When I read that Sourdough requires experience and knowledge to understand it, it interest me. Unlike yeasted bread where usually following instruction and recipe will usually end up with a decent bake. SD is different, especially when you do not have control over each variables. I makes the person think, adjust and adapt, which is interesting to me.

Charakteristische Eigenschaften

I would say that the unique point can only be seen by the baker, as the bakery is uncontrolled environment, it needs more hydration if the room temperature is low , less when it's otherwise. The crumb is rather open when hydration is high. I'm constantly adapting to the room temperature because of it's limitation of the bakery.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

20% Starter
76% Water
85% Haruyokoi bread flour
15% Nippn whole wheat flour
5% Nippn rye flour
2% Himalayan pink salt

Zutaten für die Auffrischung

100% Haruyokoi bread flour
100% Water

2.5 hrs before using the starter, I'll take it out from the chiller @ 3-4 degree C. I'll feed it, doesn't matter about the inoculation, that's the way I do it there. Whatever amount of starter that I need for the day, I'll just feed it 100% hydration, water : bread flour. I'll keep the starter in chiller without feeding after 9-10 hrs of the initial day of feeding.

100% Haruyokoi bread flour 100% Water

Aufarbeitung

It's a country dough, similar recipe to tartine, we use japanese miller brand for all of our flour as my boss believes that it's superior roller miller. our bakery is in the range between 28-32 deg C, it varies depending on if the air conditioning works. all ingredient are in room temperature except for whole wheat which I will freeze it instead.

20% Starter 76% Water 85% Haruyokoi bread flour 15% Nippn whole wheat flour 5% Nippn rye flour 2% Himalayan pink salt

Ergebnis

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