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Hearty sourdough bread 60% (oven)

Hearty sourdough bread 60% (oven)

Category: Yeast bread
Hearty sourdough bread 60% (oven)

Ingredients

sourdough moisture 60% 45 g
flour 45 g
water 60 g
Wheat flour 555 BC
salt 10 g
leaven 150 g
water 300 BC

Cooking method

  • Leaven:
  • 45 g of sourdough with a moisture content of 60%
  • 45 g flour
  • 60 g water
  • Mix the starter culture and leave warm (about 25 ° C) for 5-6 hours. The finished leaven will rise by about half and will be covered with small bubbles.
  • Dough:
  • 555 g wheat flour
  • 10 g salt
  • 150 g sourdough (whole)
  • 300 g of water
  • 1. Combine all ingredients and knead the dough. The finished dough should be elastic, non-sticky and quite firm. In KitchenAid, 6-8 minutes at speed 2.
  • 2. Transfer the dough to a greased bowl, cover with plastic wrap and leave for 3-4 hours at room temperature. (should rise to half its size)
  • 3. Place the dough on a board, squeeze out large bubbles, round and leave under plastic wrap for 10-15 minutes. Form a round loaf and place seam side up in the proofing basket. Cover with plastic wrap and let sit for 2 hours.
  • 4. Turn the spaced bread over onto a sheet of baking paper or a planting spade and cut. Bake on a stone with steam for 35 minutes at 225 ° C.

Time for preparing:

10h

Note

We get 60% sourdough from 100%. Feeding 2-3 times 63g flour + 37g water.
The original recipe is taken from LJ from crucide (Misha). 🔗

Viki
Lissa, good bravo!
 

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