Âge
9Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
I have two at this point Bubbles & Gubbles
Depuis 2015
Always loved to cook. Tried bread baking bread with dry yeast in early 2015 and immediately fell in love with the process. Took only a short while to moved on to Sourdough. Self taught baker. Now teach and share my learning and experience at my Culinary school by the name "My Organic Spoon".
Caractéristiques
It rises attest 3 times and majority of the times it would rise in volume and reach 4 times the volume from where it started. It doesn't smell acidic but very yogurty and nice.
Goût et saveur
Recette
Ingrédients de base
- g 240gm
- g 70
- g 350
- g 9gm
Ingrédients pour nourrir le levain
- % 100
- % 100
1
Take the mother starter out from fridge. Feed it with bread flour and Rye flour (50:50) and plain water in ration of 1:1:1. It takes 3 to 4 hours to rise until 4 times the volume and then I use some for preparing dough and put it in fridge until next feed which is after 2 to 3 days.
% 100
2
% 100
Méthode de travail
1
Take water
g 240gm
2
Add 100% Hydration Starter and mix with spatula.
g 70
3
Add flour. Knead for 5 to 10 min
g 350
4
Add salt after 30 to 60min of (modified) autolyse
g 9gm
5
Do 4 sets of Stretch and Fold in gap of 30min to 45min each
6
Preshape and rest for 15min
7
Final shape and into Fridge for minimum 8 hours unto 2 days.
8
Put Dough into freezer and Preheat Oven at 250 deg along with dutch oven for about 30min plus. Take the dough out, score and into the hot dutch Oven. Spray water and close the lid. Bake for 20min on 250 degree celcius and then for 5min on 230 deg celcius also covered. Open lid to check at 20min mark.
9
Bake another 20min or whatever time it takes to get the required browining.(also covered)