Hungry recipe

Hungry

Waterford, 澳大利亚
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年龄

8年
颜色

原产国 澳大利亚

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

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混合物

40%
45%
14%
流体 粉 其他
Hungry

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自2016以来

Love the taste of sourdough and trying to help with gut health while eating bread.

特性

Starts off slowly then suddenly goes crazy and doubles in size. Stays in whatever shape I leave it in.

味道

配方

起始配料

  • 100g Wholewheat
  • 100g Bakers
  • 25g Starter
  • 200g Water
  • 20% Levain
  • 70% Water
  • 90% Bakers flour
  • 10% Whole wheat flour
  • 20% Salt
  • 50g Water

喂养配料

  • 5g Starter
  • 50g Water
  • 50g Rye flour
1
Remove starter until 5g remains Add 50g rye flour Add 50g filtered water Mix vigorously for 30secs Cover lightly with lid
5g Starter 50g Water 50g Rye flour

制作方法

1
create a levain with 25g starter, 100g whole wheat stoneground flour and 100g bread flour Leave for 10hours until it passes float test
100g Wholewheat 100g Bakers 25g Starter 200g Water
2
Pour water in mixing bowl and add levain. Mix well then add flours and surpluses for 1 hour
20% Levain 70% Water 90% Bakers flour 10% Whole wheat flour
3
Add salt and mix well
20% Salt 50g Water
4
Stretch and folds every 15 minutes Do it 4 times
5
Put in fridge for 48 hours then shape Bench rest 30 mins Final shape Fridge for 4 hours Bake at 240°C in Dutch oven

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library