The next step to learn about baking sourdough bread is to try a new method, modified the formula, and able to achieve all those that are important to create a new recipe that works.
Creating Beautiful Cooking
New dishes by using the sourdough bread or even how to serve it with to hench its deliciousness. My experience using the old sourdough bread to make a panada mixture for a fancy Lagsana was beautifully done, it was delicious, a delight for the tasters.
A sliced Lagsana with Panada instead of Pastry.
The Experiments
July-the experiment of sourdough bread, bake on the same day.
Retarding in the refrigerator is not needed.
Formula
160g bubbly sourdough starter
80g preferment dough
980g all-purpose flour
50g olive oil
200g rye flour
600g water-a little bit more
18 g sea salt
Procedure
Place the sourdough starter together with water, in a large bowl, mix in the preferment, and the oil
Add in the flour mixed with the salt. Mix together thoroughly until you arrived at a very wet shaggy dough. Cover the bowl to rest for 1 hour.
Stretch and fold for the dough, and let it rest for 35 minutes.
Divide the dough to two equal sizes, add one of the dough with dried fruit and nuts.
Start the Bulk Fermentation
Continue the procedures up to the baking process.
The Result was No Good!
********
Experimenting No Two
Country Loaf Based on Ecole International De Boulangerie
My dried sourdough starter was ready to keep away for future use. The experiment of using the dried starter to bake a sourdough had to be done. I did with the formula of Pain de Campagne'
 |
| Dried Sourdough Starters |
Baking
The formula was the same, the dried sourdough starter was prepared and fed well, it took a few days to reach a mature bubbly stage, also improving a longer resting and adding the time of the first rise to the dough. It's baked successfully and made two beautiful Polka Loaves.
Country Bread
Basic sourdough bread, but it is a large loaf that is the traditional country bead which weighs from five pounds to five kilograms.
Baking Miche in My Kitchen Based on Poilane
It has been successful, tasted, and shared.
Modification of the Miche
THE LARGE COUNTRY BREAD IS BAKING IN THE OVEN BEAUTIFULLY
Gorgeous Looking Miche
Miche the Second
Another Experiment added an old dough.
The fermentation 2-full bubbly Rye sourdough starter 100% hydration.
The Mess on her hands to prepare the dough mixture
The dough before the first rise
A longer time for the first rise, and extra kneading to make the bread tighter for final shaping. Proofing overnight in the refrigerator.
The Baking
The next morning, taking the dough from the refrigerator, score, and bake on top of a hot baking stone for one hour. Created steam and added spray water
A Perfect Miche
Cool Completely, Cut!
How To Cut a Large Miche
Pictures were taken at night time.
It works by baking directly to the hot stone with steam and spray of water. It is not necessarily using a dutch oven for this bread.
This country bread is delicious and tastes better on the second day, it has a dens-soft crumb and a good crust. It's such a big loaf, share with family and friends but it freezes well too.
That was a good decision to having the experiments and keeping the dry sourdough starter in the refrigerator is the best way.
Until Next Post.
Susy
No comments:
Post a Comment