Âge
4Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
40%
50%
10%
Liquide
Farine
Autres
Vincent Van Dough
Depuis 2020
Access to amazing bread at home for myself and the family. Plus I love fermenting and baking in general.
Caractéristiques
It has a sweet aroma and not too heavy with flavour. open crumb, sometimes with larger air pockets, depending on how rushed I was with shaping. I ame two loaves, the first always has lots of oven spring, the second to bake has a little less. Crust is thicker slightly at the base, not super crunchy but still having a good bite.
Goût et saveur
Recette
Ingrédients de base
- 50g Rye organic
- 250g Whole wheat organic
- 700g Plain organic
- 750g Unchlorinated tap water
- 200g Sourdough starter
- 30g Unchlorinated tap water
- 10g Salt
- 20g Unchlorinated tap water
Ingrédients pour nourrir le levain
- 20g Rye organic
- 30g Whole wheat organic
- 50g Plain white organic
- 100g Unchlorinated tap water
1
portion off all but 50g of starter
2
Add 20g rye, 30g whole wheat and 50g plain white flour and 100g unchlorinated tap water.
20g Rye organic
30g Whole wheat organic
50g Plain white organic
100g Unchlorinated tap water
3
mix well and leave at 22 degrees celsius for 10-11h or leave on bench for an hour before putting it in the fridge until next week's bake
Méthode de travail
1
Feed starter twice before morning of baking.
2
8am - Autolyse
Add flour and water together, mix well and let sit 1 hour.
50g Rye organic
250g Whole wheat organic
700g Plain organic
750g Unchlorinated tap water
3
9am combine with starter, using a little water to aid mixing. Let sit 30 minutes,
200g Sourdough starter
30g Unchlorinated tap water
4
9:30am add salt, using a little water to aid mixing. Let sit 30 minutes before first stretch and fold
10g Salt
20g Unchlorinated tap water
5
10:00am stretch and fold around 6-8 times every 20 minutes for approx 1.5 hours.
6
11:30 Bulk rise for approx 5 hours at approx 21 degrees Celsius
7
4:30 tip onto bench and shape into two portions, rest 30 minutes
8
5pm shape into loaves and place in proofing bowl with floured linen cloth. Proof on bench 30 minutes then in fridge 2.5-3h (depends how long the kids take to go to sleep).
9
7:30pm score and drop into preheated dutch oven. cook 20 minutes at 260 decrees Celsius. remove lid cook a further 30 minutes at 230c. Allow to cool.
Result
The loaf
Sourdough pikelets
Fluffy little pikelets with cinnamon
Pizza dough with sourdough
Pizza dough made using sourdough discard
Sourdough crumpets
Bubbly and thick crumpets with a light texture
Sourdough muffins
Muffins made using sourdough discard as a portion of the ingredients.
crackers
Lovely thin crisp salt and rosemary biscuit that we crack into to bite sized pieces when it's time to eat