I worked in kitchens for years as a pastry chef at this point in my life. a shift in jobs led me to a pizzeria and I had an opportunity to take control of their production. I was fascinated by natural leavening and bought a Starter dough from Sicily for our pies. The moment it came I began to grow it thousands of miles away from its home was when I fell in love with the tradition of bread making.

Характеристики

Tony produces a very healthy rise with a lot of leavening power. He has a more mild tang than other starters I’ve used. Tony has a pale golden color, and produces a wine like smell, and roasted taste. At peak rise, Oscar is firm and very creamy. When sourdough is well proofed he produces a more open crumb with a lot of gas produced.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

100% Bread flour
75% Water
25% Starter
2% Salt
1g Water

Ингредиенты для обновления

600g Bread flour
575g Water

Reduce dough to 20% desired weight. Add flour and water, and mix completely. Store at 24C until ready for use.

600g Bread flour 575g Water

Метод работы

To begin measure out flour and water. For two 1 kilo loaves I will use 1000g of high protein bread flour. Now measure out the water ensuring it is between 35C and 38C.

100% Bread flour 75% Water

Throughly mix the flour and water together scraping all scraps into the mass until the water is completely incorporated into the flour. Autolease the dough for an hour at 26C.

Measure out the starter and using a pinching method mix it into the autoleased dough until incorporated. Allow dough to rest for around 5 minutes before moving on.

25% Starter

Measure out the salt. Lightly mist the surface of the dough with water at room temperature in a spray bottle. Add the salt to the surface of the dough evenly, and using a pinching motion, completely incorporate the salt into the dough. Allow the dough 5 minutes to rest before moving on.

2% Salt 1g Water

Mix the dough. Begin folding the dough from the edges into the center of the mass moving 15 degrees clockwise until the dough begins to hold itself. Then switch to folding the dough onto itself in 90 degree angles until the dough is tight. At this point lift the dough and turn it upside down so the portion you folded into is now on the bottom.

For the Bulk fermentation the dough should rest at 27C for a minimum of 6 hours. But bulk fermentation should continue until the dough has doubled in size and gas has formed in the dough. Perform stretch and folds every 90 minutes until bulk fermentation is complete.

Turn the fermented dough out on a floured surface and portion to 1000g. Preshape the dough and let rest for 10 minutes while you prepare the bannetons.

Shape the dough forming as much surface tension as the dough can handle and place into the floured banneton.

Cold proof the dough at 4C for 16 hours or up to 48 hours.

To bake the dough preheat a steam injected oven to 205C with the steam trap closed. Set the top heat to off, and bottom heat to high. Turn the dough out onto a peel and score the loaf as you desire. Add the dough to the oven and start steam injection for 60 seconds. Bake for 22 minutes.

After the first half of baking, open the steam trap, and turn the top heat to medium. Continue baking until desired browning is achieved. Allow the dough to cook completely before slicing and enjoy.