Sourdough baking is magical for me.true form of meditation.when i learnt about the sourdough bread baking and science behind it,i was drawn towards baking my own sourdough and nurturing my starter.

Characteristics

my sourdough has very unique flavour profile. Touching all the sour nodes in flavour and yet the delicate mouthfeel is to die for..it gets better each time i nurture my starter and that is the magic of the sourdough. Sourdough baking is meditation for me❤️ Can never get over the taste of a good sourdough. There is no going back to any other bread in this world.

Viscocity

Taste & flavour

Recipe

Starting ingredients

30% Wholemeal Wheat Flour
70% All purpose flour
78% Water
2.5% Salt
20% Starter
12.5% Honey
2.5% Butter

Feeding ingredients

Started my culture 3 years back , started it with a very good mature starter '"Fadougou" ,which i got from a fellow chef. Started nurturing my baby starter after that ,feeding it regularly to make it more strong.

Working method

Honey and Broken Wheat Sourdough Loaf Autolyse for 2 hours. Added the levain using slap and fold method. Added salt, honey and butter. Laminated the dough with soaked broken wheat. Bulk fermentation for 4 hours. Retardation period in chiller for 18 hours. Baked at 230°C with steam injections.

30% Wholemeal Wheat Flour 70% All purpose flour 78% Water 2.5% Salt 20% Starter 12.5% Honey 2.5% Butter