Bailey's Sourdough

Ingredients #

Process #

1. Mix water and starter, whisk.
2. Add bread flour and salt.
3. Mix into shaggy dough.
4. Cover dough with damp towel and sit for 30 min.
5. Fold dough and rest for 30 min.
6. Repeat previous step 3 more times.
7. Place dough in straight sided vessel and allow to double in size, 8-10 hr.
8. After dough doubles in size, shape the dough.
9. Pull dough into rectangle, fold over both vertical sides and roll dough up from bottom to top.
10. Work the dough into a ball, adding tension as you move the dough back and forth.
11. Allow dough to rest for 30 min.
12. Work the dough one more time into a ball with a smooth top.
13. Line banneton with cloth and sprinkle with corn meal, flour, and rice flour.
14. Place dough in banneton, seam side up.
15. Place banneton in plastic grocery bag and place in refrigerator for 1-24 hr.
16. Set oven to 550 °F and preheat dutch oven.
17. Once oven is preheated, take out dough, place on strip of parchment, and mark with ×.
18. Put dough in preheated dutch oven, reduce oven temp to 450 °F, and bake dough in dutch oven for 30 min.
19. After 30 min, take bread out of dutch oven, place on rack of oven, and reduce temp to 425 °F.
20. Bake for additional 10-15 min.
21. Take bread out of oven and place on cooling rack.
22. Do not cut until fully cooled / room temp.

Notes #

• Double recipe to make two loaves at once.
• Need to have bubbly and active starter.

Focaccia

Ingredients #

Process #

1. Preheat baking steel 45 min, 500 °F.
2. Combine dry.
3. Combine liquid.
4. Mix until well combined.
5. Add fat.
6. Intensive mix.
7. Flatten into oiled 1/2 sheet pan.
8. Allow proof ≈1 hr, 80 °F.
9. Stripple dough halfway through proof.
10. Stripple once more at the end of proof.
11. Bake 12 min at 500 °F.

Notes #

• 1 kg dough / 1/2 size sheet pan.

Pullman White

Ingredients #

Process #

1. Add water, vinegar, then remaining ingredients to mixing bowl.
2. Mix to full development.
3. Grease loaf pan.
4. Shape dough.
5. Place the dough seam-side down in greased pan.
6. Place lid on the pan, cracked slightly so that dough is visible.
7. Proof until dough nearly touches the lid.
8. Bake at 375 °F for about 32 min.

Notes #

Dough Shaping. #

1. Divide dough.
2. Shape into ball.
3. Roll or otherwise flatten into rectangle.
4. Fold into thirds.
5. Roll the dough into a tight roll that has the same length as the pan it is to be baked in.
6. Seal the seam.

Dough Ball Weights. #

Sourdough

Ingredients #

Process #

1. Dissolve lactic acid, vinegar, ascorbic acid into water.
2. Add liquid to mixing bowl, reserve 10%
3. Add dry to mixing bowl.
4. Mix.
5. Remove dough, divide 500 g balls.
6. Rest 10 min.
7. Form into ball, flour ball.
8. Place into banneton.
9. Proof.
10. Preheat baking steel 3/8 in for 1 hr, middle rack at 500 °F.
11. Turn out onto parchment, pizza peel.
12. Launch into oven.
13. Lower temp.
14. Bake 8 min.
15. Remove loaf, place on rack, back in oven.
16. Bake 12 min.
17. Drop temp.
18. Bake 12 min.

Notes #

• Adding acid will slow proof time considerably.
• 450 g dough / loaf.
• Cold ferment.

Subway Italian

Ingredients #

Process #

1. Combine dry and mix well.
2. Add water, then dry.
3. Mix ≈5 min until combined.
4. Add oil.
5. Mix to ≈20 min.
6. Rest 10 min.
7. Divide into 175 g balls.
8. Roll into 12 in sticks.
9. Grease pan.
10. Place sticks in pan.
11. Spray sticks with water.
12. Proof in pan 1 hr 30 min at 85 °F, humid, oven light.
13. Remove, from oven, preheat.
14. Bake ≈15 min at 350 °F, middle rack.

Notes #

• 175 g / loaf.
• 100 g flour / loaf.
• 8 L mixer needs more than 5 loaf dough to mix without intervention.

Subway Whole Wheat

Ingredients #

Process #

1. Combine dry and mix well.
2. Add water, then dry.
3. Mix ≈5 min until combined.
4. Add oil.
5. Mix to ≈20 min.
6. Rest 10 min.
7. Divide into 180 g balls.
8. Roll into 12 in sticks.
9. Grease pan.
10. Place sticks in pan.
11. Spray sticks with water.
12. Proof in pan 1 hr 30 min at 85 °F, humid, oven light.
13. Remove, from oven, preheat.
14. Bake ≈15 min at 350 °F, middle rack.

Notes #

• 180 g dough / loaf.
• 8 l mixer needs more than 5 loaf dough to mix without intervention.