Sourdough Bread with Rouge de Bordeaux Wheat Flour

ROUGE de BORDEAUX SOURDOUGH BREAD        A. HAINES

This variety of wheat is an excellent bread flour and can be used 100% for bread.  If you desire a lighter textured or colored loaf, then use up to 50% white all purpose or bread flour.  Bear in mind that whole grains absorb more water and adjust accordingly.

FOR 2 LOAVES:

  • 750 – 800 g filtered water
  • 200 g leaven (100% hydration)
  • 1000 g flour (50-100% wholegrain Rouge de Bordeaux and 30-50% bread or AP flour
  • 20 g salt (non-iodized)

MAKE LEAVEN:

  • 40 grams sourdough starter
  • 200 g water (I add a bit more so it’s easier to stir)
  • 200 g organic flour use at least 50% wholegrain (example: 50g wholegrain wheat, 50g rye, 100g white)

Mix well and set aside for 4-8 hours, depending on the temperature, until it is doubled in volume. Use at its peak of activity.

MIX FLOUR and WATER together and AUTOLYSE for a minimum of 30 minutes and up to 8 hours or more. This resting allows wheat to adsorb water and the glutens to swell and develop which improves the air bubbles and makes dough more elastic.

MIX LEAVEN AND SALT into autolyse (flour and water) mix. STRETCH and FOLD every 30 minutes 4 times. BULK FERMENT overnight in refrigerator. PRE-SHAPE:  ideally bring to room temp then dump out on lightly floured surface. Stretch dough out gently like a super thick pizza then fold like a letter in 2 directions. REST 30 minutes under a towel. FINAL SHAPE: Gently stretch out dough again and fold like a letter in one direction then roll up the long way.  Gluten cloak or stretch surface so there is a nice surface tension on the loaf. Put top side down in floured banneton and proof for approx. 2 hours.

PREHEAT OVEN to 475F with cast iron combo cooker. BAKE:  in lidded pot to create steam, which produces oven spring as gasses rapidly expand. Remove lid after 20 minutes to finish the bake and caramelize the crust, 15-20 minutes more. COOL completely before slicing.