How to bake masa madre
My simple interpretation from Tartine's Bread Book for delicious homemade sour dough.
290
STEPS
INGREDIENTS
- Part 1 - The night before you want to bake, transform your starter into your leavener...
Turn your facet until you have about 78º
Put 200 grams of the 78º into a bowl
Add 100g of white flour and 100g of wheat flour
Add a tablespoon or so of your starter
Mix with a fork, watch for hidden unmixed flour lumps
Cover and let sit in a cool place overnight
- Part 2 - The next morning the leavener should be all bubbly
Weigh out 625g of water at 80º
Add a kilo of flour: 900g white and 100g wheat
Add 200g of your leavener, it should float in the water
Mix the flour, water and leavener on low speed for 10 minues
{Meanwhile} Mix a bit of your leavener, 1/2 cup of water and a 1/2 cup of flour (half white and half whole wheat) in a small plastic bowl
{meanwhile} Cover the bowl and place it in the fridge, this is next week's starter
Let the dough rest 30 minutes. Don't skip this step as it lets the flour absorb the water
Measure out 20g of salt and 50g of 80º water and add to your mixer bowl
Mix for 10 minutes more
- Part 3 - Turn the dough into a ceramic bowl
And place in a slightly warm environment (80 to 85º) for 3 to 4 hour for the bulk rise
After 3 to 4 hours and the dough has nicely risen
- Part 4 - Turn the dough out onto a scantly floured board and light flour the top
Cut dough in half, flip each half over and shape it into a round
Cover and let the rounds rest for 20 minutes
{meanwhile} Flour 2 wicker basics with rye flour
To shape the final rounds
Flip each round over, and stretch out the end closes to you. Fold the stretched end back on top of itself. Do this for all four side
After the final fold, roll the dough over and shape it into a ball
Let the round rest a minute and then place it in the basket, top side down
Cover with a damp cloth and place in the fridge overnight
- Part 5 - The next morning preheat the oven to 500º with a Dutch oven in the oven
The dough should have risen nicely overnight
Place the Dutch oven in the oven for 20 minutes. Reduce the temperature to 450º
After 20 minutes remove the top part of the Dutch ovn
Another view
Bake for another 20 minutes
And eat!
- 1.0kg Flour (90% white/10% wheat)
- 675.0g Water at 80º
- 200.0g Leavener
- 20.0g Salt