Miscela

100%
Liquido Farina Altro
55

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dal 2020

My husband loves sourdough bread. He used to buy it for his lunch. So, I decided to give it a try to bake it on my own.

Caratteristiche

I don't know how unique my sourdough is. It bakes and produces nice loaves!

Sapore e aroma

55 jar shot

Ricetta

Ingredienti di partenza

  • 50g Bob's red mill artisan bread flour

Ingredienti per il rinfresco

1
Starter 10g Water 40g Bread flour 36g Rye 4g

Metodo di lavorazione

1
My starter, 55 - Build a levain with 25g starter, 50g water and 45g BRM bread flour/5g BRM dark rye. Temp:30°C (Singapore day temperature)
50g Bob's red mill artisan bread flour
2
Mix 20% Wholemeal/Spelt/kamut flour, 30% KAF and 50% BRM with 76% water Autolyse for 1h
3
Add levain at its peak. Wait for 15min then add salt (2.2%) Mix it very well. Do two stretch and fold then transfer to an oiled flat pot. At this point, I would put the whole pot in a cooler bag and place two ice packs in it. Temp 24-26°C.
4
I do about 3 coil folds over the 2 to 3 hours. When the dough has doubled, I shape it and place it into a banetton for 20min then into the fridge (CR) for 12 to 15h
5
In the morning, I preheat my Dutch oven at 250°C for 20min then place my scored dough in to bake. Remove the cover after 20min and bake for another 20min. Cool then slice

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