Âge
4Ans
Couleur
Pays d'origine Nouvelle-Zélande
Taste
& Flavour
Mélange
40%
54%
6%
Liquide
Farine
Autres
Henrietta
Depuis 2020
Total lockdown for COVID-19 in NZ. A lot of people were doing it, and I like to bake and had a lot of time on my hands so figured why not. My first load wasn’t it great, but it was still satisfying and made want to keep at it and get better. It’s been so good for my mental health during a tough year.
Caractéristiques
Henrietta is very temperamental. Sometimes it’s really warm in the kitchen and it takes her hours to double. Other days it’s cooler but she doubles quickly. She’s become quite hardy where I don’t feel like I need to measure things out as precisely as I first did. She’s provided a few limbs to get others’ starters going. She’s got a sweet and sour smell and has more than tripled on occasion!
Goût et saveur
Recette
Ingrédients de base
- 500g High grade
- 375g Warm water
- 50g Active starter
- 9g Salt
Ingrédients pour nourrir le levain
- 50g High grade flour
- 50g Warm water
- 40g Starter
1
I’ve been baking a lot lately so it generally doesn’t go more than a week without feeding (noting that I replenish it as I’m making the dough before putting it back in the fridge). I start by reduce my total starter by about half (usually ends up sitting around 40-50g) and then feed with 50g high grade flour and 50g warm water. Then I let double in size and either feed again or use it in a recipe.
50g High grade flour
50g Warm water
40g Starter
Méthode de travail
1
I whisk 50g of my active starter and 375g of warm water together in a bowl. Then I add 500g of high grade flour and 9g of salt and mix to form a rough dough. Then I cover and let rest for 1 hour before working it into a ball and letting bulk rise to double it’s size (or more).
500g High grade
375g Warm water
50g Active starter
9g Salt
2
I get the dough out of the bowl and onto the floured counter and shape it into a round using many folds. Let rest for 5-10 min. Then I flip it over, shape/fold again, flip it over one more time and tighten its shape before putting in a proofing basket smooth side down. Then I let it rest for an hour or two before scoring, putting into a baking pot.
3
Preheat the oven to 260 degrees C. When the oven has reached temperature, place baking pot on centre rack and reduce temperature to 230 degrees C and bake for 20 min. Remove the lid and bake for 30 more min. Then bake bread out of pot right on rack for 10 min before cooling.