Maura's Bread, Modified

Posted by orutherfurd Mon, Jan 30, 2023 08:51 PM · no reviews

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425 g All-purpose flour, or bread flour (85%)
50 g whole wheat flour (10%)
25 g rye flour (5%)
425 g water (85%)
10 g salt (2%)
20 g 100%-hydration sourdough starter, fed within a week (depending on freshness of starter and temperature of house have used up to 60g) (4%)
Total 955 g

%	Ingredient	Metric	U.S.	Volume
85%	All-purpose flour, or bread flour	425 g	14.99 oz	3 3/8 cup
10%	whole wheat flour	50 g	1.76 oz	3/8 cup
5%	rye flour	25 g	.88 oz	1/4 cup
85%	water	425 g	14.99 oz	1 7/8 cup
2%	salt	10 g	.35 oz	1 5/8 tsp
4%	100%-hydration sourdough starter fed within a week (depending on freshness of starter and temperature of house have used up to 60g)	20 g	.7 oz	1/8 cup
	Total	955 g	2 lbs, 1.69 oz

Mix everything.

Do 3 sets of folds at 15 minute intervals.

Ferment 12 hours, or until doubled.

Shape and retard 8-12 hours.

Preheat oven, and covered baker if you have one, to 500°F. Load bread into oven, lower the temperature to 450°F, and bake covered for 20 minutes. Bake uncovered for another 25 minutes.

Adapted from https://www.kingarthurbaking.com/recipes/pain-de-campagne-recipe which was adapted from https://www.kingarthurbaking.com/blog/2020/04/06/dont-be-a-bread-hostage.