This recipe is adapted from Peter Reinhart’s The Bread Baker’s Apprentice. In his original recipe he used a bigga instead of a sourdough starter. I also used his new techniques from Artisan Breads Everyday which incorporate 3 short folds and overnight retardation of the dough before being formed. I decided to add some of my King Arthur Flour Harvest Grain Blend mix which includes whole oat berries, millet, rye flakes and wheat flakes, flax, poppy, sesame, and sunflower seeds. This added some nice crunch and makes the bread a bit more nutritional for the family. This bread makes excellent toast and sandwiches.
16 ounces 65% Hydration Starter Refreshed
2.4 ounces Harvest Blend Mix (King Arthur Flour or your own mix of seeds and grains)
9 ounces Italian Style Flour (Also from KAF-includes 8.5% protein, 00 Equivalent)
1.5 ounces Bread Flour
8 ounces Luke warm water, 90 – 95 degrees Fahrenheit
1 2/3 Teaspoons Sea Salt
3/4 Teaspoons Instant Yeast (you can omit the yeast if desired and let the dough sit for 1 1/2 hours to 2 hours before refrigerating)
1 Tablespoon Olive Oil
1 Teaspoon Diastatic Malt Powder (used to promote a strong rise, great texture, brown crust, and extended shelf life)
1 Tablespoon Sugar
Using your stand mixer or by hand, mix the water with the starter to break up the starter.
Add the flour,Harvest Blend Mix, salt, yeast (if using), olive oil, sugar and mix on the lowest speed for 4 minutes. Let rest for 5 minutes
Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.
Remove dough to your lightly floured work surface and need for 1 minute and form a ball.
Leave uncovered for 10 minutes.
Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.
After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.
Put in your refrigerator immediately for at least 12 hours or up to 3 days.
When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it. (If you did not use yeast, let it sit in your bowl for 2 hours before shaping).
Place it in your bowl, banneton or shape into baguettes.
Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.
Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.
Slash loaves as desired and place empty pan in bottom shelf of oven.
Pour 1 cup of very hot water into pan and place loaves into oven.
Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.
Let cool on cooling rack and enjoy!
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