Cornmeal, Fresh Corn and Rosemary Sourdough
Автор: Matthew James Duffy
Загружено: 2022-08-09
Просмотров: 4369
Описание:
Cornmeal, fresh corn and rosemary sourdough first fold.
Dough deets 👇
70% bread flour
25% whole wheat
5% rye
72% water 1
10% water 2
15% Levain
32% cornmeal soaker
18% fresh corn
2% fresh rosemary.
Prepare the soaker with 2:1 boiling water to cornmeal by pouring the boiling water over the cornmeal. I like to add a little salt as it will make the cornmeal taste better.
Autolyse flour and water 1 for 60 minutes.
Mix in the Levain with half of water 2 followed by the salt and rest of water 2.
Mix in the soaker then on low speed the corn.
DDT 26C.
Bulk ferment 3 hours with 1-2 folds.
Preshape with 30 min bench rest, final shape followed by a cold overnight ferment.
Bake in a hot oven with steam for the first 18-20 then remove the steam for the last 18-20 min.
#sourdough #SourdoughBread
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