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Galway Bay Sourdough

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seit 1988

Working in the USA in the early 1980's I was introduced to the wonders of Sourdough baking.

Charakteristische Eigenschaften

Sour- similar to San Francisco sour with a sharp but pleasant aftertaste, The sour is quite old and has taken up the microbial activity uinique to the bakery its self. The bread made from the sour has a light open crumb and crispy crust.

Geschmack und Aroma

Galway Bay Sourdough top shot
Galway Bay Sourdough jar shot
Galway Bay Sourdough front shot
Galway Bay Sourdough rising shot

Rezept

Zutaten für den Starter

  • 600g Organic raisins
  • 1500g Water
  • 500g Rye t-175
  • 600g Raisin water
  • 10g Malt
  • 1100g T-55 wheat flour
  • 1100g Water
  • 1100g Chef starter
  • 3300g T-55 wheat flour
  • 3300g Water
  • 3300g Levain from above
  • 9900g T-55 flour
  • 9900g Water
  • 9900g Levain from above
  • 4000g Wheat flour
  • 4000g Water
  • 2000g Liquid levain from above

Zutaten für die Auffrischung

  • 4000g T-55 wheat flour
  • 4000g Water
  • 2000g Liquid levain
1
Liquid Levain 2000g Water@ 27C 4000g Tradition T -55 Flour 4000g 19C FOR 12 HOURS See all the steps above
4000g T-55 wheat flour 4000g Water 2000g Liquid levain

Aufarbeitung

1
The original sour was made using organic raisins, which were fermented in water. The raisin water was used to make a dough with organic rye flour. The rye sour was fed with wheat flour and water and remains today in liquid form in an Electrolux Fermento levain machine where it is fed daily. This liquid levain sour dough is over 28 years old The process is outlined below in detail.
600g Organic raisins 1500g Water
2
Warm water @ 36C 1500g Organic Californian Raisins 600g Combine, cover and leave to ferment in a warm place 3 -4 days The Chef: Rye T-170 500g Raisin Water @ 30-35C -600g Malt 10 g Leave to ferment for 24 hrs
500g Rye t-175 600g Raisin water 10g Malt
3
First Levain: Tradition T-55 Flour 1100g Water@ 35C -1100g The chef from above 1100g Mix together, cover with plastic and leave to ferment 27-@35C for 12 hours.
1100g T-55 wheat flour 1100g Water 1100g Chef starter
4
Second Levain: Tradition T-55 Flour 3300g Water@ 33C -3300g The first Levain from above 3300g Pour the water into the levain processor, add the first levain 3-4 minutes, add the flour mixing until smooth consistency. Leave to ferment @ 27C for 12 hours.
3300g T-55 wheat flour 3300g Water 3300g Levain from above
5
Final Levain: Second Levain: Tradition T-55 Flour 9900g Water@ 33C -9900g The chef from above 9900g Pour the water into the levain processor, add the first levain 3-4 minutes, add the flour mixing until smooth consistency. Leave to ferment @ 27C for 12 hours.
9900g T-55 flour 9900g Water 9900g Levain from above
6
Refreshing- Feeding the Levain The levain can be stored for 2-3 days in the levain machine @ 7-9C. To refresh the levain, water and flour should both be double the weight of the liquid levain. Liquid Levain 2000g Water@ 27C 4000g Tradition T -55 Flour 4000g Mix together and hold @ 19C FOR 12 HOURS
4000g Wheat flour 4000g Water 2000g Liquid levain from above

Ergebnis

Galway Bay Sourdough

Seaweed sourdoughs Pain de Crystal Sourdough 2 Meter Conger Sourdough Sourdough Baguette Galway Bay Sourdough Miche
Galway Bay Sourdough Galway Bay Sourdough first overview
Galway Bay Sourdough Galway Bay Sourdough second overview
Galway Bay Sourdough Galway Bay Sourdough first slice
Galway Bay Sourdough Galway Bay Sourdough second slice

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Kommentare

Thank you very much. You are a true early bird. Being one of the first to join our Quest.
May the flavour be with you!

Still having problems getting to 100% completion.