Making My Sourdough Master Recipe With Cotswold Crunch - by Elaine "Foodbod" Boddy

Описание: Elaine Boddy tells us all about using Matthews Cotswold Crunch flour in her master recipe. Packed with her usual sourdough hints and tips, with everything you could possibly ever need to know to be able to make your own simple successful Cotswold Crunch sourdough at home.

This is your perfect resource for making your own great sourdough bread, and don’t forget that we have the full written Master Recipe (plus tons more sourdough tips and tricks) on our website for you to use alongside this sourdough video guide.

You can now get our Organic Cotswold Crunch in the USA on Amazon.com here:
https://www.amazon.com/dp/B0DKN814S6

This fantastic step-by-step guide is made to accompany Elaine's full written Sourdough Master Recipe - available on the Matthews Cotswold Flour website using the link below - using the ingredients listed below:
https://cotswoldflour.com/pages/sourd...

The ingredients for the doughs included in this video are:

500g Cotswold Crunch
325g water
50g starter
Salt to taste

300g Churchills Strong White Bread Flour
200g Cotswold Crunch
350g water
50g starter
Salt to taste

500g Organic Cotswold Crunch
325g water
50g starter
Salt to taste

300g Churchills Strong White Bread Flour
200g Organic Cotswold Crunch
350g water
50g starter
Salt to taste

All made following the steps of Elaine's master recipe (link above).

Sophie Carey's explanation of malt flours:

"The process of malting a grain gives it a much deeper and more distinctive flavour. This malt grain can be milled into a flour and used in bread baking for a few different purposes, but there are also two main types of malt flour.

"Active malt flour – This is added to most dough improvers for functionality over taste. It makes up for any shortfall in alpha-amylase which is the enzyme activity of the flour, making a more consistent product. This version also helps to boost yeast activity during fermentation (also known as diastatic malt)

"Inactive malt flour – this is what you see added to Cotswold Crunch for it’s flavour and texture benefits. Adds sweetness naturally, and is added at a much higher level than active or diastatic malt. The reason inactive malt flour can make a dough stickier is that it produces a higher level of dextrin which means the dough ‘attracts’ more moisture. This gives the end result of a really soft and moist crumb, but it can make a stickier dough to work with. (also known as non-diastatic malt). It’s similar in a way to adding sugar to your doughs – you’d get a stickier end result but a softer crumb."

Join our Super Sourdough Club to be the first to see great new Sourdough content like this:
https://cotswoldflour.com/pages/sourd...

For more about Elaine's bread knife, visit Ahrenbear on Intagram:
  / thegarlictun  

Subscribe to Elaine's YouTube channel too: @foodbodSourdough ​