Its been a while since we have posted but I would love to first and foremost congratulate Wesley John Hatch and Chris Mullen II on their Kickstarter project. If you folks would love to check out some backwoods local Vermont independent film, than here you go http://lowsoundsbytheshore.com/ or on facebook noooo. Not facebook!
Back to Bread stuff!!!
Last week I made a few loafs modified from the modified Norwich recipe on wild yeast. I dont have the measurements with me but I think Ill get pretty close.
All pictures are taken by John Matyas
1K of Flour (mine was all purpose KA)
600g water @86F
1Tbs Olive oil (as pure as you can get it)
-Mix for about fifteen minutes and pour some olive oil in the mix
-Let sit for about an hour or two
Sourdough starter:
300-350g 100% Hydration Sourdough starter
go with the higher number, what bad can happen??
I fed my sourdough starter twice on this day and it was fabulous and very active
-Mix the sourdough and flour/water/oil mixture for about twenty minutes and add about 18-20g of salt during the mix.
-Bulk ferment for two and a half hours with 35min folds.
-Shape and let proof in cloth for 2Hrs and pop them suckers into a 450F oven, spray the oven or put a dish with water in for about 15min and they will be done in 30min.
