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Líquida Harina Otros
Frank

Preserva tu masa madre para el futuro

Create your own Explore sourdough library

Since 2017

A need to do something for myself.

Características

Very crusty and chewy crust. Airy crumb with a slight lemon flavour

gusto

Receta

Ingredientes de partida

ingredientes de alimentación

1
1/3 cup water 1/3 cup flour Mix

método de trabajo

1
200g Starter (affectionately named Frank) 205g Water 385g Flour Mix. Allow to Autolyse 1hr
2
Add 12g salt Knead and roll for 10-12 minutes until elastic and delightful Place into an oiled bowl
3
Allow to bulk ferment for 3-5 hours depending on ambient temp
4
3x Stretch and fold at 30 minute intervals
5
Shape and build surface tension by pushing in all directions with a flat knife or a dough scraper
6
Place into banneton seam side up. Cover with a tea towel. Cold retard for 15-17 hours in fridge overnight
7
Preheat oven to 220deg celcius with a dutch oven inside. Turn dough into dutch oven and slash with sharp knife. Bake 20 mins with lid on. Remove lid. Turn oven down to 200deg. Throw 5-6 ice cubes into the bottom of your oven for steam. Bake a further 20-25 mins Cool before slicing

Preserva tu masa madre para el futuro

Create your own Explore sourdough library