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I make bread using only three ingredients: water, salt, and freshly milled flour from wheat berries. This flour is 100% extraction, 100% unsifted, and 100% delicious!
Starter:
50 grams wheat flour
50 grams water
10 grams previous starter
Pre-ferment:
100 grams wheat flour
100 grams water
10-50 grams starter
Bulk dough (80% hydration):
400 grams flour
320 grams water
10 grams salt
Mix starter and let sit overnight.
Mix pre-ferment and add starter.
Let rise til double.
Meanwhile, mix bulk dough minus salt and let autolyse while pre-ferment is fermenting.
Mix pre-ferment, bulk dough, and salt.
Fold every 30 minutes, at least 4 times.
Shape into final shape and put into loaf pan or dutch oven lined with parchment paper.
Put into cold oven, set temp to 485F and set timer for 30 minutes.
After 30 minutes, remove lid and bake for another 30 minutes.
Remove from oven and cool for at least an hour.
Slice and enjoy.
Find me on Instagram: @FrenchButterTechnique
Links to things I use. The Amazon links are affiliate links, they really help me out!
Komo Mio Mill: amzn.to/3riY7RI
Emile Henry Loaf Pan: amzn.to/33I80QB
Butter Bell: amzn.to/3KhNQ0P
Bittman Bread: amzn.to/3IcmNSN
Organic hard white wheat: www.azurestand...
#sourdough #freshlymilled #stoneground
28 сен 2024