Tart
This recipe make two loafs of beautiful open crumb sourdough loafs.
Important to note that the dough temperature for the times to work should be 26-27°C. If the dough temperature is lower than that, proof times will need to be extended.
Ingredients
2 Loaf, 385 min
Steps
Duration: ~435 minutes
"Duration" is with 5 minutes per step baked in,
to account for the time it takes to do the thing
Mix Water, Starter and Flour
Mix the two flours together.
Stir 720g of water (27°) into the starter, leaving 50g for step 2 when the salt is added. When the starter is fully dissolved add the flours and mix well. Leave for 30 minutes (autolysis).
The dough will feel slightly dry at this point.
Add Salt
Add the salt and the remaining water (27°). Mix well until the salt and the water is fully incorporated into the dough.
Fold 1
First fold of the dough.
Fold 2
Second fold of the dough.
Fold 3
Third fold of the dough.
Fold 4
Fourth fold of the dough.
Fold 5
Fifth fold of the dough.
Fold 6
Sixth fold of the dough.
Pre-shape
1. Pull all the dough onto an unfloured work surface.
2. Lightly flour the surface of the dough and cut into two equal pieces.
3. Flip the dough so that the floured side rests on the work surface.
4. Fold the cut side of each piece of dough onto itself so that the flour on the surface of the dough is sealed on the outside of the loaf.
The outer surface of the dough will become the crust, so you may use more flour on your hands to avoid sticking. Build tension in the surface using the bench and the bench knife.
Rest for 20-30 minutes on the work surface.
Final shaping
Flour the bread baskets.
Flip the dough on the worksurfce so that the seam side is facing up. Do a letter fold:
1. Stretch the dough gently into a rectangle
2. Fold the bottom third of the dough up to the center
3. Fold the sides of the dough to a little over the center
4. Fold the top third of the dough down to the bottom to seal the loaf, covering all the previous fold seems
Let the dough rise for 2-4 hours.
Baking
Preheat the oven to 275°C with a stone and a dutch oven at least an hour before baking. If you do not have a dutch oven, add a tray for pouring boining water into at the bottom of the oven. This to help with the oven spring when baking. You will add the water to the tray at the same time as you put the bread in
Lower the temperature to 230° and bake for 20 minutes.
Take the water tray out, and bake for another 20 minutes, opening the oven every five minutes to reduce the excess humidity for a crustier crust.
Take the bread out of the oven, and let it cool on a rack.