Vermont Sourdough bread

This is another version of Vermont breads of Hamelman.


Preferment (total 368g):
Final dough (total 1699g):
  • 750g bread flour
  • 100g rye flour
  • 462g water
  • 19g salt
  • the above preferment (only 368g)

  1. Make the preferment 12-16 hours before. Let it sit at 21ºC.
  2. Mix all ingredients except salt for 1-2 minutes.
  3. Autolyse 60 minutes.
  4. Add salt and mix 8 min, DDT 24ºC.
  5. Bulk fermentation 2h30" with stretching and folding after 1h15".
  6. Shape.
  7. Final fermentation 2h at 24ºC.
  8. Bake 60 min at 240ºC.

This recipe was inspired from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 152-153.


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