24-hours sourdough

1. Mix the dough:

• 50 Gr wholemeal Rye flour
• 150 Gr Wholemeal Spelt Flour
• 600 Gr Organic Strong white flour
• 500 Gr water

2. Leave to stand for 30 Min.
3. Add salt (2%) 20 Gr
4. Add 50/50 sour-dough starter 400 Gr
5. Kneed 5-10 Min
6. Leave to stand for 30 Min - 1 Hour
7. Shape by adding tension (V-scrape action)
8. Leave to stand for 30 Min – 1 Hour
9. Shape and put in proofing basket (Use Cornish Pasty style crimp on top)
10. Leave to stand for 30 Min – 1 Hour
11. Put in fridge – covered- overnight
12. Take out of fridge 30 Min – 1 Hour before baking
13. Pre-heated oven, add steam, bake for 20 Min high, 20 Min medium on a Pizza Stone.
PS:
• Sour-dough starter is 50/50 Water and flour - use 50 Gr from 'mother' and add 75 Gr flour and 75 Gr water, leave to stand overnight untill it doubles in size.
• Total flour Is: 50+150+600+200 = 1000
• Total water is 500 +200 = 700
• Hydration is 70%
• Timings are approx. – depending on temp etc.


Tags: Bread Sourdough Maslin

Added by: Erik Burger

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