Ingredients:
- For the Dough:
- 500g flour (90g whole wheat flour, 410g bread flour)
- 100g active sourdough starter (using a peak starter is ideal, but you can use a hungry starter as you did)
- 50g honey
- 350g warm water (around 90°F or 32°C)
- 25g olive oil
- 10g salt
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the honey, olive oil, starter, and warm water. Mix them together until well combined.
- Add the flour and mix with a spoon or your hands until the mixture forms a shaggy dough.
- Let it rest for 30 minutes (this is known as the autolyse phase, which helps hydrate the flour and improve the dough’s texture).
- Kneading:
- After the 30-minute rest, add the salt and knead the dough for 5 minutes until the dough is smooth and well-developed.
- Stretch and Folds:
- Over the next 2-3 hours, perform 4 rounds of stretch and folds at 30-minute to 1-hour intervals. This will help build the gluten structure.
- To do a stretch and fold, gently pull a portion of the dough from one side, stretch it up, and fold it over to the opposite side. Repeat for the other 3 sides of the dough.
- Bulk Fermentation:
- Once the stretch and folds are done, let the dough ferment in a warm place (you mentioned placing it near a space heater) for about 5 hours or until it’s bubbly and jiggly. It should nearly double in size and have lots of air bubbles.
- Shaping:
- Once the dough is well-fermented, gently turn it out onto a floured surface and shape it into a round loaf (boule) or oval (batard), depending on your preference.
- Place the shaped dough into a well-floured banneton or bowl to proof.
- Cold Proofing:
- Cover the dough and refrigerate it for about 13 hours. This overnight proofing helps develop more flavor and makes the dough easier to score.
- Baking:
- Preheat your oven to 500°F (260°C) with your Emile Henry baking cloche inside for about 45 minutes.
- Once the oven is preheated, carefully remove the cloche and lower the oven temperature to 420°F (216°C).
- Score the dough (you can make a simple slash with a razor blade or sharp knife) and place it into the preheated cloche.
- Cover the cloche and bake for 20 minutes.
- After 20 minutes, uncover the cloche and continue baking for another 30 minutes, or until the crust is golden brown and the loaf has a hollow sound when tapped on the bottom.
- Cooling:
- Remove the bread from the oven and let it cool on a wire rack for several hours before slicing. This step is essential for the bread to fully set and develop the best flavor and texture.
Notes:
- Warm Water: Using warm water (90°F) will speed up the fermentation process and produce a slightly milder flavor. If you prefer a tangier taste, you could use cooler water.
- Honey: The honey adds a subtle sweetness, balancing out the sourdough’s tang without making it overtly sweet.
- Bread Flour: The higher protein content of bread flour contributes to a better crumb structure, making your loaf airy and light.
- Baking Cloche: Preheating the cloche in the oven helps create a steamy environment, which results in a beautiful, crunchy crust.
This method seems to have worked wonderfully for you! Hopefully, it helps you recreate that beautiful loaf with that perfect texture and mild flavor. Enjoy your baking journey! 😊