This was a beautiful loaf of bread to make, super simple - a little bit of work split over three days. It was a lovely loaf to eat, too, soft and chewy at the same time! I've become convinced that this loaf makes one killer grilled cheese sandwich, too!
I cannot stop eating grilled cheese sandwiches! Ever since I started making sourdough at home, I've become addicted. Its a good thing everyone else here likes them, too! If only I could figure out a good way to teach a toddler to eat tomato soup, because it can get really messy around here!
Ladybug loves to stir, so I have started letting her help me in the kitchen!! I have seriously been waiting for this day since I found out I was pregnant! It is definitely messy, and we always end up with flour everywhere, but I love it! (You can't tell, but I'm totally squealing with delight over here!) I have been dreaming of small aprons and miniature rolling pins for a very long time now.
This isn't bread, I know, but it was too cute not to share! Can you tell which muffin tin Ladybug filled?!
Hehe I'm so in love!
2.4 oz bread flour
3 oz water
1 oz sourdough starter
12 oz bread flour
1.6 oz whole-wheat flour
7.4 oz water
5.4 oz Liquid Levain
0.6 oz salt (1/2 T)
Make the liquid starter (levain) 12 to 16 hours before preparing the dough, and let stand uncovered at room temperature.
Add all the ingredients for the dough (except the salt) in the bowl of an electric mixer. Mix on first speed (or by hand) just until they are combined into a shaggy mass.
Cover the bowl and let it sit at room temperature for 20 minutes to 1 hour.
Sprinkle salt all over and mix with the dough hook on second speed for 1 to 2 minutes (or knead by hand about 4 minutes).
Let it rise at room temperature for 50 minutes, and fold again.
Let it rise for another 50 minutes, and fold again.
Let it rise for 50 more minutes.
Shape the dough into a ball, place it with the seam up in a round container (banettons are your best option) lined with a fine cloth and transfer to the refrigerator for 8 to 12 hours.
Remove from the fridge a couple of hours before baking.
Place a stone baking sheet in the cold oven and then turn the oven on to 440 Degrees. Let the oven heat for an additional ten minutes after the pre-heat goes off (you want it niiice and hot in there!) During this time get your steam ready. I do this by filling the lid of a roaster with boiling water so it heats up, place the bread on the stone and quickly pour out the boiling water from the roasting pan lid and placing it over the bread (use mittens, its hot.
Bake covered for 30 minutes, remove the lid (don’t forget the mittens), and allow it to bake for at least 15 more minutes. You want a dark crust and internal temperature of at least 200F. Allow it to completely cool on a rack before cutting the bread (2 hours should be enough).