Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Vanira's sourdough sweetheart
Depuis 2018
I loved buying loaves from the local bakery but it was expensive. I have a diy mindset so I figured I would do some research and try it myself.
Caractéristiques
Very rich crust and slightly sour aroma. nice overall fermented flavor and fluffy bread inside with medium aerated crumb.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Use or empty all but 2 tbsp starter from jar and add 15g rye flour, 45g ap flour to 60g water. Stir to incorporate and replace lid.
Méthode de travail
1
put 350g water into mixing bowl along with 100g active starter mix to incorporate a little then add 450g ap flour and 50g rye flour. mix until rough ball forms and cover for autolyse step for 1 hour. uncover and knead in mixer slow for 4 minutes, medium for additional 4 minutes, and fast for last 2 minutes.
2
while proofing fold 4 seperate times in mixing bowl. once done proofing cut dough into two equal halves and shape. put in proofing baskets and cover. Let them sit in the fridge for 12-24 hours before baking in dutch oven at 450'F with lid on for 18minutes and lid off for 18min.