Housemade Sourdough (see recipe below)
Serve with 2oz. of Di Stefano Burrata
1 year aged prosciutto
15 year aged balsamic
September 1, 2017
152g medium rye flour
113g room-temperature water
about 21g fed sourdough starter
128g medium rye flour
149g King Arthur Unbleached Bread Flour
170g room-temperature water
Mixed of soaked seeds (flax, pumpkin, sunflower), 100 grams
To make the starter: Mix all of the ingredients together in the bowl of an electric mixer. Cover and let sit for 14 to 16 hours at room temperature.
To make the dough: Add the remaining ingredients to the bowl. Using the dough hook, mix and knead for 3 minutes on first speed, and about 2 minutes on second speed; the dough will be shaggy, and won't look kneaded.
Cover the dough and let it rest for 30 to 45 minutes; it won't rise significantly.
Gently deflate the dough, shape it into a ball, and place it into a stoneware bread-baking bowl, or onto a parchment-lined or lightly greased baking sheet.
Cover the loaf and let it rise for 50 to 60 minutes in a warm place.
Preheat the oven to 450°F.
Uncover the loaf, and slash a cross onto the top, to allow for expansion.
Bake the bread for 15 minutes, then lower the oven temperature to 425°F, and continue baking for 20 to 30 minutes, until the loaf's surface is golden brown.
Remove the bread from the oven and, after 5 minutes, transfer it to a rack to cool completely. The baked bread should rest for 24 hours before slicing, for best quality.
Store bread at room temperature, loosely wrapped, for up to 5 days or so; freeze for longer storage.