Open Crumb for a basic Country Sourdough | 鄉村麵包（天然酵種歐包）

Описание: How to achieve open crumb for basic country sourdough. Steps from autolyse to baking, showing every details and techniques.

Basic country sourdough.

240g Bread flour
60g Wholewheat
230g water
60g sourdough starter
6g salt

*hydration adjust accordingly to flour used.
*dough bulk proof at 25-26C for 5hr
*final proof 15-20mins at 25-26C
*retard overnight in fridge at 4C or below.

🔺請記得開啓中文字幕 （cc)

鄉村麵包（歐包）
240克 高筋麵粉
60克 全麥麵粉
230克 水
60克 天然酵種
6克 鹽

*水份根據麵粉可以自行調整

❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my YouTube Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！

Check out more of my recipes and videos at
查看更多我的食谱和视频

Instagram
https://www.instagram.com/autumn.kitc...

Facebook page / 臉書網頁
https://www.facebook.com/profile.php?...