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Sourdough with freshly milled yecora rojo

Sourdough with freshly milled Yecora Rojo

  • Author: Maurizio Leo
  • Prep Time: 24 hours
  • Cook Time: 1 hour
  • Total Time: 25 hours
  • Yield: 2 loaves
  • Category: Bread, Sourdough
  • Cuisine: American

Description

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.


Ingredients

Levain

  • 35g medium-protein bread flour or all-purpose flour
  • 35g freshly milled whole wheat flour (Yecora Rojo)
  • 35g water
  • 35g ripe sourdough starter

Main Dough

  • 595g medium-protein bread flour or all-purpose flour
  • 306g freshly milled whole wheat flour (Yecora Rojo)
  • 759g water (water 1 + water 2)
  • 17g salt
  • 123g levain

Optional Topper

  • Use raw wheat bran as an optional topper to coat the dough after shaping

Instructions

  1. Mill flour (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. Levain (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. Autolyse (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. Mix (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. Bulk Fermentation (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. Divide and Preshape (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. Shape (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. Proof (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. Bake (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).

    When the oven is preheated, remove your dough from the fridge, score it, and transfer it to the preheated baking surface or combo cooker. Bake for 20 minutes with steam. After this time, vent the steam in the oven or remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 204°F (95°C).

    Let the loaves cool for 2 hours on a wire rack before slicing.


Notes

  • Instead of using Yecora Rojo for the whole wheat portion of this recipe, feel free to substitute it out for any freshly milled hard red wheat