Vermont Sourdough bread adapted for sourdough 100% moisture

Category: Sourdough bread
Vermont Sourdough bread adapted for sourdough 100% moisture

Ingredients

starter culture 100% moisture 20 grams
flour 1 grade 225 grams (40 grams for sourdough)
peeled rye flour 30 grams
sugar 5 grams
salt 5 grams
water 180 grams (40 grams for sourdough)

Cooking method

  • Leaven
  • Mix starter, water and flour. Leave to ripen for 10-12 hours.
  • Dough
  • Mix all the leaven (90 grams), water, flour. I did it with a hook for 5 minutes. Cover the dough with plastic wrap and leave for 30-40 minutes. Add salt, sugar and knead for another 10 minutes. The dough is not runny, but sticky. Transfer the dough to a greased fermentation container for 2.5 hours. Fold twice during this time after 50 minutes. Form bread of any shape, place in the proofing basket with the seam up. Proofing at room temperature took me 1.5 hours. Before planting in the oven, I cut the bread and sprinkled it with water. Baked on the hearth under a bell with steam at a temperature of 240 degrees for 15 minutes. Then she took off the hood, removed the steam, lowered the temperature to two hundred degrees and baked for another 25 minutes.
  • Vermont Sourdough bread adapted for sourdough 100% moisture

The dish is designed for

bread weighing 440 grams

Time for preparing:

5-6 hours.

Cooking program:

oven

Note

A source 🔗

I took half the portion. There is no sugar in the recipe, I added it.

Natali06
Angela, beautiful bread! All spongy, like I like in sourdough bread. Good girl!
ang-kay
Quote: Natali06

Angela, beautiful bread! All spongy, like I like in sourdough bread. Good girl!
Thank you, Natasha!

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