Crispy TWISTED SOURDOUGH Bread. Mechanical kneading. | by JoyRideCoffee

Crispy (TWISTED) SOURDOUGH Bread

I'm a big fan of the honeycomb crumb, full of fine transparent gluten inside. I don't think anyone is more desperate than me in the desire to get it. But still after cutting the bread I rush to the crust while the rest of my family enjoys the lacy crumb.

This time I thought of a bread that would be exactly to my taste. Twisted bread has a larger crust surface which in combination with a well-fermented crumb and the addition of roasted (dark) pumpkin seeds is a dream.

100g whole wheat flour from Saturday's peasant market
275g white flour from Saturday's peasant market
275g manitoba Casillo
500g water
~130g starter
15g salt

Method:
8:00 - knead flours and water for 4-6mins on low speed
10:00 - adding the starter and knead for 4-6mins on low speed
10:30 - adding the salt and and knead for 4-6mins on low speed
11:00 - strong fold on the table
11:30 - adding seed and lamination (Room Temperature - 22-23 deg C)
13:00 - coil fold #1
15:00 - coil fold #2
19:00 - moved into the fridge at 4 deg. C
10:00 (next day) - transfer it on the parchment paper and twisted each one
11:00 - bake 10 mins. at 250 deg. C with steam and 20 mins. at 210 deg. C without steam

If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

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Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7
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Inspired by:
Trevor Jay Wilson:   / trevorjaywilson  
Kristen (fullproofbaking):   / fullproofbaking  
Claudio Perrando: https://claudio-perrando.com/