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Title: Vermont Sourdough
Categories: Breads, Sourdough
Yield: 2 Loaves

1 c Unbleached all-purpose
- flour (135 g); +2 tb
3/4 c Water (170 g); cool
1 tb Ripe sourdough starter
- (14 g)
All of the starter;
- from above
5 1/2 c Unbleached all-purpose
- flour (660 g)
3/4 c Rye flour blend (93 g);
- +2 tb
2 c Water (440 g); scant
1 tb Table salt (18 g)

Preparation time: 30 minutes
Cooking time: 45 minutes

Take a bite of this crusty-chewy bread: its rich flavor builds as you
savor its perfect tang. The soft interior and open crumb make it
perfect for both sandwiches and toast.

To make the liquid levain starter:

Mix all of the ingredients in a medium-sized mixing bowl, or the bowl
of a stand mixer. Cover and let sit for 12 to 16 hours at room
temperature. The mixture should bubble and expand.

To make the dough:

Add all of the dough ingredients (except the salt) to the bowl with
the levain. Mix briefly, just to combine. If you're using a stand
mixer, use the dough hook on first speed, mixing just until
everything is incorporated.

Cover the dough and let it rest for 20 to 30 minutes. This resting
period is known as the autolyse, and gives the flour a chance to
absorb the water, making the resulting dough easier to work with.

Sprinkle the salt over the dough. Mix it in and continue to mix for
several minutes. The dough won't be smooth and elastic, but it should
be cohesive and starting to feel a bit springy. Using a stand mixer
and dough hook at medium speed this will take about 2 to 3 minutes.

Cover the bowl with plastic wrap or a reusable cover and let it rest
and rise for 1 hour.

After 1 hour uncover the bowl and, using a bowl scraper or spatula,
run the scraper or spatula down the inside far wall of the bowl.
Bring the dough up from the bottom of the bowl, and fold it over on
top of itself. Turn the bowl 90° and repeat; repeat twice more (for
a total of four times), turning the bowl 90° each time. This
process, which helps develop the dough, is called a fold. Re-cover
the bowl, and let the dough rise for another 90 minutes, adding
another fold after 45 minutes if the dough doesn't seem elastic and
strong enough.

Gently deflate the dough and divide it into two pieces; each will
weigh about 750 g. Shape each piece into a rough ball, cover, and let
rest for about 20 minutes; this rest will make the loaves easier to
shape.

After the rest, shape the two pieces of dough into rounds or oblong
loaves. Place them on a piece of parchment or a lightly greased
baking sheet. If the dough seems very soft, for added support turn
the loaves (seam side up) into two floured brotforms, or into two
bowls lined with floured smooth cotton dish towels.

Cover the loaves and let them rise for 1-1/2 to 2 hours at room
temperature (68 to 78°F is ideal). Or refrigerate the covered loaves
overnight.

When you're ready to bake, preheat the oven to 450°F for at least 45
minutes before baking. At the same time, place two lidded oven-safe
baking pans (such as a cloche, Dutch oven, or long covered baker)
into the oven to preheat. Make sure the baker you choose is safe to
be preheated empty, without anything inside.

When the oven is fully preheated, carefully transfer the loaves to
your chosen bakers. Slash them several times across the top to allow
for expansion.

Cover the bakers and place them in the oven. Bake the bread for 30
minutes. Remove the covers and bake 10 to 15 minutes more, or until
the bread is golden brown. Its internal temperature should register
about 210°F on a digital thermometer.

Remove the bread from the oven and turn it out of the pans onto a
rack to cool completely., Store the bread at room temperature,
loosely wrapped, for up to 5 days; freeze for longer storage.

Recipe by Jeffrey Hamelman

Recipe FROM:
<https://www.kingarthurbaking.com/recipes/vermont-sourdough-recipe>

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