I don't know if it is unique but the feedbacks from people whom I gave my bakes to say that the taste is really good. Two of my friends who suffer from gluten intolerance actually found is ok to eat my sourdough!! If I feed my starter and bake everyday, the bread crumb will be very airy and open. If I bake 2 times a week, the crumb would be a little less open. Inclusions also change the crumb.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g Bob's red mill artisan bread flour

Zutaten für die Auffrischung

Starter 10g Water 40g Bread flour 36g Rye 4g

Aufarbeitung

My starter, 55 - Build a levain with 25g starter, 50g water and 45g BRM bread flour/5g BRM dark rye. Temp:30°C (Singapore day temperature)

50g Bob's red mill artisan bread flour

Mix 20% Wholemeal/Spelt/kamut flour, 30% KAF and 50% BRM with 76% water Autolyse for 1h

Add levain at its peak. Wait for 15min then add salt (2.2%) Mix it very well. Do two stretch and fold then transfer to an oiled flat pot. At this point, I would put the whole pot in a cooler bag and place two ice packs in it. Temp 24-26°C.

I do about 3 coil folds over the 2 to 3 hours. When the dough has doubled, I shape it and place it into a banetton for 20min then into the fridge (CR) for 12 to 15h

In the morning, I preheat my Dutch oven at 250°C for 20min then place my scored dough in to bake. Remove the cover after 20min and bake for another 20min. Cool then slice

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