Vermont Sourdough (mod)

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Makes 2 loaves


2 loaves, gBaker’s %
Flour: wheat 485g + rye 75g560100%
Water33058.8%
Salt132.2%
Malt112%
Total913163%

Starter

wheat flour - 170g
water - 170g
sourdough - 20g

Mix and ferment 8-12 hrs

mixing

Mix all ingredients with the starter, autolyse 30 min, knead 5-6 min

fermentation

2.5 hrs with 2 stretch & folds.

shaping

Divide and shape round or oval loaves

proofing

2.5 hours at room temp
or 1.5 hours, then retard for 2 – 16 hours in a cool place

baking

Bake in a steamed oven at 250°C for 10 minute, lower the temperature to 220°C and bake for 15-20 min.

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