More sourdough
This time in a loaf tin.
#recipe
Posts in "sourdough"
Sourdough again
Upped the hydration to 70%. Fermentation at room temperature. Bigger rise.
#recipe
Addendum
The starter is rye based.
Mixed then fermented over night in the fridge. Three folds. Next day left to come to room temp.
Shaped.
Baked in a pre-heated pot at ca 250 C for 20 minutes. Removed lid and continued at ca 180 C for 40 minutes.
Next time:
- up hydration
- longer proofing at room temperature
#recipe
New Sourdough Bread
200 g Semolina
300 g Farina 00
300 g Wasser
300 g Sourdough Starter
12 g Salt
#recipe
Spelt, Tippo 00, Semolina, Kölsch, Sofritto, Sourdough, … lecker
Current breadrecipe
Pre ferment
100 g spelt flour
150 g water
3 g dried yeast
Mix and keep in fridge for 10 to 12 hours
Main dough
400 g spelt flour
500 g whole grain spelt flour
550 g water
75 g sourdough
20 g salt
Pre ferment
Mix, 20 minutes rest, knead for 10 minutes, 12 hours in fridge. Fold 3 times during first 2 hours.
Recipe
Shape loaf, proof for 2 to 3 hours at room temp. Bake in cast iron pot, 30 minutes at 250 C, take off lid, reduce temp to 180 C till core temp is 98 C.