Alter
4Jahre
Farbe
Ursprungsland Singapur
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
55
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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
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