Âge
5Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
29%
45%
26%
Liquide
Farine
Autres
Sourdunn
Depuis 2019
Inspired by colleagues and love baking bread
Caractéristiques
Light colour, sour flavour but with some mallard notes
Goût et saveur
Recette
Ingrédients de base
- 300g Starter
- 600g Flour
- 400ml Water
- 20g Salt
- 40g Egg wash and seeds
Ingrédients pour nourrir le levain
- _none Starter
1
Take out of fridge, discard half, make back to usual level with 50:50 strong white flour and water, get to room temp and let it rise3 hrs. Feed again but this time use the discard for the starter in the above recipe. Place freshly fed starter back in fridge until next weekend
_none Starter
Méthode de travail
1
Add 300 g active/ refreshed starter to mixer bowl (50:50 strong white flour and water)
300g Starter
2
Add flours: 400g strong white + 200g wholemeal rye
600g Flour
3
Add Luke warm water 400ml, mix on slow for 2 mins and rest 2 mins
400ml Water
4
Mix 2 mins adding a little more water If required, rest 2 mins, add salt, mix 2 mins, rest 2 mins (window pane test) mix untill window pane test works
20g Salt
5
Rest 1 hour, stretch and fold 4 times turning 90deg for each fold
Repeat,
Repeat
Final shape and create some tension in the dough, place in banneton for 3 hrs, or 12 hrs in fridge.
Glaze with egg wash, sprinkle with sunflower and pumpkin seeds.
Bake 20 mins, 220deg, oven tray (steamed oven using a tray of water in bottom of oven)
Remove water tray and bake for further 15 mins.
40g Egg wash and seeds
Result
