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2018 'dan beri
Learning how to create artisanal breads was an option for my apprenticeship, I just fell head over heels in love with baking bread as soon as I started it.
Very active, very bubbly starter. Doesn't have a super strong tang to it, but I prefer it that way. The hemp flour adds a subtle nutty flavour which I love! My starter has travelled across Australia with me when I moved across country. We stopped at beautiful locations, and obviously I couldn't leave it in the hot car, so it came with me wherever I went.
Lezzet ve Tat
- 100% Rye flour
- 100% Water
- 50% Starter
- 82% Baker's flour
- 18% Rye flour
- 73% Beer
- 45% Levain
- 2% Sea salt
- 4% Raw honey
- 15g Starter
- 72g Water
- 40g Baker's flour
- 20g Wholemeal Wheat Flour
- 10g Rye flour
- 5g Hemp flour
Once the starter has begun to fall from it's maximum potential and is well on it's way to being back to where it was just after mixing, it is time to feed it.
Stir down the starter, and scoop out 15g into a bowl.
Pour 72g of 24°C water over the starter and mix to disperse the starter throughout the water.
Add 40g of Eden Valley Bioactive Farm's premium baker's flour to the starter mixture.
40g Baker's flour
Add 20g of Eden Valley's wholemeal flour.
20g Wholemeal Wheat Flour
Add 10g of Eden Valley's Rye flour.
10g Rye flour
Add 5g of organic hemp flour and mix thoroughly ensuring there are no clumps of flour
5g Hemp flour
Rinse out the jar in which the starter calls home, then wipe with paper towel to ensure no moisture is left over. Add the newly refreshed starter back to it's jar and mark the level with a rubber band.
Combine 150g rye flour, 150g water and 75g starter to create a levain the day before production. Ferment for twelve hours or until it starts to drop.
100% Rye flour 100% Water 50% Starter
Stir together 450g baker's flour and 100g rye flour, then add 402g beer and the levain and mix until just combined. Allow to sit for 15 minutes.
82% Baker's flour 18% Rye flour 73% Beer 45% Levain
Add 11g sea salt and 22g raw Jarrah honey to the dough and mix on slow for 2 mins and on high for 4 mins; do not fully develop the dough. Finished dough temperature should be between 23-25°C.
2% Sea salt 4% Raw honey
Let the dough rest in an oiled container for 1.5 hours, then fold it and let it rest for another 1.5 hours.
Fold the dough again, this time leaving the seam side up, then rest for 30 minutes. This will be the final fold.
Divide dough into three 600g pieces and let bench rest for 8 minutes.
Shape dough into boules or loaves, then place in a floured proofing basket in a proofer for 1- 1.5 hours. Proofer temperature 35-40°C, Humidity 75- 80%.
Place dough pieces into the oven for 30 minutes; 15 minutes at 230°C, then 20 minutes at 220°C with steam function. (Alternatively you can preheat a cast iron dutch oven for 45 minutes prior to baking and place the dough piece into them. 30 mins covered, 5-10 uncovered. Refrigerate each other dough piece until ready to bake. Preheat Dutch oven 30 mins between each loaf.)
Once dark brown in colour, remove from the oven and let cool on a cooling rack. You should be able to hear the bread crackling as it cools down. Unless you're going to eat the entire bread loaf while it's warm, wait at least 24 hours before cutting into the bread, this helps develop flavour and texture. Store the bread uncovered on the counter, it should last three or four days.
(This bread is best enjoyed toasted, then rub a raw garlic clove over it, then spread over a thick layer of butter and drizzle over some honey.)