Related post: Meet the Baker: Diane Andiel
Diane borrowed her recipe from The Fresh Loaf and I won’t point you to any specific post in the thread because she doesn’t recall whose recipe she is using (the original one was posted in 2007 on Wild Yeast).
Ingredients (for 6 loaves):
- 1800 g organic all-purpose flour
- 240 g organic dark rye flour
- 1200 g water
- 720 g levain (100% hydration)
- 46 g salt
- Build the levain 12 hours before mixing and let ferment at room temperature
- Mix in flours, water and levain
- Autolyse for 20 minutes
- Mix 3 minutes in first speed (adding water as necessary)
- Mix 3 minutes in second speed
- Ferment at cool room temperature (about 55°F) for 12 hours (Note: Diane doesn’t give the dough any folds because she goes straight off to work after mixing on Friday mornings but she said the dough would probably benefit from a fold and she recommends that it be done if at all possible)
- Scale at 680 g
- Set to proof on parchment-paper lined sheet pans and slide into large clear plastic bags making sure they tent over the dough and do not touch it
- Proof for 12 hours at cool room temperature
- Slash and bake for 35 minutes in a convection oven set at 430°F
- Cool on a rack.
Since Diane doesn’t have a blog, I am sending the Norwich Sourdough to Yeastpotting in her name.