HEIRLOOM WHEAT FLOUR FOR SALE RECIPES

Steps:

• Mix everything together in a mixing bowl by hand until well incorporated. Cover.
• Do a series of stretch and folds in the bowl every hour for 6 hours. (I omit the instant yeast.)
• Place the dough in the covered container in the fridge for 8-12 hours.
• Remove the dough from the fridge and preshape it gently into a round. Place it seam up in a seasoned banneton. Place banneton inside the plastic bag and tight it, so there is a dome over the dough. Refrigerate for another 8-12 hours.
• Preheat oven 475F with the steal/clay stone and a cloche inside. Remove the dough from the fridge, gently remove it from the banneton, stencil/score it, and keep covered with a large bowl until ready to bake.
• Bake for 25 minutes covered with a cloche. Reduce the heat to 425F and bake for another 25 minutes uncovered. Let cool on a rack at room temperature. If you want a crispy crust, keep you bread not covered for the first 6-8 hours, then place in a paper bag. If you want a soft crust, wrap your bread into the cotton kitchen towels when cooling.

Steps:

• Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
• Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, except salt
• Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will be wet and homogeneous
• Rest - AUTOLYSE Turn your bowl upside down and let the dough rest for 30-60 minutes.
• First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1 hour in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
• ADD SALT, then Stretch and fold - Stretch and fold your dough two or three times (and no more than three times) every half an hour, three times. Make sure you cover your dough in between stretch and fold. AT THIS STAGE, you can retard or refrigerate your dough overnight or up to 2 days in a cold (1-3C) fridge.
• Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
• Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder or shorter if your dough has risen substantially in the fridge. Preheat your oven to 250-260°C (455-500°F) with a Dutch OVEN to fit your loaf when your dough is almost doubled.
• Bake - Bake dough inside your dutch oven for 15 minutes at 250-260°C (455-500°F), then reduce the oven to 225°C (437°F) for a further 15 minutes. Take lid off the dutch oven and bake for a further 15-20 mins at 205°C (401°F) until the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. If you are unsure, insert a thermometer, the inner temperature of the dough should be 95°C (203°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
• Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.