Alter
56Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
78%
22%
Flüssigkeit
Mehl
Weitere
Frederich
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As a very young mother in remote country with few resources, I learned and fell in love with bread baking. Sourdough was the natural consequence.
Charakteristische Eigenschaften
My 775 Area Code bread is deliciously chewy and tangy tasty. Large holes with a good tooth to the crumb. The crust sparkles and glows a warm nut brown. It has a long shelf life, but rarely has need to challenge this attribute. Frederich always charms.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 7oz King arthur bread flour
- 7oz Frederich
- 5oz Water
- 1tsp Salt
Zutaten für die Auffrischung
- 3.5oz King arthur all purpose flour
- 3.5oz Water
1
By weight, one part water to one part King Arthur all purpose flour. Mix together flour and water.
3.5oz King arthur all purpose flour
2
Water. My water is good and does not insult Frederich. I use it straight from tap.
3.5oz Water
3
Pour out 7 oz of Frederich from his crock home, and add the 7 oz of flour and water mixture into the crock.
4
Cover crock and let sit at room temperature for 1 hour in summer and 2-3 hours in winter. Then make into the refrigerator.
Aufarbeitung
1
I live in the high desert of Nevada. Mile high and low humidity. Hot summers, cold winters. I have a go-to recipe I make a three or four times a week. Simple and delicious. I call it my area code bread (I live in area code 775). 7 oz flour, 7 oz starter, 5 oz water. First I add flour into a 5 quart stand mixer bowl.
7oz King arthur bread flour
2
Frederich (my levain) lives happy and robust in the refrigerator. Into the bowl he goes.
7oz Frederich
3
Water. I have good water that never insults Frederich. I can use it straight from the tap.
5oz Water
4
Combine ingredients and allow a brief autolyse or rest. Then salt.
1tsp Salt
5
Knead with stand mixer at medium speed for 5 or so minutes. There will be plenty of time for the gluten to develop in nest step
6
Place the wet dough in a oil-sprayed proofing container. Cover loosely and place in refrigerator. Leave it there for two to four days.
7
Roll the dough out of the container. Shape gently and place carefully into pan. I like a French bread or baguette pan. Let rise until it looks puffed adequately. This can be a large range of time. In the summer, this same process can be ready in an hour. In the winter it could be two or longer. I generally make one long loaf or three demi-baguettes.
8
I like to brush a little oil mixture on the top and sprinkle with large flake salt. This is optional, but fun and pretty. Then score. This bread is very hydrated; I like to use scissors to score the top rather than a lame.
9
Bake in a well pre-heated oven at 450° for 28-30 minutes. I find this also varies according to the weather.
Ergebnis
Frederich
Frederich can add his magic to many products. He mostly lives for bread.