Clint Yeastwood recipe

Clint Yeastwood

Coeur D Alene, United States

혼합물

100%
액체(리퀴드) 밀가루 기타
Clint Yeastwood

Preserve your sourdough for the future

Create your own Explore sourdough library

2016 이후

Better flavor and more beautiful than baking with commercial yeast

특징

Sour tang typical of San Francisco

맛과 풍미

Clint Yeastwood top shot
Clint Yeastwood jar shot
Clint Yeastwood front shot
Clint Yeastwood rising shot

레시피

시작하는 원료

  • 85% Dough

먹이재료

1
Mix in ingredients for regular baking allow to proof See above (80% wheat bread flour (20% whole wheat flour (75% water (2% salt

작업방식

1
Remove enough dough for baking
85% Dough
2
Add to the culture left in the mixing/proofing container: 80% wheat bread flour 20% whole grain wheat flour 2% salt 75% water
3
Mix with a stick (by hand) until all flour has been hydrated
4
Stretch and fold 3-4 times (allowing a minimum of 30 minutes rest between folds) over the next 20-30 hours.
5
Remove enough dough for baking. Repeat
6
Refrigerate the remaining culture in the summer time and anytime it will be inactive longer then 2 days. For best results bake at least every week to 10 days. If your culture will be/has been neglected over 3 weeks don’t expect great results in next cycle or two.

Result

Clint Yeastwood  first overview
Clint Yeastwood  second overview
Clint Yeastwood  first slice
Clint Yeastwood  second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Bake the World Great Again, Bake America Great Again