Frank  recipe

Frank

South Hobart, Australia

Age

1Year
Color

Country of origin Australia

Taste
& Flavour

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Sourdough
in the world

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Mixture

Unknown
Liquid Flour Other
Frank

Since 2017

A need to do something for myself.

Characteristics

Very crusty and chewy crust. Airy crumb with a slight lemon flavour

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

1
1/3 cup water 1/3 cup flour Mix

Working method

1
200g Starter (affectionately named Frank) 205g Water 385g Flour Mix. Allow to Autolyse 1hr
2
Add 12g salt Knead and roll for 10-12 minutes until elastic and delightful Place into an oiled bowl
3
Allow to bulk ferment for 3-5 hours depending on ambient temp
4
3x Stretch and fold at 30 minute intervals
5
Shape and build surface tension by pushing in all directions with a flat knife or a dough scraper
6
Place into banneton seam side up. Cover with a tea towel. Cold retard for 15-17 hours in fridge overnight
7
Preheat oven to 220deg celcius with a dutch oven inside. Turn dough into dutch oven and slash with sharp knife. Bake 20 mins with lid on. Remove lid. Turn oven down to 200deg. Throw 5-6 ice cubes into the bottom of your oven for steam. Bake a further 20-25 mins Cool before slicing

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