Mischung

40%
40%
20%
Flüssigkeit Mehl Weitere
Mr Poofers

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seit 2016

I took a course at NAIT and fell in love ♥️

Charakteristische Eigenschaften

Mr Poofers is a wild mountain man! He has a temper that boils over at least a few times a year - He is multi talented, providing life to rustic sourdough, multigrains, rye, cibatta, naan, waffles, bagels & fougasse to name a few.

Geschmack und Aroma

Rezept

Zutaten für den Starter

  • 100% Flour
  • 100% Water
  • 53% Levain

Zutaten für die Auffrischung

1

Aufarbeitung

1
Starter: lives on my counter, fed daily with 53% levain, 100% flour (80/20) organic untreated white & ww fits flours), 100% water at 11 degrees Celsius
100% Flour 100% Water 53% Levain
2
Sponge: I mix half my water, all the ww flour and levain and let sit overnight.
3
Dough: after 12 hours I mix the sponge with the rest of the water at 29 degrees Celsius with untreated organic white flour and let autolyse 30 minutes. Once autolyse is done I add salt and malt and mix again.
4
Stretch and fold: for 2 hours I stretch and fold every 20 minutes
5
Pre shape & bench: I measure out 750 grams per and fold like an envelope with folds down I let rest 25 to 35 minutes
6
Baskets: once bench test is finished, I round with high tension and put seam side up into floured banneton and let rise in the proofer for 3 hours.
7
Bake: pre heat the oven to 425 Celsius, I gently dump loaves 3 at a time onto parchment lined baking sheets, score and bake with steam for 20 minutes. I vent then finish baking another 7 minutes. Once done the loaves sit on shelves overnight letting the acid build before slicing the next day.

Ergebnis

Rustic Sourdough

The final loaf has an amazing dark crust with a chewy crumb
Mr Poofers  Rustic Sourdough first overview

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek