Because of the Shelter in Place it became increasingly difficult to find bread. Then it became difficult to buy yeast to make bread. Made Scooby out of necessity. Then the necessity became a hobby and now I can’t stop.

Caractéristiques

Strong vinegar scent with a background of blu cheese

Viscocity

Goût et saveur

Recette

Ingrédients de base

.5Cup Starter
.25Cup Water
.25Cup Flour
6Cup Flour
3Cup Water
1.5tbsp Salt
_none Mix starter and dough
_none Stretch and folds
_none Bulk ferment
_none Divide and pre-shape
_none Final shape
_none Bake

Ingrédients pour nourrir le levain

_none Equal parts water and flour

Equal parts water and flour. Very simple. Discard every other day. My discards name is Shaggy.

_none Equal parts water and flour

Méthode de travail

Activate the levain. 1/2 cup of starter, 1/4 cup of flour, 1/4 of flour. Let it rise to 2 cups.

.5Cup Starter .25Cup Water .25Cup Flour

Autolyse. 6 cups of flour, 3 cups of water, 1 1/2 tablespoons of salt. Mix together well, and let rest for an hour.

6Cup Flour 3Cup Water 1.5tbsp Salt

Add bubbly active levain into the autolysed dough. Let rest for 30 minutes

_none Mix starter and dough

Stretch and fold the dough 4-5 times every 20 minutes. Until the dough passes a window pane test. 4 stretches at minimum

_none Stretch and folds

Bulk Ferment the dough for 2-3 hours.

_none Bulk ferment

Dump out the dough onto a lightly floured surface. Divide the dough into two equal portions. Preshape the dough into tight balls. And let rest for 45min to an hour.

_none Divide and pre-shape

Flip dough and final shape the dough into tight balls. Place dough into well floured baskets or bowls lined with a cloth. Place in fridge over night.

_none Final shape

Preheat a Dutch oven in the oven at 500 degrees. Turn out dough, score dough, and place in Dutch oven for 20 minutes and 500 for 20 minutes. Take lid off and place back in oven at 500 for 10 minutes. Finally reduce heat to 350 for another 10 minutes or until you have the color you desire.

_none Bake