Alaskan Sourdough
AuthorTeresaMix all ingredients in order given at 2:00 pm in the afternoon.
Allow the dough to set in a covered container and bulk ferment for six hours (if the temperature is around 70-74F). Adjust your bulk ferment for warmer temperatures, less time if your kitchen is warmer.
During the bulk ferment fold the dough two to three times.
After the bulk ferment is done, shape the dough into two boules (or other shapes if you prefer).
Place in bannetons and cover with plastic bags. Refrigerate overnight for 12 -16 hours.
When ready, take out your loaves one at a time, staggered about 30 minutes apart. Allow dough to warm up and fully proof. That should take anywhere from one to three hours.
When dough is ready, turn out on a peel and punch down in the middle of the dough with your thumb. Then slash vertically around the sides of the loaf four times.
Place your dough into a pre-heated 460F oven with steam. Spray the loaf completely with water. Bake for 17 minutes. Remove steam (or lid) and bake for an additional 17-20 more minutes until nicely browned.
Remove finished loaf and place it on a cooling rack. Allow the oven to come up to heat again and then bake your second loaf.
The crust is lovely and crisp.
The crumb is soft and tender.
Ingredients
Directions
Mix all ingredients in order given at 2:00 pm in the afternoon.
Allow the dough to set in a covered container and bulk ferment for six hours (if the temperature is around 70-74F). Adjust your bulk ferment for warmer temperatures, less time if your kitchen is warmer.
During the bulk ferment fold the dough two to three times.
After the bulk ferment is done, shape the dough into two boules (or other shapes if you prefer).
Place in bannetons and cover with plastic bags. Refrigerate overnight for 12 -16 hours.
When ready, take out your loaves one at a time, staggered about 30 minutes apart. Allow dough to warm up and fully proof. That should take anywhere from one to three hours.
When dough is ready, turn out on a peel and punch down in the middle of the dough with your thumb. Then slash vertically around the sides of the loaf four times.
Place your dough into a pre-heated 460F oven with steam. Spray the loaf completely with water. Bake for 17 minutes. Remove steam (or lid) and bake for an additional 17-20 more minutes until nicely browned.
Remove finished loaf and place it on a cooling rack. Allow the oven to come up to heat again and then bake your second loaf.
The crust is lovely and crisp.
The crumb is soft and tender.
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