Maura's Bread, Modified
Posted by orutherfurd Mon, Jan 30, 2023 08:51 PM | no reviews
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| All-purpose flour, or bread flour | 425 g | 14.99 oz | 3 3/8 cup | 85% |
| whole wheat flour | 50 g | 1.76 oz | 3/8 cup | 10% |
| rye flour | 25 g | .88 oz | 1/4 cup | 5% |
| water | 425 g | 14.99 oz | 1 7/8 cup | 85% |
| salt | 10 g | .35 oz | 1 5/8 tsp | 2% |
| 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 | 4% |
| 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.
