Età
5Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
29%
45%
26%
Liquido
Farina
Altro
Sourdunn
dal 2019
Inspired by colleagues and love baking bread
Caratteristiche
Light colour, sour flavour but with some mallard notes
Sapore e aroma
Ricetta
Ingredienti di partenza
- 300g Starter
- 600g Flour
- 400ml Water
- 20g Salt
- 40g Egg wash and seeds
Ingredienti per il rinfresco
- _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
Metodo di lavorazione
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
