Sourdough with freshly milled Yecora Rojo
My recipe for a long-fermented loaf of sourdough bread with freshly milled Yecora Rojo at 35% to total flour. This loaf has a wonderfully tender interior and robust flavor thanks to the added whole grains.
- Prep time
- 24 hr
- Cook time
- 1 hr
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 35 g medium-protein bread flour or all-purpose flour
- 35 g freshly milled whole wheat flour (Yecora Rojo)
- 35 g water
- 35 g ripe sourdough starter
- 595 g medium-protein bread flour or all-purpose flour
- 306 g freshly milled whole wheat flour (Yecora Rojo)
- 759 g water (water 1 + water 2)
- 17 g salt
- 123 g levain
- Use raw wheat bran as an optional topper to coat the dough after shaping
Instructions
- 1
(8:30 a.m.)Finely mill 337g of Yecora Rojo wheat flour (or another hard red wheat variety). I milled the flour on the finest setting on my KoMo grain mill.
- 2
(9:00 a.m.)In a small bowl, mix and knead the Levain ingredients. Transfer to a small container, cover, and keep it at a warm temperature for 5 hours.
- 3
(1:30 p.m)In a medium mixing bowl, add the 595g medium-protein bread flour, 306g freshly milled whole wheat flour, and 691g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 30-minutes.
- 4
(2:00 p.m.)Sprinkle the salt over the dough and break up the stiff levain to scatter over the dough. Then, moisten with a splash of the reserved 67g mixing water (water 2) and, with wet hands, pinch, fold, and mix the dough until everything is homogenous. Scrape the dough out to a clean counter and slap and fold for approximately 5 minutes until smooth and starting to show signs the dough will hold itself together on the counter. Transfer the dough to a container for bulk fermentation and cover.
- 5
(2:15 p.m. to 5:45 p.m.)This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation.
- 6
(5:45 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 35 minutes, uncovered.
- 7
(6:20 p.m.)Shape the dough into a round (boule) or oval (batard) and roll in the whole wheat bran to the top, if desired. Then, place the dough in proofing baskets.
- 8
(6:30 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
- 9
(The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).