Today I have a zoom meeting with Fayette Guild in the afternoon got up on the later side and then to work on the puppy quilt I want to get it quilted and then to bind so I can get it off to Colorado for a summer fund raiser for My Fairy Dawg Mother a dog rescue that Steve and Stef are part of.
After the zoom my plan is to go and work on making a loaf of Lemon White Chocolate Sourdough bread. It is a recipe that is a challenge as it is all in weight and I cook more by measurement. I have made the recipe once and it worked out pretty well but needs a little tweaking. Link to the recipe
500 g Bread Flour 100% to 4 cup
350 g Water 70% to 1 1/2 cup
50 g Sourdough Starter 10% (Fed and Bubbly) to 1/2 cup starter
100 g White Chocolate Choc chips or chopped chocolate to 3/4 cup chps
10 g Salt increase or decrease according to your taste 1 to 2 teaspoon salt
20 g Lemon Zest unwaxed lemon 2 T zest
Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough.
Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little bit longer, it's not going to matter too much.
After the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the center, until a smooth ball is formed. You shouldn't need more than about 20-25 stretches to form the ball.
Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
Stretch & Fold +Adding the White Chocolate & Lemon Zest
Over the next few hours you need to create some structure for your dough by "stretching and folding", as well as incorporating the white chocolate and lemon zest.
Aim to do around 4-6 sets of stretches and folds.
For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again, you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.
You'll need to add the white chocolate and lemon zest around the second set of stretch and folds.Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. If your home is warm, then your dough will ferment a lot faster and could be done in as little as a few hours. If it's colder, it will take longer, possibly overnight. I would recommend that you try to do your first few bulk ferments during daylight hours so that you can watch your dough closely. Once you're more familiar with the process - and the temperature of your home - you will be able to do overnight ferments.
You will know your dough is ready to move to the next stage when it has *just* doubled in size. It will be fairly wobbly and full of bubbles. You should be able to see large air bubbles under the surface of the dough. You don't want to let it go any further than doubled as it will be over fermented. If you want to do an overnight ferment, but your home is warm, consider using a little less starter (ie 25g). Less starter means your dough will take longer to ferment and you will reduce the risk of over fermenting your dough.
BAKE TIME:
30 Minutes with the lid on at 230C/450F plus
10-15 Minutes with the lid off at 210C/410F
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