Craig's Sourdough Detroit (Ischia Culture)
A naturally leavened Detroit square at a generous 80% hydration, raised entirely with an Ischia sourdough culture and given a long 18-hour bulk plus a final rise in the pan for deep flavor and a tender, open crumb.
A naturally leavened Detroit square at a generous 80% hydration, raised entirely with an Ischia sourdough culture and given a long 18-hour bulk plus a final rise in the pan for deep flavor and a tender, open crumb.
Ingredients
Method
Dissolve the salt and then the sourdough culture into the very cold water, whisking until frothy, then briefly whisk in the olive oil.
Add all the flour and mix by hand just until evenly moistened, then rest the shaggy dough in the refrigerator for about 30 minutes.
Knead with a stand mixer and dough hook on low speed, with brief bursts to a slightly higher speed, until the dough is smooth and beginning to show gluten development.
Over the next several hours give the dough four or five rounds of stretch-and-folds, then let it bulk ferment at about 75F for a total of roughly 18 hours.
Press about 300 to 325 g of dough into a greased Detroit pan and let it finish rising in the pan for around 6 hours (a longer in-pan proof of up to 12 hours also works), helping it into the corners as needed.
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