vermont-sourdough.md

title	excerpt	tags	pre-ferments	final-dough	method
Vermont Whole-Grain Sourdough with Durum Wheat	A light, tangy sourdough based on the “Vermont Sourdough” recipe from Jeffrey Hamelman’s <i>Bread</i>, with the addition of flavorful, identity-preserved Edison, durum wheat (semolina), and Skagit 1109 wheats, as well as 10% higher hydration. Consider trying other wheat varieties as well, with the consideration that lower-protein (10–11%) flours will balance out the higher protein bread flour.	rye Edison Skagit 1109 Durum sourdough	name ingredients Levain item weight percentage T85 Edison wheat 45 26.5 item weight percentage T55 durum wheat 40 23.5 item weight percentage bread flour 85 50 item weight percentage water 212 125 item weight percentage liquid starter 34 20	name ingredients Final Dough item weight percentage T85 Edison wheat 125 18.4 item weight percentage T85 Skagit 1109 wheat 100 14.7 item weight percentage T55 durum wheat 64 9.4 item weight percentage Bread flour 289 42.5 item weight percentage medium rye 102 15 item weight percentage levain 381 56 item weight percentage water #1 390 55 item weight percentage water #2 34 5 item weight percentage salt 16 2.3	day steps 1 time instr 18:00 Prepare levain. Rest 16 hours. day steps 2 time instr 10:30 Autolyse flour, levain, and water #1. time instr 11:10 Add and water #2. Slap-and-fold for 5 minutes. time instr 11:15 Begin bulk fermentation. time instr 12:15 Fold. time instr 13:15 Fold. time instr 14:15 Shape dough into two batards, and place into floured baskets. time instr 16:00 Place dutch oven into oven and preheat to 500°F. time instr 16:45 Tilt basket to drop bread into dutch oven. Score bread and place in oven. time instr 17:03 Reduce oven temperature to 460°F. time instr 17:05 Remove lid from dutch oven. time instr 17:23 Remove bread from oven. Rest on cooling rack for at least two hours.