Età
8Anni
Colore
Paese di origine Australia
Taste
& Flavour
Miscela
40%
45%
14%
Liquido
Farina
Altro
Hungry
dal 2016
Love the taste of sourdough and trying to help with gut health while eating bread.
Caratteristiche
Starts off slowly then suddenly goes crazy and doubles in size. Stays in whatever shape I leave it in.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100g Wholewheat
- 100g Bakers
- 25g Starter
- 200g Water
- 20% Levain
- 70% Water
- 90% Bakers flour
- 10% Whole wheat flour
- 20% Salt
- 50g Water
Ingredienti per il rinfresco
- 5g Starter
- 50g Water
- 50g Rye flour
1
Remove starter until 5g remains
Add 50g rye flour
Add 50g filtered water
Mix vigorously for 30secs
Cover lightly with lid
5g Starter
50g Water
50g Rye flour
Metodo di lavorazione
1
create a levain with 25g starter, 100g whole wheat stoneground flour and 100g bread flour
Leave for 10hours until it passes float test
100g Wholewheat
100g Bakers
25g Starter
200g Water
2
Pour water in mixing bowl and add levain. Mix well then add flours and surpluses for 1 hour
20% Levain
70% Water
90% Bakers flour
10% Whole wheat flour
3
Add salt and mix well
20% Salt
50g Water
4
Stretch and folds every 15 minutes
Do it 4 times
5
Put in fridge for 48 hours then shape
Bench rest 30 mins
Final shape
Fridge for 4 hours
Bake at 240°C in Dutch oven