Half Wheat Sourdough: The Finale

When last we met, the dough was mixed, kneaded and rising.

Now it's time to get serious.

When the dough has doubled in bulk, plop it onto a clean surface.

You'll want to stretch the dough into a big rectangle, but be careful not to rip the dough.

Now fold it in thirds like an envelope.

Cut that in half and form two rough balls. 

Let those balls rest about 20 minutes.

Then you shape the balls into boules by turning them in your hands, stretching the dough to one point at the bottom.

When the ball is nice and tight give that bottom a pinch.

Repeat with the other ball.  Place the two balls on parchment paper on seperate dinner plates.  Cover with plastic wrap and refrigerate overnight. 

In the morning, or after 8 hours, let your loaves rise until at least doubled in bulk (3-4 hours).

Make sure and get your oven screaming hot- 500˚ before your'e ready to bake.

Right before baking, give your loaves a slash with your handy dandy baker's razor.  Or a sharp knife.

Note that these half wheat loaves aren't quite as springy as my other ones.  We love them anyway.

Give the loaf a spray of H2O:

Pop her in the oven (on the parchment, preferably on a baking stone), and reduce the oven temp to 450˚.  Give the loaves two more sprays within the first five minutes of baking.

After that, you can relax, at least for the next twenty minutes or so, until you test their temperature and they register about 210˚.

Let the loaves cool two hours.  Or ten minutes, if your me.

Serve with something delicious, like this Peter Luger Vegetable Soup:

I'll tell you all about that another day.

The bread is honestly best eaten warm with lots of sweet butter.  The whole wheat is good, but I long for the pure taste of white sourdough.  So I'm making more...

Playing and Baking,
Meredith