Âge
4Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
55
Depuis 2020
My husband loves sourdough bread. So I decided to give it a go.
Caractéristiques
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.
Goût et saveur
Recette
Ingrédients de base
- 50g Bob's red mill artisan bread flour
Ingrédients pour nourrir le levain
1
Starter 10g
Water 40g
Bread flour 36g
Rye 4g
Méthode de travail
1
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
2
Mix 20% Wholemeal/Spelt/kamut flour, 30% KAF and 50% BRM with 76% water
Autolyse for 1h
3
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.
4
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
5
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