EASY RECIPE! How To Make Delicious Blueberry Lemon Zest Sourdough Bread With A Polka Dot Stencil!

Описание: Ingredients:
• 100g whole wheat flour & 200g hot water
• 400g bread flour
• 200g water
• 80g sourdough starter
• 10g salt
• Approximately 1 cup fresh blueberries
• Lemon zest

Scalding flour: 100g whole wheat flour and 200 g hot water
My schedule:
*Note the below dough is kept at a constant temperature of 78F (25.5C) until I place it in the fridge for overnight proofing. The temperature of your environment will increase or decrease the fermentation of the dough making the fermentation shorter or longer.
• Scald flour: Mix 100g whole wheat flour and 200g hot water. Let cool 1-2 hours
• Mix 400g bread flour, 200 g water and scalded flour
• After 30 min add 80g starter and mix for 5 minutes
• After 30 minutes add 10g salt and mix
• After 30 minutes, stretch and fold or coil fold every 30 minutes for three folds
• After the third fold, laminate the dough. You will carefully stretch the dough and add the blueberries and lemon zest.
• Let rest until shaping.

Below is a sample timeline schedule - I keep the dough at a 78F (25.5 C) temperature in my proofer:
• 7:00 a.m. Scald flour
• 9:00 a.m. Mix bread flour, water, and scalded flour
• 9:30 a.m. Mix and add sourdough starter
• 10:00 a.m. Mix and add salt
• 10:30 Stretch and fold or coil fold
• 11:00 a.m. Stretch and fold or coil fold
• 11:30 a.m. Stretch and fold or coil fold
• 12:00 p.m Laminate blueberries and lemon zest
• 12:00 – 2:00 p.m. Let dough rest
• 2:00 p.m. Pre-Shape dough and rest for 30 minutes
• 2:30 p.m. Shape and Place overnight in the refrigerator until the next day to bake
• Next morning:
*Wet dough
*Stencil with rice flour
*Score
*Bake at 500 F (260 C) for 20 min in a Dutch oven with the lid on and for 20-22 minutes with the lid off at 450F (232 C)
Total bake time 40-42 minutes.
•
Enjoy! Happy Baking!

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Tools used:
Wiremonkey lame: https://wiremonkey.com/?rfsn=6266698....
Brod and Taylor Proofer: https://brodandtaylor.com/carmella-hardy




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