YECORA ROJO SOURDOUGH BREAD (NO KNEAD VERSION TOO)

Yecora Rojo Sourdough Bread (No Knead Version too) image

Yecora rojo is a nutty, malty wheat that tastes delicious and makes a gorgeous artisan style bread. Here are two recipes and two processes. One recipe uses only whole grain yecora rojo wheat flour and the other is 50:50 yecora rojo and bread flour. One process is no knead and the other process involves an autolyse and active gluten development. Enjoy exploring all the possibilities.

Provided by Eric Rusch

Categories Recipes

Time 1h40m

Number Of Ingredients 11

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Ingredients

100% Yecora Rojo Bread
500g whole grain yecora rojo flour or fine-milled yecora rojo wheat berries (3 3/4 cups flour)
440g water (1 3/4 cups + 2 Tbsp)
75g sourdough starter (1/4 cup)
11g salt (2 tsp)
50% Yecora Rojo Bread
250g whole grain yecora rojo flour or fine-milled yecora rojo wheat berries (1 3/4 cups + 2 Tbsp flour)
250g bread flour (1 3/4 cups + 2 Tbsp flour)
420g water (1 3/4 cups + 1/2 Tbsp)
75g sourdough starter (1/4 cup)
11g salt (2 tsp)

Steps:

NO KNEAD PROCESS
Mix all of the ingredients in a bowl until they're thoroughly incorporated. If possible, put the dough in a straight-walled container and let it double in size. This took my dough about 6 hours in a warm lit oven. (You can see in the photo gallery that my dough more than doubled; this was a bit too fermented).
After the bulk fermentation, continue with the instructions below, starting at the Pre-Shape and Bench Rest. Keep those steps as brief as possible and refrigerate your proofing basket quickly if you ferment the dough as much as I did.
I recommend at least some time in the refrigerator during final proof for this no knead dough to give it some stiffness before baking.
ACTIVE GLUTEN DEVELOPMENT PROCESS
Autolyse
Mix the water and flour in a bowl, cover and let the dough rest 30-60 minutes.
Bulk Fermentation
Add the sourdough starter and salt to the dough by folding and squishing it into the dough. Let the dough rest a few minutes if it starts to tear, then resume until it is incorporated.
About 30-60 minutes into the bulk fermentation, laminate the dough to strengthen the gluten and increase elasticity. Do this by wetting a large countertop or table space, scraping your dough out onto it and stretching it fairly thin (see photo gallery). Then fold it back up, return it to the bowl and cover.
Perform 2-4 rounds of coil folds or stretching and folding at 20-30 minute intervals.
End the bulk fermentation when dough is puffy and aerated. For my doughs, this was about 7 hours after mixing in the starter in kitchen temps in the low 70s. You may find you need more or less time, depending on the vigor of your starter and your dough temperature.
Preshape and Bench Rest
On a lightly floured countertop, preshape your dough into a boule and let it rest for about 20 minutes.
Shape
Shape your dough appropriately for your baking vessel (oval, oblong, round) and place it into a well-floured banneton. This dough was fairly sweaty and almost didn't come out of the bannetons the next morning, so be generous with the flour (or bran flakes).
Final Proof
Many variations on time and temperature will work for a final proof. In the case of these doughs, I left them at room temperature for 35 minutes and then refrigerated them for 8 hours. In the photo gallery below, you can see how much they expanded.
Bake
Preheat your oven and baking vessel to 500F for 30 minutes.
Flip your dough directly into the base of your vessel, or flip it onto parchment paper and then transfer the dough and parchment to the base of your vessel.
Score the top of the dough. Cover it and return the vessel to the oven.
Bake:
20 minutes at 500F with the lid on.
10 minutes at 450F with the lid on (add a baking sheet under your baking vessel if it is cast iron).
5-10 minutes at 450F with the lid off.
The internal temperature of your bread should be at least 205F when you remove it from the oven. Let the dough cool for several hours before cutting.