| Grams | Percentage | |
| 428 | Bread flour | 90.1% |
| 48 | Wheat flour | 10.1% |
| 404 | Water | 85.1% |
| 9 | Salt | 1.9% |
| 15 | Sourdough Starter | 3.2% |
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1. Levain (will take 6 hrs) 7am
15g sourdough starter
15g bread flour
15g wheat flour
30g water
* 사워도우 스타터는 All purpose flour로 Feeding 했는데, 실제 베이킹은 Bread Flour & Whole Wheat Flour Mix 를 사용하니까 Levain 을 Bread Flour, Whole Wheat Flour 로 만들어 준다.
2. Autolyse (1.5 hrs, 6-1.5 = 4.5 hrs - related with levain timing) 8:30am
413g bread flour (428g-15g<- used to make levain)
33g wheat flour (48g-15g<- used to make levain)
326g water (404g-30g<- used to make levain, 48g for Bulk fermentation)
2.1 Mix 11:30am
* After 4 hrs.
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 |
Levain + 48g water + 9g salt + Autolyse flour batch
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* Pour levain and salt on autolysed flour batch
* 2-3min folding
* adding remaining water and mix gently
3. Bulk Fermentation 4.5 hrs 12:00-04:30pm
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4.0 Preshape
4. Shap
- bottom to top
- left to right and then right to left
- fold top to bottom
3-4 times
- Seal the bottom
5. Overnight proof in refridge 14 hrs 05:00pm-07:00am
6.1 Bake 07:20-08:20am
- Preheat 230C with Dutch oven (at least an hour)
* take out the dough and scorch (shallow and deep)
- bake with lid 25 min
- bake without lid 30 min
