Rustic Sourdough
Recipe courtesy of Johan Hamstra, Executive Pastry Chef, The Landings Golf & Athletic Club (Savannah, Ga.)
Ingredients
- bread flour - 1 lb. 5 ozs.
- whole wheat flour - 2 ozs.
- water - 15 ozs., filtered
- sourdough starter - 5 ozs.
- yeast - 1/8 tsp.
- salt - .7 oz.
- Ingredients for Sourdough Starter:
- starter - 600 gms.
- water - 600 gms.
- bread flour - 600 gms.
Instructions
- Refresh sourdough starter 8 hours in advance.
- Combine bread flour, whole wheat flour and filtered water. Let sit for 30 minutes.
- Add sourdough starter and yeast. Mix at low speed. Add salt last.
- Develop dough for 5-8 minutes. Scrape the bowl if necessary.
- Bulk ferment until double in size at 75°F.
- Divide dough in loaves 1 lb. 9 oz each. Bench rest for about 2 hours.
- Fold the individual loaves and put in gluten-free floured baskets with the seam up.
- Cover and ferment overnight in the refrigerator.
- Bake 400°F with 20% steam at half fan for about 30-40 minutes, until dark and crusty.
