Sourdough country bread made into mini- batons. Anyone can make these with easy shaping and simple second rise, yet they taste same as typical large sourdough bread. If you are still learning how to bake sourdough boule and batard, start with this recipe!
[Recipe]
60 g active sourdough (Mix 10 g bread flour, 10 g whole wheat flour, 20 g water, 20 g cold sourdough starter from the fridge. Let rise several hours until it doubles before mixing in the dough)
140 g water
170 g bread flour (12% protein)
30 g rye flour
4 g sea salt
Filling: 30 g each walnuts & raisins
1) Mix all the ingredients except for the filling and rest 30 minutes. Soak the raisins in lukewarm water and drain.
2) Stretch & fold 30 minutes apart x 2 - 4 sets
3) Let rise up to twice of size
4) Divide into 6 equal pieces. Shape as the video, rolling in the filling. Arrange on parchment paper on a peel. Cover with a dry cloth, let proof for 40 minutes-1 hour, or until the dough gets plump.
5) Start preheating oven to 450 F / 230 C with a baking sheet / baking steel in.
6) Sprinkle the dough thinly with rye flour, slide on the heated baking steel. Bake with steam or cover with roast pan, for around 18 minutes, or until the bread starts browning.
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Music: DOVA Syndrome, Epidemic Sound
16 окт 2024
