Oatis

Groningen, Países Baixos

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Impressão

Renée Moerkens hobbyist

Idade

4anos

Cor

País de origem Países Baixos

Taste
& Flavour

no mundo

3005 ЗАКВАСОК
112 países
2502 cidades

Mistura

62%

14%

24%

Líquido Farinha Outro

Oatis

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2020

A friend talked about it and I wanted to try.

Características

My sourdough smells mild, like nuts, yoghurt, a bit fruity. It likes to swim and is rather liquid.

Viscocity

Sabor

Receita

Ingredientes iniciais

120g Organic whole wheat flour
280g Organic wheat flour
200g Starter
240g Water
% Na
10g Salt
_none Na
_none Na
_none Na
_none Na

Ingredientes para alimentar

8g Organic whole wheat flour
30g Organic wheat flour
50g Water
_none Na

I add 5-10 gram organic whole wheat flour.

8g Organic whole wheat flour

I add 30-35 gram organic wheat flour

30g Organic wheat flour

I add 40-60 gram water

50g Water

I stir with a spoon until all dry flour is gone.

_none Na

Método de trabalho

I mix the following ingredients until no dry flour is visible anymore. My starter is 1:1 flour:water ratio.

120g Organic whole wheat flour 280g Organic wheat flour 200g Starter 240g Water

I let it rest for autolyse for 45 min at room temperature.

% Na

I add salt and knead until salt is properly mixed into the dough.

10g Salt

Primary fermentation at room temperature for 2 hours. After 1 hour and after 1,5 hour I a fold and stretch the dough.

_none Na

I pre-shape the dough into a boule, let it rest for 15 minutes and then do the final shaping.

_none Na

I do a final proofing for 12 hours in the fridge (7 degrees celsius).

_none Na

I bake the sourdough bread in a pan: I pre-heat the over with pan at 250 degrees celsius. I lift the bread in the pre-heated pan and bake first 30 minutes with lid and steam. I lower temperature to 230 after approximately 20 minutes of baking. For the final 10 minutes, I remove the lid.

_none Na