Sourdough Sunny Loaf| Natural Food Color Doughs| Dough Fold, Combine, Score| Kefir Starter

Описание: Sourdough Sunny Loaf| Natural Food Color Doughs| Dough Fold, Combine, Score| Kefir Starter

by MeiLing,s Kitchen

Kefir Levain
30g active kefir starter *
30g filter water
25g Prima bread flour
5g rye flour

Vitamin C Drinks
1 tablet 1000mg Vitamin C diluted in 30g water

Carrot Dough ingredients
80g Prima bread flour , 20g whole-wheat flour (100%)
60g carrot juice, 15g vitamin C drinks (75%)
20g Kefir levain ( 20%)
2g(1/2 tsp) sea salt 2% mix 1/2 tsp water

Turmeric Dough ingredients
80g Prima bread flour , 20g whole-wheat flour (100%)
1 g (1/2 tsp )turmeric powder
77g filter water (77%)
20g Kefir levain (20%)
2g(1/2 tsp) sea salt 2% mix 1/2 tsp water

Beetroot Dough ingredients
80g Prima bread flour , 20g whole-wheat flour (100%)
8g (1 tbs )beetroot powder
65g filter water, 15g vitamin C drinks (80%)
20g Kefir levain (20%)
2g(1/2 tsp) sea salt 2% mix 1/2 tsp water

My schedule:
10am Build Levain
12pm Mix Flour. Autolyse
1.30pm Add Levain . Start Bulk Fermentation ( Do dough folding & combining )
6.30pm Cold Fermentation
10.30pm Shaping
11.00pm Cold retard
Scoring and baking next day morning 8am


Method
Autolyse 1.5 hr
Add levain 15 mins
Add salt 15 mins
Stretch and fold 3x, 30 mins interval
Lamination combine dough
Coil fold 3x , 45 mins interval

Bulk fermentation 28-30c, 5 hours
Cold Fermentation 3c, 4 hours
Cold retard in fridge 3c, 9 hours

Preheated oven with Dutch oven pot 220c for 45 mins ( 220c is my oven max temperature)

Score the dough

Bake with lid covered 220c for 25 min
Turn to 200c, continue bake for 25 mins uncover

*Reference to my early videos:

Make Sourdough Starter With Kefir| Shorter Time Compare Traditional Water Flour Method

   • Make Sourdough Starter With Milk Kefir| Sh...  

Highlight:
Beautiful Honeycomb lacy crumbs
Solve gummy crumbs faced in last round bake Chocolate Swirl Sourdough by strengthening the starter , feeding more often when took out from fridge before baking

Lowlight:
Lack of oven spring
Beetroot dough color degradation during high temperature even i added vitamin C. Need further experiment