Whole wheat sourdough with olives
Two small or one big loaf.
From Bread by J. Hamelman
Preferment
20 g. Sourdough starter (100% hydration)
80 g. Water
100 g. Whole wheat flour
Mix and cover, ferment for 12 hrs.
Prepare olives(Kalamata): warm to room temp, pat with paper towel to remove access brine.
Mix all ingredients, knead for 5-6 min, add olives continue kneading until incorporated.
Fermentation 2.5 hrs with two stretch & folds
Proof 60 min at room temp, then move the basket to refrigerator for 12 hrs (5 deg C).
Remove the loaf from refrigerator, score and bake, no need to warm it up.
Bake 35 - 40 min. @230 C
From Bread by J. Hamelman
Preferment
20 g. Sourdough starter (100% hydration)
80 g. Water
100 g. Whole wheat flour
Mix and cover, ferment for 12 hrs.
Dough(includes preferment)
2 loaves, g
|
Baker’s %
| |
Whole wheat flour
|
490 (80+360+10)
|
100%
|
Water
|
320 (100+210+10)
|
65.3%
|
Salt
|
8
|
1.6%
|
Total
|
808
|
166.9%
|
Prepare olives(Kalamata): warm to room temp, pat with paper towel to remove access brine.
Mix all ingredients, knead for 5-6 min, add olives continue kneading until incorporated.
Fermentation 2.5 hrs with two stretch & folds
Proof 60 min at room temp, then move the basket to refrigerator for 12 hrs (5 deg C).
Remove the loaf from refrigerator, score and bake, no need to warm it up.
Bake 35 - 40 min. @230 C
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