Bubbles

Name: Bubbles
Ingredients: 350% High extraction flour; 350g Bread flour; 200g Rye; 100g Whole grain winter wheat; 70g Flaked rye; 800% Filtered water; 150g 150 leaven; 50g Hot water; 25g Sea salt; 150g Filtered water; 75g Rye flour; 75g Bread flour; 75g Starter; 150g Filtered; 75g Rye flour; 75g Bread flour; 150g Filtered water; 75g Rye flour; 75g Bread flour

Monroe, Vereinigte Staaten

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Drucken

Rita ladany

Alter

10Jahre

Farbe

Ursprungsland Vereinigte Staaten

Geschmack
und Aroma

aus der ganzen Welt

3005 sauerteige
112 länder
2502 Städte

Mischung

69%

31%

Flüssigkeit Mehl Weitere

Bubbles

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seit 2014

I wanted an organic crusty bread made with whole grains and no sugar/corn syrup. I despise the cotton bread sold in stores.

Charakteristische Eigenschaften

active, bubbly, tangy, vinegary

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

350% High extraction flour
350g Bread flour
200g Rye
100g Whole grain winter wheat
70g Flaked rye
800% Filtered water
150g 150 leaven
50g Hot water
25g Sea salt

Zutaten für die Auffrischung

150g Filtered water
75g Rye flour
75g Bread flour
75g Starter
150g Filtered
75g Rye flour
75g Bread flour
150g Filtered water
75g Rye flour
75g Bread flour

Feeding by starter after removing from refrigerator.

150g Filtered water 75g Rye flour 75g Bread flour 75g Starter

Mix starter with flours and water in the am of day 1.

150g Filtered 75g Rye flour 75g Bread flour

Add 75 grams of starter from day 1 place in a clean container feed with the flours and water. cover and place on counter.

150g Filtered water 75g Rye flour 75g Bread flour

Day 3 add to a clean container 75 grams of the fed starter and feed the flours and water. Sit on counter till active and bubbly. If not repeat feeding.

Aufarbeitung

I must say I`m not a consistent home baker. When I m ready to make a sourdough bread I remove the starter from the fridge and feed it in the am for three days till nice and active.

350% High extraction flour 350g Bread flour 200g Rye 100g Whole grain winter wheat 70g Flaked rye 800% Filtered water 150g 150 leaven 50g Hot water 25g Sea salt

Mix active starter in the 800 grams water. Mix flours, flaked rye to the liquid stir till all dry bit are absorbed. Autolyse for 1-4 hours. Mix 50 grams hot water with salt to dissolve when cool add to the dough. First rise for 2 1/2 - 3 hours. Folding every 30 minutes with wet hands.

When nice a billowy divide into two. Gentle shape into two rounds do not deflate. Bench rest for 20 -30 covered with wet plastic . Line two baskets with bread/rice flour mixture.

Shape the 2 loaves and place seam side up in prepared baskets. Rise 3-5 hours. Preheat 500 degree oven and covered dutch oven. Place seam side down in hot dutch oven, score and cover. Place in oven after 20 minutes lower temperature to 450 degrees. Bake 10 minutes then remove lids carefully. Bake till internal temperature is 210 degrees about 15 minutes.

Place on a rack for 1-2 hours before slicing.