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Mike's Mallorca Blend
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Dissatisfaction with the local bread options. Spoilt tastes after living in Germany and Australia. Wanting healthy bread choice for two young sons.
Good ears with the baking method and use of lame. Nice dark golden hues on the top, some flour lines from the banneton, good density, try for quite an open crumb. (Tartine method, Chad Robertson). Nice structure from the wholemeal flour, good rise from the basic strong flour, good feeling of wholesomeness from using Bio ingredients as much as possible! My two young boys crave it!
Вкус и аромат
Ингредиенты для стартера
- 50% Veritas harina de trigo agricultura ecológica
- 50% Brita filtered tap water
- 200g Bio white flour
- 150g Strong white flour from mallorca
- 50g Bio wholemeal white flour
- 270g Filtered water
- 6g Himalayan pink salt
- 10g Filtered water
- 5g Strong white flour from mallorca
- 5g Rice flour
Ингредиенты для обновления
- 50% Bio white flour veritas brand, spain
- 50% Filtered water
Discard all but 1 Tablespoon of starter, feed with equal portions water and Bio White flour from Spain. Stored in a Weck glass jar with glass lid. Mixed with a rigid plastic spatula.
50% Bio white flour veritas brand, spain 50% Filtered water
If I'm baking on consecutive days I will leave the starter on the kitchen bench, otherwise in the refrigerator.
Starter is Bio White Wheat flour and filtered water. Fed daily. Retain one Tablespoon or less (whatever I can get out easily). Stored in a Weck glass jar with glass lid. Mixed with a dedicated plastic spatula. In the Summer months the daily temperature is too hot so either have to feed twice daily or store in refrigerator.
50% Veritas harina de trigo agricultura ecológica 50% Brita filtered tap water
When starter passes 'float test', combine ingredients with spatula until mixed, cover with cloth.
200g Bio white flour 150g Strong white flour from mallorca 50g Bio wholemeal white flour 270g Filtered water
After 30 minutes, add Salt and water to bind, combine with spatula until mixed, cover with cloth
6g Himalayan pink salt 10g Filtered water
Stretch and Fold dough 4-8 times by hand, rotating bowl 90 degrees each stretch. Repeat every 30 minutes until 3 hours have passed.
Place dough on bench, stretch and fold in half, form into ball and tension using dough scraper. Rest 30 minutes.
Stretch and fold again, form and tension into ball. Transfer to banneton pre-dusted with flour (see below). Top the dough with a sprinkle of polenta, (to prevent sticking in oven). Cover with cloth. Rest 2-3 hours until springy.
5g Strong white flour from mallorca 5g Rice flour
Transfer banneton with dough into refrigerator 6-12 hours.
Prior to baking heat oven to 240 degrees Celsius fan-forced (takes approx 30 minutes), containing empty enamelled pot with lid.
Remove heated enamel pot from oven. Tip dough from banneton onto hand, slide into pot. Score with lame. Place lid on pot and put into oven.
Bake 38 minutes then remove from oven. Watch out for escaping steam when removing lid. Leave on baking rack to cool for at least 2 hours. Then enjoy!
Regarding timing: I start in the morning, then by the afternoon it is in the refrigerator. I can bake late in the evening, but prefer to leave it proofing overnight for further sourdough development. In Summer my kitchen can be 10 degrees hotter than Winter, so I adjust to less starter and shorter time for mixing and stretch/folding, to avoid over-proofing.
Generally I've found that the flour here in Mallorca does not tolerate higher hydration. I try to form the dough on a silicone board with no flour for dusting, just quick actions with the dough scraper. My oven is a domestic 90cm Smeg (cheapest model in that size)