Best Red wine Sourdough Bread with Black Sesame Seeds 포도주 검정깨 천연발효빵

Описание: Red Wine Sourdough Bread with Black Sesame Seeds
Made with natural yeast sourdough starter.
Flavored with red wine.
Great for toast or sandwich bread!
Beautiful and delicious!
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**Room temperature is around 75-78F/24-26C
Prepare sourdough/levain (exact amount of sourdough starter).
3 sets SF.
4 hours until 80% rise.
Shape.
Refrigerate overnight.
Put the dough in the freezer for 60 minutes before scoring.
Preheat oven, along with Dutch oven or roaster at 480F/248C for 30 minutes.
Scoring.
Cover & bake at 480F/248C for 28-30 minutes.
Reduce heat to 465F/240C & bake another 10-12 minutes covered until internal temperature is 206-209F/97-98C & the crust is golden brown.
Enjoy!
If the room temperature is higher or lower the fermentation time can be shorter or longer***

Sourdough Starter / Levain ingredients:
34g active starter
34g bread flour
34g water

Dough ingredients:
100g prepared sourdough starter
500g bread flour
210g water
100g red wine
4g salt
25g toasted black sesame seeds - optional


포도주 검정깨 천연발효빵
천연발효종 넣어 만든 빵입니다.
포도주맛의 천연발효빵입니다.
토스트나 샌드위치빵으로 좋아요!
예쁘고 맛있는 천연발효빵입니다!
구독 좋아요 눌러주세요!
영상 봐주셔서 감사합니다!❤️

실내온도 75-78F/24-26C 만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요.***
천연발효종 (르방) 준비합니다.
3번 펴서 접기한후 실내온도에 4시간 80% 늘도록 발효해요.
빵모양 만들고.
밤새 냉장고에 넣어요.
냉동실 60분 보관한후 스코링합니다.
무쇠솥이나 로스팅팬을 넣고 480F/248C 30분 예열합니다.
스코링
덮고 480F/248C 30분 굽고.
온도를 465F/240C 낮추고 뚜껑 닫고 10-12분 빵속 온도가 206-209F/97-98C & 크러스트가 황금색될때까지 구워요.
Enjoy!

천연발효종 식재료:
활발한 천연발효종 34g
강력분 34g
물 34g

반죽 식재료:
준비한 천연발효종 100g
강력분 500g
물 210g
적포도주 100g
소금 4g
볶은 검정깨 25g - 옵션


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