NEW RECIPE FOR 2012!

MINI SAN FRANCISCO SOURDOUGH BOULE WITH 50% WHOLE WHEAT FLOUR


Days one and two and three of a routine that produces one mini boule a day

King Arthur organic all-purpose flour (contains malt flour)
King Arthur organic white whole wheat flour
Sea salt
Water
Vegetable oil spray (I use Pam)
Wheat bran

Electrolux DLX Assistent mixer
4-quart plastic tubs for dough
Small plastic tubs for starter
Emile Henry 4.2 quart ceramic “flame” casserole



DAY ONE: in the morning: firm starter

Reserve starter for next time: pour 40 grams of starter into a clean container. Add 100 grams of flour and generous 1/2 cup water and mix. Cover and set aside.

Pour 200 grams starter into a stainless steel bowl. Add 100 grams all-purpose flour. Mix with a wooden spoon or dough whisk to form a shaggy dough. Let sit or knead right away.

Dump firm starter onto floured marble slab, knead until till smooth. Set aside in covered bowl until doubled, four hours or so.

Give dough two business letter folds and put in fridge overnight.



DAY TWO: in the morning: dough

Take the firm starter out of the fridge and put into DLX bowl to warm up for an hour.

Put 170 grams King Arthur organic all-purpose flour in a stainless steel bowl then add 170 grams King Arthur orgainic white whole wheat flour and 10 grams wheat bran. Put in DLX bowl.

Add 335 grams NYC tap water to the DLX bowl. Use warmer water is firm starter is cold.Add 8 grams sea salt to DLX bowl.

Put DLX bowl onto the base, add the roller and scraper. Set roller about an inch from the edge of the bowl. Mix dough on lowest speed for 1 minute. Let the dough rest (autolyse) for 20 to 40 minutes.

After 40 minutes, knead in DLX at half speed for about 8 minutes then for about 5 minutes on high. Dough should pull away from sides of bowl, clean the sides, and form a stretchy ball. Once dough has this consistency, knead for a few more minutes.

Remove roller and scraper from bowl. Lift DLX bowl out of machine and, with a rubber spatula, scrape dough into a 4 quart plastic tub and cover.

Let rise about 4 to 6 hours until almost doubled.

Use a spatula to dump dough onto a floured marble surface.

Prepare a four-quart plastic container: spray the inside with vegetable oil spray so the dough will slide out later.

Sprinkle flour around the edges of the dough you have dumped onto the marble slab. Lift and stretch the edges of the dough.

Give the dough two business-letter folds. Lift the ball of dough and dump it into the four-quart container, cover with lid and put in fridge overnight.

In the evening, when the starter is frothy, refresh it again. Pour 40 grams of starter into a clean container, discarding the rest. Add 100 grams all-purpose flour and a generous 1/2 cup water, stir, set aside for tomorrow’s dough.



DAY THREE: in the morning: baking

The dough should have risen somewhat overnight. Leave it in the fridge until the oven is heated.

Place rack on next to bottom level and put an Emile Henry ceramic “flame” 4.2 quart casserole with cover into the oven. Turn the oven to 450˚ and preheat for 30 minutes to one hour.

Using mitts, take casserole out of oven and place on stovetop. Remove lid and set aside on hot pads. Reduce heat to 425˚F.

Sprinkle bottom of casserole lightly with wheat bran.

Invert tub at 45˚ angle so that dough can roll out doing a full flip.

Slash dough with a sharp knife.

Cover with lid and bake 50 minutes at 425˚ covered.

Remove casserole from oven and lift out the boule with a metal spatula. Internal temperature should be 212˚F.

Cool loaf on a metal rack for two hours or until internal temperature is below 120˚F.

Bread is at its best about two hours after it comes out of the oven. Boule keeps perfectly for two of three days. Bread is best for toast on days two and three. Toast to obtain three colors: a little black, some dark brown and some gold. Store on a wire rack (no plastic, no paper bag, no fridge, no freezer).










TO MAKE SOURDOUGH STARTER:

DAY ONE

Pour 160 grams Evian water into a large tupperware.
Add 25 grams organic all-purpose flour and 25 grams organic rye flour.
Stir with spatula, cover loosely with plastic wrap and let sit 24 hours, stirring every 8 hours.


DAY TWO

Add 65 grams Evian water and stir.
Add 50 grams organic all-purpose flour, stir.
Cover loosely with plastic wrap and let sit 24 hours, stirring every 8 hours.


DAY THREE

Add 65 grams Evian water and stir.
Add 50 grams organic all-purpose flour, stir.
Cover loosely with plastic wrap and let sit 24 hours, stirring every 8 hours.


DAY FOUR

Check starter.
If starter is bubbly or frothy and has risen by 30% to 50%, it is ready to use.
You’ll need 450 grams of starter for the boule and 65 grams of starter to keep starter going until evening for next time.
If starter is not bubbly or frothy and has not risen, repeat steps for day three for up to nine days. Once starter has taken off, you can switch to NYC tap water.








DO THE MATH:

organic flour + whole wheat flour + sourdough + wet dough + sea salt + firm starter + DLX kneading action + minimal kneading + overnight in fridge + Emile Henry casserole = best boule

•White whole wheat flour adds character without making bread heavy

•Sourdough is the best tasting, longest lasting, healthiest bread.

•Wet dough makes fluffy bread with big air holes. No shaping stage allows you to get away with extreme hydration. It also allows you to bake first thing in the morning and have fresh bread for lunch.

•DLX handles sticky wet dough with ease. Its special roller and scraper action kneads better than a Kitchen Aid. The bowl, roller and scraper all go in the dishwasher.

•Minimal kneading with frequent rests preserves flavor by not over-oxygenating the dough.

•Firm starter develops flavor for twenty-four hours. Putting the dough in the fridge overnight allows flavors to develop for another twenty-four hours.

•Firm starter adds sourness for sour yet complex taste.

•A preheated casserole works like a hot, wood-burning bread oven full of loaves: it keeps the bread’s own humidity around the loaf for maximum oven spring and for the most gorgeous imaginable crust. Baking in a casserole in a gas oven is also more eco-friendly than a wood burning oven in the backyard.