Loaf with lactic acid sourdough using the "old dough" method

Category: Sourdough bread
Loaf with lactic acid sourdough using the old dough method

Ingredients

Wheat flour 385 g + 235 g
Serum 385 g + 20 g
Sugar 25 g
Salt 10
Softened butter 25 g
Wheat sour milk ferment 100% 200 g

Cooking method

  • Mix the starter culture from the refrigerator with warm whey and 385 g of flour, set aside 200 g for storage.
  • Add the rest of the wheat flour (235 g) to the remaining sourdough. Stir, cover and leave for 30-60 minutes.
  • After a while, start mixing at medium speed for 5 minutes. I added another 20 g of whey while kneading.
  • Add salt, sugar and knead for another 3 minutes.
  • Add oil and knead for another 3 minutes.
  • Fold the dough in an envelope, place in a greased container, cover and leave at 24C for 3 hours with three strokes every 45 minutes.
  • Then knead the dough, round and leave for 20 minutes.
  • Finally shape, place in the basket, seam up. Leave at 24C to increase 2.5-3 times. I got 4 hours.
  • Before baking, turn the workpiece onto paper, sprinkle with water, make cuts.
  • Bake in a preheated cast-iron cauldron at 230C for 25 minutes with a lid, at 20C for 15 minutes without a lid.
  • My volume turned out to be insufficient, the roof was impressed.
  • Loaf with lactic acid sourdough using the old dough method
  • Very aromatic and tasty bread without sourness! Recommend!)


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