Age
4Years
Color
Country of origin Netherlands
Taste
& Flavour
Mixture
62%
14%
24%
Liquid
Flour
Other
Oatis
Since 2020
A friend talked about it and I wanted to try.
Characteristics
My sourdough smells mild, like nuts, yoghurt, a bit fruity. It likes to swim and is rather liquid.
Taste & flavour
Recipe
Starting ingredients
- 120g Organic whole wheat flour
- 280g Organic wheat flour
- 200g Starter
- 240g Water
- % Na
- 10g Salt
- _none Na
- _none Na
- _none Na
- _none Na
Feeding ingredients
- 8g Organic whole wheat flour
- 30g Organic wheat flour
- 50g Water
- _none Na
1
I add 5-10 gram organic whole wheat flour.
8g Organic whole wheat flour
2
I add 30-35 gram organic wheat flour
30g Organic wheat flour
3
I add 40-60 gram water
50g Water
4
I stir with a spoon until all dry flour is gone.
_none Na
Working method
1
I mix the following ingredients until no dry flour is visible anymore. My starter is 1:1 flour:water ratio.
120g Organic whole wheat flour
280g Organic wheat flour
200g Starter
240g Water
2
I let it rest for autolyse for 45 min at room temperature.
% Na
3
I add salt and knead until salt is properly mixed into the dough.
10g Salt
4
Primary fermentation at room temperature for 2 hours. After 1 hour and after 1,5 hour I a fold and stretch the dough.
_none Na
5
I pre-shape the dough into a boule, let it rest for 15 minutes and then do the final shaping.
_none Na
6
I do a final proofing for 12 hours in the fridge (7 degrees celsius).
_none Na
7
I bake the sourdough bread in a pan: I pre-heat the over with pan at 250 degrees celsius. I lift the bread in the pre-heated pan and bake first 30 minutes with lid and steam. I lower temperature to 230 after approximately 20 minutes of baking. For the final 10 minutes, I remove the lid.
_none Na
Result
Sourdough bread
Each weekend, I bake a whole wheat sourdough bread.
Comments
This is a great resource!