Making bread needs time so just takes your time, no hurry, the nature will help you as well.
Another experiment of my bread kitchen with fold and stretch method. It is Sourdough bread with rye flour and white flour
Ingredients
Sourdough Starter (to be prepared the day before)
150 gr Rye flour
50 gr white flour
200 gr water
30 gr old sourdough
Mix them well and let it be overnight (min 12 hours)
Dough ingredients:
500 gr strong white flour
60 gr rye flour
300 gr water
230 gr sourdough starter
12 gr salt
Time:
Autolyse: 30 minutes to 1 hour
First fermentation: 2 1/2 hours
Divide, bench rest and shape: 30 minutes
Final proofing: 2 1/2 hours
Baking: 35 - 45 minutes
Method:
1. After sourdough is prepared, we are ready to mix the dough. Get a bowl, mix the starter, flour, water.
2. Cover the bowl with a cloth. Let the dough rest for 30 mins to 1 hour
3. Add salt and sprinke little water to dissolve the salt. The dough will be a bit sticky, do not worry. The higher hydration dough makes dough taste better.
4. remove the dough out from the bowl to the slightly dusted working surface, flip the dough and strech the dough, flip and strecht it for 5 to 8 minutes. You may use mixer for 3 - 4 minutes. It reaches medium level of gluten.
5. Transfer the dough into oiled container (low wide bowl or rectangular container) so it is easier to fold the dough in the next stages.
6. Ferment the dough for 2 1/2 hours. Fold the dough at 50 minutes and 100 minutes.
7. After the fermentation, turn the dough out on lightly floured counter. Portion the dough into 400-500 gr each piece.
8. Pre shape the dough into balls and sprinkle it lightly with flour and cover loosely. Let it rest for 15 minutes
9. Prepare the bannetons/couche/bowl or basket lined with kitchen towel. Dust the bowl generously.
10. Shape the dough into boule, place it seam side up down in a bannetons/bowls and seam side up in a floured couche.
11. Slip the couche/ bannetons into plastic bag or cover with plastic wrap.
12. Proof the dough at room temperature for 2 - 2 1/2 hours or overnight in refrigerator for 12-16 hours.
13. Pre-heat your oven with baking stones (if any) / baking tray (in my kitchen) 250 C and a pan with 2 cups of water
14. Remove out the baking tray on the working surface, sprinkle some flour/semolina and place your dough on the baking tray (if you donot have peel). Be careful it is very hot.
15. Score or lame the dough with sharp knife, razor blade. Place it back the baking tray into oven.
16. Turn the heat down to 225C and bake it for 12 minutes with the steam. Remove out the pan of water.
17. Bake the bread for another 20 minutes until it is well baked. Remove it out and let it cool on the rack for 1/2 - 1 hour.
18. Ready to be sliced.
Another experiment of my bread kitchen with fold and stretch method. It is Sourdough bread with rye flour and white flour
Ingredients
Sourdough Starter (to be prepared the day before)
150 gr Rye flour
50 gr white flour
200 gr water
30 gr old sourdough
Mix them well and let it be overnight (min 12 hours)
Dough ingredients:
500 gr strong white flour
60 gr rye flour
300 gr water
230 gr sourdough starter
12 gr salt
Time:
Autolyse: 30 minutes to 1 hour
First fermentation: 2 1/2 hours
Divide, bench rest and shape: 30 minutes
Final proofing: 2 1/2 hours
Baking: 35 - 45 minutes
Method:
1. After sourdough is prepared, we are ready to mix the dough. Get a bowl, mix the starter, flour, water.
2. Cover the bowl with a cloth. Let the dough rest for 30 mins to 1 hour
3. Add salt and sprinke little water to dissolve the salt. The dough will be a bit sticky, do not worry. The higher hydration dough makes dough taste better.
4. remove the dough out from the bowl to the slightly dusted working surface, flip the dough and strech the dough, flip and strecht it for 5 to 8 minutes. You may use mixer for 3 - 4 minutes. It reaches medium level of gluten.
5. Transfer the dough into oiled container (low wide bowl or rectangular container) so it is easier to fold the dough in the next stages.
6. Ferment the dough for 2 1/2 hours. Fold the dough at 50 minutes and 100 minutes.
7. After the fermentation, turn the dough out on lightly floured counter. Portion the dough into 400-500 gr each piece.
8. Pre shape the dough into balls and sprinkle it lightly with flour and cover loosely. Let it rest for 15 minutes
9. Prepare the bannetons/couche/bowl or basket lined with kitchen towel. Dust the bowl generously.
10. Shape the dough into boule, place it seam side up down in a bannetons/bowls and seam side up in a floured couche.
11. Slip the couche/ bannetons into plastic bag or cover with plastic wrap.
12. Proof the dough at room temperature for 2 - 2 1/2 hours or overnight in refrigerator for 12-16 hours.
13. Pre-heat your oven with baking stones (if any) / baking tray (in my kitchen) 250 C and a pan with 2 cups of water
14. Remove out the baking tray on the working surface, sprinkle some flour/semolina and place your dough on the baking tray (if you donot have peel). Be careful it is very hot.
15. Score or lame the dough with sharp knife, razor blade. Place it back the baking tray into oven.
16. Turn the heat down to 225C and bake it for 12 minutes with the steam. Remove out the pan of water.
17. Bake the bread for another 20 minutes until it is well baked. Remove it out and let it cool on the rack for 1/2 - 1 hour.
18. Ready to be sliced.
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