tag:blogger.com,1999:blog-31598621.post151902627279746797..comments2024-03-25T22:21:09.417-04:00Comments on A Brooklynite on the Ice: Shaolin SourdoughThey say it's a cold worldhttp://www.blogger.com/profile/09059089212388940864noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-31598621.post-68876788600913934412010-11-11T11:50:30.035-05:002010-11-11T11:50:30.035-05:00400 grams KA All Purpose Flour
100 grams Finger La...400 grams KA All Purpose Flour<br />100 grams Finger Lakes Whole Wheat<br />75% Hydration, 1 Hour Autolyse<br />Then added: <br />200 grams Whole Wheat Levain at 80% hydration<br />12 grams salt<br />1 gram instant yeast<br /><br />Kneaded 15 mins. a la Bertinet.<br />Rest two hours, one french fold.<br />Repeat rest and fold.<br />Rise one hour in a floured basket set above a preheating stove.<br /><br />Dusted w/ small grain barley groats and White Flour and slashed shaolin style.<br /><br />Baked 10 minutes on Firebricks in a 500 degree oven w/ steam tray and squirts of stem every three minutes.<br /><br />Baked 20 minutes in oven reduced to 450, steam tray removed.<br /><br />Baked 15 more minutes in oven reduced to 375.<br /><br />(45 minutes total baking time). <br /><br />Unfortunately I ate some of this loaf before I remembered to weigh it, post-baking.They say it's a cold worldhttps://www.blogger.com/profile/09059089212388940864noreply@blogger.com