Update- July 2010-Recipe Added
Vermont Sourdough with Whole Wheat
4.8 ounces flour
6 ounces water
1 ounce mature liquid levain
1 lb 8 ounces flour
3.2 ounces whole wheat flour
14.8 ounces water
1 tbsp salt
all of levain minus 2 tbsps
The night before, place the levain ingredients in a measuring cup or bowl. Stir to make a cohesive mixture. Allow to rise overnight.Here is the risen starter.Place the levain in a bowl.To this add the remaining ingredients except the salt.Stir to make a shaggy dough. Allow to autolyse for twenty minutes to an hour. Add the salt and knead to make a cohesive dough.Allow to ferment for two and a half hours, folding once after an hour.Here is the risen dough.Scale the dough into two equal portions.
Round and place on a parchment lined baking sheet. Allow to proof for about two and a half hours. Towards the end of fermentation, preheat the oven to 460 with a stone inside.Here are the proofed loaves.
Slash the loaves- better than this I hope. Bake with steam for about 40-45 minutes.
Cool on a wire rack. My ugly ducklings were really lovely inside..