Hello, I filmed how to make a sourdough in detail this time.
Bread flour 220g
T65 20g
whole wheat 60g
cold water 225g
starter 90g
salt 5g
Starter Preparation
It should take about 4-6 hours for the starter to triple in size. If it takes longer or doesn't triple, the bread might come out flat. Ensure your starter is strong before proceeding.
Mixing
In summer, pay attention to the dough temperature (recommended 24-26°C).
Autolyzing in the refrigerator for more than 2 hours can help lower the dough temperature.
Mix until the dough is smooth, glossy, and stretches enough to see your fingerprints through it. With a SMEG mixer, mix at low speed for 2 minutes, medium speed for 5 minutes, and low speed for 3 minutes. If the gluten isn't fully developed, folding will improve it, so avoid over-mixing and keep an eye on the dough temperature.
First Fermentation: 28°C for 3 hours 10 minutes
Fermentation includes the time from adding the starter and mixing until just before refrigeration.
After mixing, do coil folding 3 times at 30-minute intervals. If the dough lacks gluten, has high hydration, or is too warm and slack, add 1-2 more folds.
After folding, the dough should have defined edges and maintain its volume without spreading.
Start shaping when the dough has increased 1.5 times in size after mixing.
Second Fermentation: 2°C for 21 hours
Cold fermentation should last at least 12 hours. Chilled dough is easier to score.
If your schedule doesn't match, it's fine to leave the dough in the refrigerator for up to 24 hours (recommended at 2°C).
After cold fermentation, the dough should still have a domed shape and not be flat on top.
Scoring
When removing the dough from the banneton, it should hold its shape without spreading.
Scoring should be done at a 45-degree angle, but practically, it's more like cutting almost horizontally.
Score the dough and immediately place it in a preheated oven.
Oven Preheating (Convection)
Preheat the oven with a baking stone at the highest temperature for 50 minutes to 1 hour. Pour a cup of hot water onto the pebbles for steam.
Turn off the oven and let the oven spring for 12-13 minutes (the temperature may drop to around 180°C, but residual heat will bake the bread).
Open the oven door briefly to release steam (this will thin the crust), then turn the oven back on and bake at 230°C for 10 minutes and 210°C for 5 minutes.
Let the baked sourdough cool for 3-5 hours before slicing.
23 июл 2024
