Читать книгу Taste of Tucson - Jackie Alpers - Страница 33

On the first day, prepare the sourdough: In a large bowl, stir together the starter, bread flour, and water. Cover loosely with a kitchen towel and leave at room temperature 8 to 12 hours or overnight.

On the second day, make the dough: Add the 850 grams of water to the sourdough. In another large bowl, whisk all four flours together. Add to the sourdough/water mixture. Stir in 1 tablespoon salt. Allow the dough to rest in the bowl for 30 minutes.

Knead the dough by hand at 2-minute intervals inside the bowl until the dough is smooth. Let the dough rest for 1 hour.

Using your hands, stretch the dough and fold each side of the dough toward the middle. Continue resting and stretching and folding every hour for 3 more hours. If the dough becomes dry and cracked, wet your hands before folding. If the dough seems shiny and wet, add a little more flour.

Flour a work surface. Turn the dough out of the bowl onto the work surface. Work the dough into a rounded shape by tucking the edges under and gently lifting and plumping the dough. Cover the loaf with plastic wrap or cloth and let rest for 30 to 60 minutes.

Place a linen cloth in the bottom of a bowl or a proofing basket and sprinkle it with flour. Place the loaf seam side down on the cloth. Cover with another linen cloth and allow to proof for another 30 to 60 minutes at room temperature. Transfer to the refrigerator for 8 to 12 hours or overnight.

On the third day, bake the bread: Place an empty large Dutch oven inside the oven; preheat oven to 450°F. When the oven is heated, remove the Dutch oven and place it on a heatproof work surface. Take the bowl of dough from the fridge and remove the top cloth. Flip the dough over into the Dutch oven. Peel off the linen cloth and set aside. Using a razor blade or small sharp knife, cut a few slits in the top of the dough. Cover the Dutch oven with its lid.

Bake for 30 minutes with the lid on. Then remove the lid and bake until the crust is golden brown, an additional 15 to 20 minutes. Remove from the oven and flip the loaf onto a cooling rack. Thump the bottom; if you hear a hollow sound, the bread is done. Allow the loaf to cool before slicing.

Serve with the Pistachio Compound Butter.

FOR THE SOURDOUGH

150 grams sourdough starter 150 grams bread flour, preferably organic 150 grams water

FOR THE BREAD

850 grams water350 grams prepared sourdough500 grams White Sonora Wheat flour250 grams Khorasan (Kamut)

flour200 grams Hard Red Spring

Wheat flour50 grams Mesquite flour1 tablespoon kosher salt

PistachioCompound Butter (opposite)

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Sonoran-Style Staples