High Hydration Turkey Red Sourdough Bread
This challenging (to handle) high hydration dough is made with turkey red whole wheat flour and bread flour. It bakes up into a bread with lovely flavor and aroma, as well as a relatively open crumb that's perfect for dipping in olive oil and soups, and still works for sandwiches.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 grams bread flour (2 cups)
- 250 grams turkey red whole grain flour (2 cups)
- 400 grams water (1 2/3 cups)
- 75 grams sourdough starter (1/4 cup)
- 11 grams salt (2 tsp)
Instructions
- 1
This dough had a 6-hour first rise (calculated from the initial mixing) at 74°F and a 11-hour refrigerated final proof. Note that higher hydration dough tends to ferment faster than low hydration dough. You can modify this timing as needed with different ambient/dough temperatures.
- 2
In the bowl of a stand mixer, add the flours, water, sourdough starter, and salt. Mix on low speed with the dough hook attachment for 1-2 minutes. The dough mixing and re-mixing below can be done by hand if you don't have a stand mixer, or you can mix by hand and do several rounds of stretching and folding with rests in between over the course of a couple of hours.
- 3
Cover the bowl and let the dough rest for one hour.
- 4
Mix again, now on med-high speed, for 8-12 minutes. The dough will wrap around the hook and look silky by the end of the mixing.
- 5
Transfer the dough to a straight-walled container if you have one. Cover and let it rise until it is about 1.5-1.75x the original size, an expansion of 50-75% over the starting line.
- 6
Transfer the dough to a lightly floured work surface and shape it to your preference (boule, batard, oblong loaf). If the dough feels extra loose, pre-shape it and let it rest for 15-20 minutes before the final shaping. Make sure you build tension on the surface of the dough and dust it with flour before placing it seam-side up in your proofing basket.
- 7
Cover the basket and refrigerate overnight.
- 8
Preheat your oven and baking vessel to 500°F for 30 minutes.
- 9
Directly from the refrigerator, flip the dough out of the proofing basket and onto a sheet of parchment paper or a silicone bread sling. Score and load into your baking vessel and oven.
- 10
Bake for 12 minutes, with the option to uncover and re-score the dough at the 7-minute mark and put the lid back on afterward.
- 11
At the 12-minute mark, reduce the oven temperature to 375°F. Bake for 30-45 minutes more or until the internal temperature of the bread is over 205°F. Keep the lid on the entire time except as needed to use a probe thermometer toward the end of the bake.
- 12
Let the bread cool for several hours before you slice it.