Mischung

100%
Flüssigkeit Mehl Weitere
55

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2020

My husband loves sourdough bread. He used to buy it for his lunch. So, I decided to give it a try to bake it on my own.

Charakteristische Eigenschaften

I don't know how unique my sourdough is. It bakes and produces nice loaves!

Geschmack und Aroma

55 jar shot

Rezept

Zutaten für den Starter

  • 50g Bob's red mill artisan bread flour

Zutaten für die Auffrischung

1
Starter 10g Water 40g Bread flour 36g Rye 4g

Aufarbeitung

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

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek