RED FIFE SOURDOUGH BREAD

Red Fife Sourdough Bread image

Red fife wheat is very flavorful, with a slight cinnamon sweetness and hint of anise. Red fife sourdough bread pairs well with almost anything, and I loved it with these curried lentils.

Provided by Melissa Johnson

Categories Recipes

Time 1h40m

Number Of Ingredients 11

Ingredients

All Whole Grain Red Fife Sourdough Bread
500g whole grain red fife flour (3 1/2 cups)
375g water (1 1/2 cups + 1 Tbsp)
75g sourdough starter (1/3 cup)
9g salt (1.5 tsp)
40% Whole Grain Red Fife Sourdough Bread
300g bread flour (2 1/3 cups)
200g whole grain red fife flour (1 1/3 cups)
360g water (1 1/2 cups)
75g sourdough starter (1/3 cup)
9g salt (1.5 tsp)

Steps:

Mix the flour and water. Cover to autolyse for 1-2 hours.
Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
After the rest, begin a series of six stretch and folds every 20-30 minutes.
Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature and starter strength. My all red fife fermented 9.5 hours at about 75 F, and my 40% red fife fermented 9 hours at about 72 F.
Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and rice flour, or bran flakes.
Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. My all whole grain red fife dough proofed in the refrigerator for 7 hours, as the dough was wet and I wanted it to stiffen up. I proofed the 40% whole grain red fife dough for 3 hours at room temperature, which is longer than I normally would let it go, but I felt had ended the bulk fermentation a little early, so I wanted to give it more time on the final proof.
Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside. (Follow the temperature limits of your baker, and see note below).
Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
500 F for 30 minutes lid on
450 F for 10 minutes lid off
Or until the internal temperature is over 205 F.
Note
I have also baked a nice crusty loaf of all whole grain red fife sourdough with similar flour and water proportions at 450 F for 35 minutes lid on, and 450 F for 10 additional minutes lid off.