sourdough bread 2

作者： Bonkers

https://www.youtube.com/watch?v=B-sX0L8jOz8&t=718s * this makes 2 bread Levain Sourdough starter: 45 grams Flour: 90 grams (bread flour) Water: 90 grams After 7-8 hours, when the levain is mature, start combining with the rested dough Main Dough Bread flour: 650 grams Water: 500 grams Levain: 200 grams Salt: 14 grams The hydration ratio of the dough is 80%. After mixing the Levain with the dough, start counting the fermentation time: 6-7 hours at 23-24°C (73-75°F). Baking temperature: 260°C (500°F): Bake with the lid on for 25 minutes. Then, lower the temperature to 230°C (450°F): Bake without the lid for 6-8 minutes.

用料

• sourdough starter 45 g (2 cubes)

sourdough bread 2的做法步骤

步骤 1

day 1 1. get Levian starter ready, proof for 7-8 hours at room temp

步骤 2

day 2 1. make main dough, autolyse for 1 - 3 hours - a bit too sticky to work with 2. combine levain with main dough, stir for 7-8 mins; add salt, stir for 4-5 mins 3. divide with wet hand and put in a wet glass container, proof for 2 hours 4. wet the surface, stretch into a large sheet, 3 fold in both directions. proof for 1 hour 5. 1st coil fold, proof for 1 hour 6. 2nd coil fold, proof for 1 hour 7. 3rd coil fold, proof for 1 hour * if tight gluten flour, 1st coil fold, rest for 2 hours, then another coil fold, then done 8. final shape: flour the surface and proofing baking pan, 3 fold in one direction, then roll up, pinch the edge 9. set in baking loaf pan, rest overnight in fridge

步骤 3

day 3 bake at 500F for 25 mins, then 450F for 6-8 mins - 12/28/2024: bake at 350F for 40 mins

菜谱创建时间：2024-12-30 03:44:51