Sourdough bread recipe
Автор: Bim’s Kitchen
Загружено: 2024-10-29
Просмотров: 7358
Описание:
This two loaves using the same method, the left one recipe is with whole wheat and the right one is bread flour only. After seeing the crumbs whole wheat is really helping to get big open crumbs 🥰
Recipe
500 g. bread flour (550 g for the right one)50 g. Whole wheat flour
385 g. water
110 g. Active Starter
11 g. salt
Mix water, starter, flour and salt in a large bowl following with 4 sets of slap and fold every 30 minutes at 25 degrees Celsius (this process takes about 2 hours) then proofing the dough for 3 hours and pre shape rest for 30 minutes final shape, put into banneton basket and rest on the counter for 1 hour then put in the fridge for cold retard.
In the morning Preheat the oven 250 degrees Celsius score and open baked with tray of water to create steam for 5 minutes then second score according to the picture above and bake for 25 minutes, removing the tray, reducing temperature down to 220 and continuing baking another 30 minutes 🥰Enjoy baking Bim
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