<h5><span style="text-decoration: underline;"><b>VERMONT</b><b> SOURDOUGH WITH 22% WHOLE WHEAT</b></span></h5>
Which is prepared by Mrs. Mihaela Boston in our conferences brunch
<h5><b>You will need: (Utensils)</b></h5>
<h5>1. Electronic balance, mine is from Canadian Tire: Balance de cuisine Starfrit numérique, 5 kg $29.99, wait to buy it on special at $10</h5>
Now it is on special:  $9.99 <a href="http://www.canadiantire.ca/AST/browse/8/KitchenBath/GadgetsAccessories/Gadgets/PRD%7E0424076P/Balance+de+cuisine+Starfrit+num%E9rique%2C+5+kg.jsp?locale=fr_CA" target="_blank">http://www.canadiantire.ca/<wbr></wbr>AST/browse/8/KitchenBath/<wbr></wbr>GadgetsAccessories/Gadgets/<wbr></wbr>PRD~0424076P/Balance+de+<wbr></wbr>cuisine+Starfrit+num%E9rique%<wbr></wbr>2C+5+kg.jsp?locale=fr_CA</a>
<h5>2. Pizza stone – I have one from Stokes $12</h5>
<h5>PIERRE À PIZZA AVEC SUPPORT EN MÉTAL ET ROULETTE À PIZZA</h5>
<h5>SKU #10110369</h5>
<h5>REG. PRICE 14,99 $CA VENTE 12,98 $CA</h5>
<h5><a href="http://www.stokesstores.com/fr/pizza-stone-with-metal-rack-and-pizza-wheel.html" target="_blank">http://www.stokesstores.com/<wbr></wbr>fr/pizza-stone-with-metal-<wbr></wbr>rack-and-pizza-wheel.html</a></h5>
<h5></h5>
<h5><b>Ingredients:</b></h5>
<h5><b> </b></h5>
<h5>Liquid levain build:</h5>
<h5></h5>
<h5>110g bread flour</h5>
<h5>140g water</h5>
<h5>20g mature levain</h5>
<h5></h5>
<h5>Final dough:</h5>
<h5></h5>
<h5>500g white bread flour ( or 420g white bread flour + 80g rye flour)</h5>
<h5>180g whole-wheat flour</h5>
<h5>406g water</h5>
<h5>270g Liquid levain</h5>
<h5>16g salt</h5>
<h5></h5>
<h5>Method:</h5>
<h5></h5>
<h5>1. Prepare the liquid starter (levain) 8 to 12 hours before preparing the dough. Mix 110g bread flour with 140g water and 20g mature levain. Let it sit at room temperature until the surface is covered with bubbles and foam.</h5>
<h5>If you don’t have a sourdough starter, follow this link for a great lesson on how to make it. <a href="http://www.wildyeastblog.com/2007/07/13/raising-a-starter/" target="_blank">http://www.wildyeastblog.com/<wbr></wbr>2007/07/13/raising-a-starter/</a></h5>
<h5>I can give you mature levain, you need to nourish it several times before starting the bread.</h5>
<h5></h5>
<h5>2. In a bowl add 406g water, 270g liquid levain, flour (500g + 180g). Stir with a spoon until smooth, cover the bowl and let it sit for 30 ... 60 minutes autolyse.</h5>
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<h5>3. After autolyse, sprinkle the salt on top and knead by hand directly into the bowl, until the dough comes off the sides of the dish and on hand.</h5>
<h5></h5>
<h5>4. After 30 minutes, repeat a set of stretch and folders SF directly into the bowl, cover, and let stand another 30 min. Move the dough in a greased rectangular dish with a little oil, and make a set of folding SF. After 50 minutes, you do another set of SF, turn dough thin face up, cover the rectangular dish.</h5>
<h5></h5>
<h5>5. Shape the dough into a ball ( “boule”; great youtube video for shaping all kinds of bread can be found here: <a href="http://www.youtube.com/watch?v=7MVHDdDtuRc" target="_blank">http://www.youtube.com/watch?<wbr></wbr>v=7MVHDdDtuRc</a>), place it with the seam up  in a round container (<a href="http://en.wikipedia.org/wiki/Proofing_%28baking_technique%29" target="_blank">banettons </a>are your best option) lined with a fine cloth and set it to rise at room temperature.</h5>
<h5></h5>
<h5>6. Preheat oven before you bake bread at 420F, with baking stone inside. Make steam, pour bread on baking stone and let it cook with steams for 20 minutes. Remove the steam and bake for another 40 min at 380F.</h5>
<h5></h5>
<h5>7. Allow it to completely cool on a rack before cutting the bread (2 hours should be enough).</h5>