Mix for an additional
4 minutes, check for
good gluten structure. If dough sticks to bottom of bowl, go to “bowl clean-up”
for good gluten structure.
Pull dough from bowl with a little olive oil down the side
of bowl while mixer is in final motion, to help release the dough from bowl
more easily.
Round dough to gain good surface tension.
Place in covered container for
1 hour in a
warm location 75 to 80 degrees F, or until nearly double in bulk.
Remove dough from container, fold dough over gently to
de-gas. Place back in covered container for an additional 30
minutes.
Remove the second time from covered container.
Divide dough into desired weights. Usual dough weight for
Sourdough loaf is:
1.65lb. for a small loaf
2.75 lbs. for a large loaf
Round dough gently in one direction, looking for small
surface bubbles to appear. Cover and let rest for 20 minutes.
Mold dough gently, (do not de-gas). Dip dough piece into a
50% potato 50% bread flour mix/ Place dough upside down in a linen lined basket or mold in a
round loaf shape as usual and place on a silpain or on a rye screen lined
pan.
If a stronger flavor is desired, place in proof
box for 2 hours then retard loaves, cover, place in refrigerator for 4 to 6
hours. Remove from refrigerator. Let loaves rest in
room temperature proof box 1 hour before baking.
If no retarding is being used:
Place molded loaves in proofing cabinet (with no moisture or
heat) for 2 to 3 hours. Large bubbles should be visible on the surface
of the dough when ready for oven. Remove from proof box, (if baskets are being used, gently
turn basket over on a silpain lined sheet pan).
Dock loaves with a lame, docking knife or single edge razor
blade. This allows for the further expansion of the loaf in the first 18
seconds of oven time. Make cuts (holding implement on a 45°
angle to the dough) clean and deep for maximum expansion.
Bake in pre-heated 475°
F (246°
C) oven. Using some humidification method, Liberally spray loaves
(not oven) with water. Close oven door quickly, after 5 minutes lower heat to 425°
F (232°
C).
Bake until dark golden brown. Internal temperature of finished baked loaf is 200 degrees F
and should not exceed 220 degrees F. When loaves are done, turn off oven, leaving oven door
open, for 10 minutes to harden-off the crust.
Remove from oven, place on cooling rack, for good air
circulation until loaves come to room temperature. Do not place bread in area with strong air circulation such
as a fan.
