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Overnight country brown

Last week I made the Overnight country blonde. This week I switched to the brown one. I've learned my lesson with the differences between the European and American flour so this time I have prepared the recipe increasing a the quantity of flour I used (European type).
The dough turned out quite nicely... not extremely wet but not so dry either. I also reduced a bit the time of the proofing as the temperature outside was higher than needed.

This bread is absolutely fantastic. I've got nice wholes inside and the crumb got chewy. The flavor? The taste? Just incredible. This is for sure one of the best breads I ever made.

EXCELLENT BREAD !!!!

Ingredients:

Preferment
  • 33g sourdough (100% hydration)
  • 132g wheat flour
  • 33g whole wheat flour
  • 132g water (29-32ºC)
Final dough:
  • 675g wheat flour
  • 350g whole wheat flour
  • 50g rye flour
  • 684ml water (32-35ºC)
  • 22g salt
  • 250g preferment

Directions:
  1. Saturday 12:00 AM, mix the preferment and let it sit in a covered bowl. It should normally take 7-9 hours.
  2. Saturday 19:30, mix all the flours with water and let it sit for 30 minutes for the autolyse phase.
  3. Saturday 20:00, mix the final dough, by adding the preferment and salt into the flour and water mixture. Let it sit covered overnight. Room temperature 24ºC.
  4. Saturday at 20:30, 21:30, 22:30 and 23:30 give the dough a stretch and fold with your wet hands.
  5. Sunday 7:00 AM, shape the bread into a boule (or 2 if you prefer) and put it in a round banneton. Cover with a towel and let it proof for around 5 hours. Room temperature 23ºC.
  6. Sunday 11:15 AM, turn on the oven at 250ºC with the Dutch oven and the lid inside. This is 45 minutes before the end of the proofing time.
  7. Sunday 12:00, take out the hot Dutch oven and put the dough inside. Put the lid on and return the pot back in the oven while maintaining the temperature at 250ºC.
  8. Sunday 12:30, open the oven and remove carefully the lid. Continue to bake for another 30 minutes but reduce the temperature to 230ºC.
  9. Sunday 13:00, take the bread out of the oven and let it cool on a wire rack.

2 comments:

Emily said...

How large a dutch oven is needed?

Denisa V said...

Emily, mine is 28cm.

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