Night Moves' Anadama
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Unbleached All-Purpose Flour | 485g | 60% |
| King Arthur Whole Wheat Flour | 323g | 40% |
| water | 662g | 82% |
| salt | 19g | 2.4% |
| sourdough starter | 12g | 1.5% |
| molasses | 57g | 7% |
| hominy | 81g | 10% |
| grits, toasted | 81g | 10% |
| water, grit soaker | 81g | 10% |
| TOTAL YIELD | 1,800g | 222.9% |
PREFERMENT Mix the levain and set until ripe, 8 to 10 hours. Toast the grits then add the water and stir to combine. Reserve until use. Chop the hominy.
AUTOLYSE Mix flours, water, and levain to combine. Rest for 40 to 60 minutes.
MIX Add salt and molasses, mix for 3 to 5 minutes. Add the grit soaker and chopped hominy. Mix until homogenous, an additional 3 to 5 minutes or so.
DESIRED DOUGH TEMPERATURE 78-80°F
BULK FERMENTATION Three to four hours of total bulk fermentation. Three to four folds at 30, 60, (90), and 150 minutes.
SHAPING Divide, preshape, and rest for 15 minutes. Shape, add cornmeal crust, then place in a banneton. Doughs may be baked after a final rise of 60 to 75 minutes, or chilled for 12-16 hours before until baking.
BAKING Bake at 500°F for 20 minutes then 450°F for an additional 20 to 25 minutes.
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Unbleached All-Purpose Flour | 73g | 60% |
| King Arthur Whole Wheat Flour | 48g | 40% |
| water | 97g | 80% |
| sourdough starter | 12g | 10% |
| TOTAL LEVAIN | 230g | 190% |
| METRIC | |
|---|---|
| grits, toasted | 81g |
| water | 81g |
| TOTAL SOAKER | 162g |
| METRIC | |
|---|---|
| King Arthur Unbleached All-Purpose Flour | 412g |
| King Arthur Whole Wheat Flour | 275g |
| water | 565g |
| salt | 19g |
| molasses | 57g |
| hominy | 81g |
| grit soaker | 162g |
| stiff levain | 230g |
| TOTAL YIELD | 1,800g |
