread is named after the street Petrus Bakery in sthlm used to live on. It is a great all-rounder, and the modified version (#petrus) has been a staple in out own home.
Ingredients
2 Loaf, 165 min
The concept here is two fold:
- To get enough sourdough starter needed for the recipe
- To be able to save as much starter as needed to create the starter for the recipe (1).
This to ensure that you havea astable amount of starter to use for future recipes.
Steps
Duration: ~195 minutes
Autolyse
Mix all ingredients except salt in a bowl. Let rest for 30 minutes.
Stretch & Fold 1/4
Stretch and fold (1/4).
Rest for 15 minutes.
Stretch & Fold 2/4
Stretch and fold (2/4).
Rest for 15 minutes.
Stretch & Fold 3/4
Stretch and fold (3/4).
Rest for 15 minutes.
Bulk Ferment
Stretch and fold (4/4).
The dough has now prrofed for 1.5H, let ir rest for another 1.5h.
Shape & Cold Proof
Divide and shape the dough into two round loaves.
Place the loaves in a proofing basket, and let them proof for 12-24 hours in the fridge.
Day 2
Preheat the oven to 250°C.
Place a dutch oven in the oven and let it heat up for 30 minutes.
Take the dutch oven out of the oven, and place the dough in it.
Score the dough with a sharp knife.
Put the lid on the dutch oven, and place it in the oven.
Bake for 20 minutes.
Take the lid off the dutch oven, and bake for another 20 minutes.
Take the bread out of the oven, and let it cool on a rack.