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.

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50g Bob's red mill artisan bread flour

먹이재료

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

작업방식

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

Mix 20% Wholemeal/Spelt/kamut flour, 30% KAF and 50% BRM with 76% water Autolyse for 1h

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.

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

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

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