Bob recipe

Bob

Gainesville, Vereinigte Staaten
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Drucken

Alter

12Jahre
Farbe

Ursprungsland Vereinigte Staaten

Geschmack
und Aroma

Asien
Australien
Antarktis
Afrika
Europa
Nordamerika
Südamerika

aus der ganzen Welt

  • 3005 sauerteige
  • 112 länder
  • 2502 Städte

Mischung

48%
47%
4%
Flüssigkeit Mehl Weitere
Bob

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seit 2012

As someone in the restaurant industry by profession, it's only logical that I would bake my own bread. And let's face it, sourdough is much more satisfying that commercial yeast risen breads. Add to that a lack of good local bread available for purchase, and that it makes a great gift for friends...I started my bread journey.

Charakteristische Eigenschaften

I tend to prefer a strongly sour bread, so I keep my starter a bit firm. The rye/ww helps increase activity and adds additional flavor.

Geschmack und Aroma

Bob top shot
Bob jar shot
Bob front shot
Bob rising shot

Rezept

Zutaten für den Starter

  • 50% All purpose
  • 50% Dark rye
  • 100% Water
  • 90% All purpose
  • 5% Whole wheat
  • 5% Dark rye
  • 100% Water
  • 20% Levain

Zutaten für die Auffrischung

  • 90% All purpose
  • 5% Dark rye
  • 5% Whole wheat
  • 100% Water
  • 20% Levain
  • 100% Flour
  • 100% Water
  • 100% Flour
  • 85% Water
1
Stir. Discard. Feed. Depending on use, levain quantity and flours may vary. Also occationally starter is split to make a stiffer levain, again, depending on intended use.
90% All purpose 5% Dark rye 5% Whole wheat 100% Water 20% Levain
2
Before baking, feeding is increased to every 8 hours and flour blend and hydration may also be altered based on intended use and desired final product taste. The increased feeding also insures a stronger, more active leavening ability and a younger tasting levain.
100% Flour 100% Water
3
For longer storage, feeding occurs weekly and it's stored refrigerated. A lower hydration used.
100% Flour 85% Water

Aufarbeitung

1
Mix and let sit 3-5 days depending on ambient weather. I've found that the addition of rye helps (even more so than whole wheat) especially when you don't have access freshly milled, quality flours.
50% All purpose 50% Dark rye 100% Water
2
Feed every 12 hours till consistent rise established.
90% All purpose 5% Whole wheat 5% Dark rye 100% Water 20% Levain

Ergebnis

Sourdough Boule

90/10 White/Wheat, 78% Hydration
Bob Sourdough Boule first overview
Bob Sourdough Boule second overview
Bob Sourdough Boule first slice
Bob Sourdough Boule second slice

Bob first overview

Bob first overview

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Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek