나이
5년
색
원산지 United States
맛과 풍미
혼합물
33%
55%
12%
액체(리퀴드)
밀가루
기타
Doughpe Sourdough
2019 이후
I like to challenge myself and have failed many times at sourdough. I wanted to keep going until I succeeded and I have!
특징
This sourdough usually takes more than 6 hours to peak. More like 10 hours. It creates a very soft, close crumb but is doing very well and thriving in this environment.
맛과 풍미
레시피
시작하는 원료
- 20% Starter
- 100% Flour
- 60% Water
- 2% Salt
먹이재료
- 100% Starter
- 80% Water
- 100% Flour
1
This sourdough is slightly under hydrated to give it more strength and durability. In the warm and humid climate we live in it is very important that our dough and starter not be too wet or it will not be able to for the proper gluten strength for a good loaf. First we transfer existing starter into a clean jar (usually 150g) then add 80% water (120g) then add 150g flour and mix. Cover and rest.
100% Starter
80% Water
100% Flour
작업방식
1
All our loaves are hydrated at 60%. This allows for proper gluten development in our humid climate. We stretch and fold the dough for 3-4 hours before shaping and fermenting overnight at least 12-16 hours.
20% Starter
100% Flour
60% Water
2% Salt