Sourdough oats bread
The new year 2018 is coming, i have not updated my blog for long time. I have been doing some new metod of baking sourdough bread.
Ingredients
Refresh the starter and leave it overnight in kitchen counter
50 gr rye flour
25 gr sourdough from fridge
50 gr water
Main dough ingredients:
230 ml water
75 gr whole wheat flour
250 gr bread flour (using germany flour type 550)
75 gr sourdough refreshed
50 gr soaked oats
8 gr salt
Method
1. After refreshing the starter overnight. The starter will be double in volume and it is ready to be used.
2. In a bowl, add in the water and refreshed sourdough. Mix it a minute until it is a bit dissolved.
3. Add the flour. Mix it well until it is homogenized with the water.
4. Let it autolyse for 45-60 minutes.
5. Add salt and soaked oats into it. Mix it well.
6. You may mix it in the bowl or do slap and fold technique for 5 minutes on the counter. If it is too wet to handle, you may wet your hand first and continue with slap and fold. Or other method which adds one tablespoon flour into the dough, keep slap and fold for 5 minutes.
7. After slapping and folding method, place the dough into clean bowl, add a dash oil.
8. Cover it and do bulk fermentation for 4-5 hours with 4-5 folds during bulk fermentation. First two fold could be done with half hour interval time and the last three fold could be done with one hour interval time.
9. After the last fold, place the dough in covered bowl into the fridge and let it do cold fementation overnight.
10. The next morning, remove the dough out of the bowl on lightly dusted counter, fold the dough and shape it into boule. Place it into the bannetone and let it proof for two hours in the fridge or one hour in the room temperature.
11. Pre heat your oven and dutch oven for 220 C with top and bottom heat for 30-40 minutes.
12. Prepare baking paper on a small board /plate, flip over the dough out of the bannetone on the baking paper.
13. Remove out the dutch oven from the oven.
14. Score deeply the dough as your wishes.
15. Place the dough carefully into the dutch oven, spray it a little and cover it up.
16. Place the dutch oven into the oven, bake it for 20-25 minutes with cover. Uncover it and bake it for another15-20 minutes until it is golden brown or dark brown as your wishes.
17. After the baking time is reached, remove it out and cool it down on a baking rack before slicing it.
The new year 2018 is coming, i have not updated my blog for long time. I have been doing some new metod of baking sourdough bread.
Ingredients
Refresh the starter and leave it overnight in kitchen counter
50 gr rye flour
25 gr sourdough from fridge
50 gr water
Main dough ingredients:
230 ml water
75 gr whole wheat flour
250 gr bread flour (using germany flour type 550)
75 gr sourdough refreshed
50 gr soaked oats
8 gr salt
Method
1. After refreshing the starter overnight. The starter will be double in volume and it is ready to be used.
2. In a bowl, add in the water and refreshed sourdough. Mix it a minute until it is a bit dissolved.
3. Add the flour. Mix it well until it is homogenized with the water.
4. Let it autolyse for 45-60 minutes.
5. Add salt and soaked oats into it. Mix it well.
6. You may mix it in the bowl or do slap and fold technique for 5 minutes on the counter. If it is too wet to handle, you may wet your hand first and continue with slap and fold. Or other method which adds one tablespoon flour into the dough, keep slap and fold for 5 minutes.
7. After slapping and folding method, place the dough into clean bowl, add a dash oil.
8. Cover it and do bulk fermentation for 4-5 hours with 4-5 folds during bulk fermentation. First two fold could be done with half hour interval time and the last three fold could be done with one hour interval time.
9. After the last fold, place the dough in covered bowl into the fridge and let it do cold fementation overnight.
10. The next morning, remove the dough out of the bowl on lightly dusted counter, fold the dough and shape it into boule. Place it into the bannetone and let it proof for two hours in the fridge or one hour in the room temperature.
11. Pre heat your oven and dutch oven for 220 C with top and bottom heat for 30-40 minutes.
12. Prepare baking paper on a small board /plate, flip over the dough out of the bannetone on the baking paper.
13. Remove out the dutch oven from the oven.
14. Score deeply the dough as your wishes.
15. Place the dough carefully into the dutch oven, spray it a little and cover it up.
16. Place the dutch oven into the oven, bake it for 20-25 minutes with cover. Uncover it and bake it for another15-20 minutes until it is golden brown or dark brown as your wishes.
17. After the baking time is reached, remove it out and cool it down on a baking rack before slicing it.
Your work is very good and I appreciate you and hopping for some more informative posts. Thank you for sharing great information to us. خبز البريوش
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