2013 'dan beri
Began making bread to deal with a death, working with dough is cathartic. After using yeast a few bakes, I decided to make a sourdough starter.
My go too bread is made with 55% bread flour, 20% whole wheat, 20% dark rye, 5% dark buckwheat, and 75% water. It is stretched and folded four times to develop the gluten with a 45-60 minutes rest between which all helps to create flavour. This dough rests for 60 minutes more, and then place in a banneton and then sits in a fridge for three days, creating even more flavour.
Lezzet ve Tat
- 240g Organic bread flour
- 100% Room tep water