Whole-Wheat Levin

[LeadDog]

Ok grape harvest is done and the vineyard is going dormant so I have a bit of time again. This is the one sourdough formula that I really liked.

1) Whole-Wheat Poolish: About 12 to 14 hours before the final mix, make the poolish by dispersing 2 Tablespoons of mature culture in 5/8 cup of water and mix in 1&7/8 cups of whole wheat flour. Let stand in a covered container at about 70°F.

2) Mixing: Add all the ingredients to the mixing bowl, mix for 3 minutes on first speed. The dough should be of medium looseness. Finish mixing on 2nd speed for 2 to 2.5 minutes. The gluten network should be moderatly developed. Desired dough temperature 76°F.

Whole Wheat Flour: 2&1/2 cups

Bread Flour: 4&1/2 cups

Water: 2&7/8 cups

Salt: 1 Tablespoon

Levain: All of the above Poolish but 2 tablespoon kept back for the sourdough starter.

3) Bulk Fermentaion: 2.5 hours.

4) Folding: Fold the dough twice, at 50 minute intervals. Folding is like punching the dough down but different. Take the dough out of the bowl on a floured surface and pat the dough down into a thick slab. Take the left 1/3 of the slab and fold it to the middle and pat down, brush off the excess flour that the dough picked up from the work bench. Repeat for the right, bottom, and top sides. Place the dough back in the bowl and cover with plastic until the next time to fold the dough. Folding is done during the 2.5 hours of the bulk fermentation.

5) Dividing and shaping: Divide the dough into 1.5-pound pieces shape round or oblong.

6) Final Fermentation: Approximately 2 to 2.5 hours at 76°F. You can also retard for up to 8 hours at 50°F or up to 18 hours at about 42°F. Retarding the final fermentation is how sourdough gets its sour taste. I'm still working on that part.

7) Baking: With normal steam, 460°F for 40 to 45 minutes.

Let cool for about 2 hours before slicing.

[LeadDog]

I finally got back to making sourdough bread again. I figured I had better post a picture with the recipe.

The 2nd one is in the cooker right now as this one is cooling down.

[Majestik]

Very nice.

Looks delicious. I'm gonna have to try that one of these days.

[LeadDog]

Thanks Majestik. It is the best bread I have ever made. I think that there are ways to make it even better, I just need to try them.

[PaulR]

I'll try this one over the weekend, will let you know whether I finally can get the texture right?