distributed. Cover the bowl, and put it in your warm place for 30 minutes.
Turn your dough onto a lightly floured surface and give it your four-fold (see here ). It should make a tight little package and after every fold the dough’s volume should increase. It should consistently feel warm and active. Roll the dough over and place it, seam side down, back into the bowl. Repeat every 30 minutes (you’ll fold the dough three times in total) until the dough is strong but puffy, warm to the touch and holds a fingerprint when pressed into the surface. The whole process will take about 2 hours.
Once your dough is ready to cut, turn it out onto a floured work surface. Using your bench knife and scale, divide into three 1 pound 10 ounce/750-g pieces. Gently shape the dough into rounds (see here ), being careful not to compress the dough too much, and place seam side down on your work surface. Cover and rest for 20 minutes to build a bit more strength into the loaf before final shaping. While you’re waiting, dust three round bannetons with corn flour.
Then, take your rested rounds and gently but firmly shape them into rounds again. If your seams feel like they’re coming undone when you lift the loaf up, give it a few minutes sitting seam side down on the table to seal it, and next time, use less flour for shaping. The dough’s moisture should be enough to seal the loaf closed. Be careful not to shape them too tightly, or little cheese squares will continuously pop through the surface of the loaf. Place your shaped loaves seam side up in your bannetons, cover with a cloth or plastic wrap and place in your trusty warm spot.
While your dough is proofing, place your baking stone on the lowest rack in your oven, and your cast-iron pan on the highest rack. Preheat the oven to 450°F/230°C. Check in on your bread periodically; if the surface feels dried out, spray it with a bit of water to allow for maximum expansion. If it feels cold, make it warmer. This may take up to an hour, depending on the conditions of your kitchen. The loaf is ready to go in when it feels very airy and holds a fingerprint when pressed into the surface.
Flip the loaves over onto your peel. It might take a couple of batches to bake all your bread, depending on your oven size. Score the face of the loaf with your razor in your desired pattern. Before you load your bread, lay a piece of parchment paper down on the baking stone to catch any cheese that melts out of your loaf; burning cheddar is not a pleasant smell. Now, grab three ice cubes from the freezer. Being careful to not keep the oven door open too long and let the heat out, open the oven, slide your loaf onto the parchment-lined stone, throw the three ice cubes into the cast-iron pan and close the door. After 5 minutes, quickly open the door and spray the interior of the oven with water. Continue baking until the loaf is evenly browned, about 25 minutes, and has a nice hollow thump when you tap it on the bottom. Let cool for at least 1 hour before cutting.
RYE-RAISIN-PECAN SOURDOUGH
NUTTY, GRASSY, SWEET AND SOUR
Nuts and dried fruit do particularly well paired with rye. There’s something about the earthy, grassy nature of the grain that allows it to not be overpowered by other strong ingredients. This makes particularly good toast, spread with a layer of homemade jam or cream cheese. Have it with a cup of tea, and that’s breakfast right there.
OVERVIEW
• Yield: Three 1 lb 10 oz/750-g loaves
• Desired Dough Temperature: 85°F/30°C
• Mixing Time: 40 minutes
• Bulk Fermentation: ~2 hours
• Proofing Time: ~2 hours
• Baking Time: ~25 minutes
• Cooling Time: ~1 hour
12 HOURS BEFORE THE BAKE
Mix your levain (see here ). This will be enough for the bread formula, plus some extra to carry on the starter.
1 oz/30 ml 75°F/20°C water
2 oz/40 ml liquid sourdough
5 oz/140 g white bread flour
0.5 oz/14 g whole rye flour
BAKING DAY
1 lb 7 oz/650 g white bread flour
9 oz/250 g
Turn your dough onto a lightly floured surface and give it your four-fold (see here ). It should make a tight little package and after every fold the dough’s volume should increase. It should consistently feel warm and active. Roll the dough over and place it, seam side down, back into the bowl. Repeat every 30 minutes (you’ll fold the dough three times in total) until the dough is strong but puffy, warm to the touch and holds a fingerprint when pressed into the surface. The whole process will take about 2 hours.
Once your dough is ready to cut, turn it out onto a floured work surface. Using your bench knife and scale, divide into three 1 pound 10 ounce/750-g pieces. Gently shape the dough into rounds (see here ), being careful not to compress the dough too much, and place seam side down on your work surface. Cover and rest for 20 minutes to build a bit more strength into the loaf before final shaping. While you’re waiting, dust three round bannetons with corn flour.
Then, take your rested rounds and gently but firmly shape them into rounds again. If your seams feel like they’re coming undone when you lift the loaf up, give it a few minutes sitting seam side down on the table to seal it, and next time, use less flour for shaping. The dough’s moisture should be enough to seal the loaf closed. Be careful not to shape them too tightly, or little cheese squares will continuously pop through the surface of the loaf. Place your shaped loaves seam side up in your bannetons, cover with a cloth or plastic wrap and place in your trusty warm spot.
While your dough is proofing, place your baking stone on the lowest rack in your oven, and your cast-iron pan on the highest rack. Preheat the oven to 450°F/230°C. Check in on your bread periodically; if the surface feels dried out, spray it with a bit of water to allow for maximum expansion. If it feels cold, make it warmer. This may take up to an hour, depending on the conditions of your kitchen. The loaf is ready to go in when it feels very airy and holds a fingerprint when pressed into the surface.
Flip the loaves over onto your peel. It might take a couple of batches to bake all your bread, depending on your oven size. Score the face of the loaf with your razor in your desired pattern. Before you load your bread, lay a piece of parchment paper down on the baking stone to catch any cheese that melts out of your loaf; burning cheddar is not a pleasant smell. Now, grab three ice cubes from the freezer. Being careful to not keep the oven door open too long and let the heat out, open the oven, slide your loaf onto the parchment-lined stone, throw the three ice cubes into the cast-iron pan and close the door. After 5 minutes, quickly open the door and spray the interior of the oven with water. Continue baking until the loaf is evenly browned, about 25 minutes, and has a nice hollow thump when you tap it on the bottom. Let cool for at least 1 hour before cutting.
RYE-RAISIN-PECAN SOURDOUGH
NUTTY, GRASSY, SWEET AND SOUR
Nuts and dried fruit do particularly well paired with rye. There’s something about the earthy, grassy nature of the grain that allows it to not be overpowered by other strong ingredients. This makes particularly good toast, spread with a layer of homemade jam or cream cheese. Have it with a cup of tea, and that’s breakfast right there.
OVERVIEW
• Yield: Three 1 lb 10 oz/750-g loaves
• Desired Dough Temperature: 85°F/30°C
• Mixing Time: 40 minutes
• Bulk Fermentation: ~2 hours
• Proofing Time: ~2 hours
• Baking Time: ~25 minutes
• Cooling Time: ~1 hour
12 HOURS BEFORE THE BAKE
Mix your levain (see here ). This will be enough for the bread formula, plus some extra to carry on the starter.
1 oz/30 ml 75°F/20°C water
2 oz/40 ml liquid sourdough
5 oz/140 g white bread flour
0.5 oz/14 g whole rye flour
BAKING DAY
1 lb 7 oz/650 g white bread flour
9 oz/250 g
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