Norwich Bread

Category: Sourdough bread

Ingredients
Wheat starter	160g
Wheat flour	400g
Peeled rye flour	53g
Water	267g
Salt	10g

Cooking method

Sourdough prepare the evening before baking, you can feed it once, you can feed it twice if it has been in the refrigerator for a long time.
20 g of ripe wheat sourdough 100% moisture
100 g wheat bread flour
100 g of water at room temperature
Stir and leave for 8-12 hours to bubble up, increase in volume three, four times.
The more active the leaven, the better the bread will be.
Dough.
Stir 160g of starter culture with water. I added 1 st. l syrup from paradise apples jam. Pour flour and bring everything to a homogeneous state .. You can do this with a mixer, in a combine or on any bread maker program. Leave for 30 minutes to develop gluten (for autolysis)
Knead the dough until well developed gluten in a food processor or bread maker. Pour salt in the middle of the batch.
Transfer the dough to a bowl lightly greased with olive oil, cover with foil and pre-proof in the oven with the light on. The temperature in my oven reaches 30g.
Fold the dough twice, after 30 minutes and after 1 hour. Don't touch the last hour. The preliminary proofing of the dough took 2 hours 30 minutes. During this time, the dough has doubled.
The dough is soft, very pleasant to work with. I put it on the table, rolled it into a ball and left it for 15 minutes, covered with a towel.
Then she formed a round loaf. I try not to add flour almost, I treat the surface with vegetable oil and so form the bread I need.
Transfer the bread to parchment or into a dish previously sprinkled with flour and leave to stand. My proofing took 1 hour 30 minutes.
There are 2 options for proofing -
1. Leave the formed bread in the final proofing and bake as soon as it rises twice.
2. Leave the doughs on the final proofing for 1.5 hours, and then send them to the refrigerator for 2-16 hours to saturate the dough with the taste and aroma of rye flour. Bake without preheating.
You can also bake bread in two versions.
1. Heat the oven to 240 g. Place the bread on a hot stone or baking sheet. Bake with steam for the first 12 minutes, then lower the temperature to 210 g and bake until tender, about another 30 minutes.
2. Melt the bread in the oven with the light on and when it doubles (it took me 1 hour 30 minutes), turn on the oven at 230 g and bake the bread under the hood. The first 25-30 minutes the oven heats up to the set temperature, then another 30 minutes under the hood, and 30 minutes open, reducing the temperature to 180 grams.
Leave the bread for 5 minutes with the oven turned off with the door ajar to dry.
Here's a bread made in the cut:
Unfortunately the cut is not from the last bread baked in the second way. It turned out so good that I simply did not have time to photograph it.

The dish is designed for

Loaf weighing 760g

Cooking program:

Baking in the oven

Note

A variation of the original Vermont bread recipe from D. Hemelman's Bread: A Baker's Book of Techniques and Recipes, the formula of which was rewritten by the author of the wildyeastblog blog, using 100% sourdough instead of 125% dough.
Oksana introduced the recipe in her LJ 🔗
You can read about baking bread using the second method 🔗

She baked bread in the first and second ways. In any case, it turns out a very good bread with a thin crispy crust, excellent crumb, despite its simple composition. The second method was recently tested and I liked the fact that it is not necessary to preheat the oven and create steam, it is very convenient.
A bread recipe can be used as a base recipe.