I've always been into cooking but this past year I watched the documentary on Netflix cooked. There's a segment on air in food and they discussed fermentation. For some reason it interested me and immediately made my first starter I've been baking with it ever since.

Caractéristiques

It's sour and very alive? I'm a novice and have been baking for about 6 months as of October 2016. Not sure on what I'm looking for.

Viscocity

Goût et saveur

Recette

Ingrédients de base

1tbsp Starter
40g Bread flour
40g Wholemeal Wheat Flour
60g Water
50g Wholemeal Wheat Flour
325g Water
450g Bread flour
100g Starter
9g Salt
25g Water

Ingrédients pour nourrir le levain

60g Water
40g White flour
40g Whole wheat flour

Mix water and flour. Let it sit in the on the counter in Mason jar. Feed every 12 h

60g Water 40g White flour 40g Whole wheat flour

Méthode de travail

Remove starter from fridge. Add 1 tablespoon starter to jar. Normally mother is kept in fridge and fed 1time a week. I Mix the tablespoon with 40grams white flour 40 grams whole wheat flour and 60 grams water. Let sit for 10-12hrs. If it's not strong enough I discard all but one spoonfull and repeat. (i use bobs red mill flour, both the whole wheat and artisan variations)

1tbsp Starter 40g Bread flour 40g Wholemeal Wheat Flour 60g Water

While the starter get ready I mix 50g whole wheat flour with 450g bread flour and 325g water till shaggy mess.(let sit covered at least 1hr).

50g Wholemeal Wheat Flour 325g Water 450g Bread flour

Mix starter with autolysed mix. Let sit covered for another hour

100g Starter

Mix in 8-10g of salt 25g water till mostly dissolved. Then mix into dough.

9g Salt 25g Water

Stretch and fold every 35 minutes. Repeat x4.

Ferment in an airtight Tupperware in the fridge for 24 to 36 hours.

Preshape. Let rest for 30 minutes. Then flip and fold left right roll the top and then roll the bottom and flip back over. Place in a floured(rice flour) proofing basket lined with tea towel for 4 hours in the fridge.

Preheat oven for 1hr with combo cooker at 500°F. Remove bread from the fridge immediately score and place in combo cooker. I also add 2 tablespoons of water on either side just before I put the lid on for extra Steam. Baked for 30 minutes covered then 20 minutes uncovered.